Anti-inflammatory Almond Butter Curry

Gluten free, vegan (if you don’t garnish with yogurt).

Serves: 4
Prep Time: 10mins
Cook Time: 40mins

Whether you’re specifically looking to add more anti-inflammatory foods into your diet or just feel like a nutritious recipe that’s quick and easy to make, you need to give this almond butter curry a try. Almond butter is a wholesome pantry staple for many and we don’t think it should be restricted to the breakfast menu!

What nutrients are we talking about?

Almonds are a source of important monounsaturated fats, antioxidant vitamin E, as well as minerals potassium and magnesium. AND, did you know…Statistics show that some chronic illnesses occur less frequently in India and South East Asian countries due to the pharmacological action of Curcuma Longa (turmeric), a frequently used spice*. The yellow tinge to your fingers (and possibly a white t-shirt or two) after cooking with turmeric may be annoying, but it’s actually the specific component that gives turmeric it’s anti-inflammatory, antioxidant, anti-coagulant, anti-bacterial and antiviral properties (just to name a few)!

Ingredients

• Splash of olive oil
• 1 cup water
• 1/2 cup OWN Almond Butter
• 1 large (or 2 small) brown onions, chopped
• 1 heaped teaspoon garlic, minced or freshly chopped
• 3 heaped tbsp. Simply Organic curry powder
• 2 tsp. OWN turmeric powder
• 1 large (or 2 small) sweet potatoes, cubed
• 2 carrots, cubed
• 2 cans coconut milk, we like to use Absolute Organic
• 2 cans chick peas, we like to use Absolute Organic
• 2 large pinches OWN Himalayan pink salt
• Plain yogurt and coconut chips to garnish

Method

• Heat olive oil, onion and garlic over medium-high heat in a large pot until brown.
• Toss through potato and carrots and fry for 5 minutes, stirring regularly.
• Bring down to medium heat. Add water and almond paste, stirring through for a minute or two until you can smell the nutty flavour infusing.
• Add coconut milk and bring to a simmer.
• Add curry powder salt and turmeric. Simmer on low heat for 30 minutes stirring once or twice.
• Add extra salt and curry powder to taste. We choose to use Simply Organic curry powder which gives an amazing fresh flavour. Keep in mind the amount may need to be adjusted if using another brand.
• Serve on a bed of your favourite rice with a sprinkle of coconut chips and a dollop of natural yogurt.

Recipe by Lauren Clayton
Insta: @claydo_

*Source: Chattopadhyay, I., Biswas, K., Bandyopadhyay, U. and Banerjee, R. (2004). Turmeric and curcumin: Biological actions and medicinal applications. Current Science, 87(1).