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My Favorite Anti-Inflammatory Curry


  • 1 tbsp extra virgin olive oil (or water in a non-stick pan)
  • 1 clove garlic, minced
  • 1 medium white or sweet onion, chopped
  • 2 tbsp mild curry powder
  • 1 tsp ground coriandor
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 2 medium sweet potatoes, peeled and chopped
  • 1 cup boxed chopped tomatoes
  • 1 cup water
  • 1 can (14 oz) unsweetened coconut milk
  • 2 cups broccoli florets (I use frozen)
  • 2 cups cauliflower florets (I use frozen)
  • 2 zucchini, sliced
  • 2 cups baby spinach


  1. Add the olive oil to a pot along with the minced ginger, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
  2. Add in the chopped sweet potatoes, boxed chopped tomatoes, water and coconut milk.
  3. Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
  4. Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are almost fully cooked but still slightly firm. 
  5. Add in the baby spinach and simmer until the spinach is wilted.

Enjoy with some basmati rice or quinoa! 

Recipe adapted from Loving it Vegan.

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