Curcumin, the active ingredient in tumeric has been used for many years as an anti-inflammatory agent for the body. This delicious stirfry/curry dish has long been my go to plan for a fast dinner that utilises any and almost every vegetable you may have in the fridge. The spices are delicious and therapeutic, the lime is refreshing and the chilli if you choose to add it at the end gives it that extra zing. The leftovers make a great addition to your lunch salad the next day when cold.
- 1kg Chicken thighs
- 3 tsp ground corriander
- 3 tsp ground cummin
- 3 tbsp ground tumeric
- 1 tbsp ground ginger
- 3 tsp crushed garlic
- 2 carrots
- 1 head of broccoli
- large handful of greens beans (approx 34)
- 1 zucchini
- 1 can coconut milk
- fresh lime
- Chilli flakes – optional
- Serves approx. 4
- Gently heat the cumin, coriander, turmeric, ginger and garlic in a pan over medium heat until fragrant.
- Add the chopped chicken thighs and stir through until the chicken is well coated and just starting to cook.
- Add the coconut milk and gently simmer until the chicken is cooked through.
- Add the vegetables, cover and simmer until veggies are tender.
- Divide into individual serving bowls.
- Squeeze fresh lime juice over the top and add a sprinkle of dried chilli flakes if you like some added zing.