One rainy afternoon I had a craving for a curry and decided to experiment with all the ingredients in my pantry. This recipe is made with traditional Indian ghee. To make this vegan/ vegetarian, you can just omit the meat for more vegetables, or legumes. This dish has lots of herbs such as cinnamon, turmeric, ginger, parsley, basil, garlic, rosemary and chilli. To give it a nutty crunch, I also used tahini. Sesame seeds are also a nutrient dense food as they contain a good amount of copper, manganese, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre. What also makes sesame seeds unique, is its combination of the sesamin and sesamolin compounds.. Sesamin and sesamolin are part of group of special beneficial fibres called lignans. They have been shown to assist with hypertension and cholesterol. Sesamin also protects the liver from oxidative damage.
What You Need.
500g chicken breast
500g sweet potato (lightly steamed).
200g carrots (lightly steamed).
1 large red capsicum.
1 large yellow capsicum.
1 large zucchini.
1 large onion.
1 medium bunch of broccolini.
200g of button mushrooms.
2 tablespoons of coconut oil.
2 tablespoons of Ghee
1 can of coconut milk
2 garlic cloves
1 teaspoon of ground cumin, cinnamon, turmeric, ginger, parsley, rosemary, paprika, basil and chilli (can add more if needed).
Tablespoon of coconut aminos (optional)
2 tablespoons of unhulled tahini .
Himalayan salt and black pepper.
How to make
Chop, and lightly steam the sweet potato and carrots.
Slice and dice onion, capsicum, zucchini and broccolini.
Heat 2 tablespoons of coconut oil in a pan over a medium heat.
Sautee the onion for 3-4 minutes, or until soft.
Add in the capsicum, zucchini, broccolini, mushrooms and sauté for another 2-3 minutes.
Add in chicken breast and cook for 4 minutes, or until the chicken changes colour.
Pour in the can of coconut milk.
Add in the garlic and herbs, one by one, and stir slowly.
Stir in the ghee, tahini and coconut aminos.
Add in the steamed sweet potato and carrot.
Sprinkle with salt and pepper.
Cover, and simmer on a low heat for 45- 60 minutes but you can leave for longer depending on time.
This recipe would also work well in a slow cooker. You would not need to lightly steam the carrots and sweet potato if using a slow cooker.
4 serves (perfect for left overs)
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