Curry, ginger, and garlic simmered in coconut milk: if you haven’t yet tried this amazing combination of flavors, you’re missing out! Served with steamed potatoes, carrots, and squash this recipe makes for quite the satisfying, delicious, and healthy meal. 

Did you know coconut water was used as IV fluid for wounded soldiers in WWII? It is similar to human blood plasma and more hydrating to the body than water. Anthony William shares numerous healing properties in coconuts from the Medical Medium Blog and his book “Life Changing Foods.” Here are a few of my favorites:

• Coconut water is full of critical glucose, potassium, and sodium, which helps people who have blood sugar issues like hypoglycemia and diabetes. 
• Coconut water is a beneficial tool for neurotransmitter supports and aids in a better night’s sleep. 
• Coconut meat has lauric acid and other antioxidants which make it a great antibacterial and antiviral food. 

Coconut Curry is a delicious way to add healing foods into your diet, and I love the way the fragrant spices fill my kitchen as I’m preparing it. Just thinking of the scent makes my mouth water!

Coconut Curry

• Servings: 4-6
• Print

Credit: adapted from Medical Medium Life Changing Foods – Yellow Coconut Curry

Ingredients

1 small kabocha squash
4 large red potatoes
1 carrot
1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves, minced
1 Tbsp. grated ginger
1 Tbsp. yellow curry powder
1 can coconut milk
1 Tbsp. honey
salt to taste
1/2 cup cilantro
1 lime

Directions

1.Place the kabocha squash in a large pot and cover with water. Bring to a boil and cook for 5 to 7 minutes, until squash softens slightly. Drain and set aside to cool.
2. Roughly dice the potatoes and carrots.
3. When the squash is cool enough to handle, slice it in half and remove the seeds. Remove the skin, and roughly dice the squash.  Add it to the pot along with the carrots and potatoes. Add 2 inches of water to the pot and bring to a boil. Cover to steam, stirring occasionally. Add more water if needed. Steam until the vegetables are just cooked through.
4. For the curry, warm the coconut oil in a large pot. Add the onions and sauté over high heat until they are soft and fragrant (about 5 minutes). If needed, add water to prevent sticking.
5. Add garlic, ginger, and curry powder to the onions, stirring frequently.
6. Add the coconut milk, honey and salt and continue stirring.
7. Add the vegetables and bring to a low simmer. Simmer 15 minutes, until vegetables are tender.
8. Serve the curry topped with cilantro and lime juice.