Feel Better Fast with This Healing Coconut Curry Recipe

Looking for a nourishing, comforting dinner that supports your gut and hormones? This anti-inflammatory coconut curry is a warm and vibrant addition to your weekly meal rotation. It’s full of antioxidant-rich spices, easy to digest, and incredibly adaptable for different dietary needs. Whether you’re cooking for your family, batch-prepping for the week, or just want something simple and satisfying, this recipe delivers.

Plus, it’s naturally free from gluten and dairy, and can be made vegetarian or vegan without losing any of the flavour. At Inner Harmony Health, we love meals that feel good and do good – and this one is a favourite for a reason.

Why This Curry Supports Gut and Hormone Health

The ingredients in this dish aren’t just tasty. They also support key systems that many women need to nourish more deeply:

• Turmeric, ginger, and garlic are well-known for their anti-inflammatory and immune-supportive properties.
• Coconut milk provides healthy fats that support hormone production and satiety.
• Lemongrass and lime add brightness while supporting digestion and liver function.
• Sweet potatoes and red peppers offer slow-digesting carbs and vitamin C for steady energy and immune support.

It’s a recipe that supports your body without feeling like a “health meal.”

Ingredient

• 3 tablespoons coconut oil
• 1 onion, chopped
• 2 garlic cloves, whole or halved, or 1 tsp garlic oil (FODMAP-friendly option)
• 1 thumb-size piece of ginger, grated
• ½ tablespoon ground turmeric
• ½ tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 stalk lemongrass (lower third chopped or bruised whole)
• Zest and juice of 1 lime
• 4 chicken breasts or 500g white fish, cut into bite-sized pieces (or tofu for vegetarian/vegan)
• 1 sweet potato, peeled and cubed
• 1 red bell pepper, thinly sliced
• 1 cup chicken or vegetable broth
• 1 teaspoon sea salt or Himalayan salt
• 1 can (400ml) full-fat coconut milk or additive-free coconut cream
• 1 bunch fresh coriander (to serve)

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and garlic. Cook until the onions are translucent. (If you’re following a low FODMAP plan, remove the garlic and onion pieces after sautéing, leaving the infused oil behind.)
3. Add garlic oil (if not using fresh garlic), ginger, turmeric, cumin, coriander, lemongrass, lime zest, and juice.
4. Add the chicken or tofu, and sweet potato. Stir to coat evenly.
5. Pour in the broth and add salt. Bring to a boil, then reduce to a simmer until the sweet potatoes are soft.
6. Add the bell pepper and cook for another few minutes.
7. Stir in the coconut milk and let simmer until all flavours are well combined.
8. Top with fresh coriander and serve warm.

Tips and Variations

• Make it vegan: Swap the chicken or fish for firm tofu or chickpeas.
• Add greens: Stir in a few handfuls of spinach or kale just before serving.
• Batch cook: This curry freezes beautifully and tastes even better the next day.

If you’re looking to support your gut, reduce inflammation, or simply eat in a way that helps you feel steady and well-fed, this anti-inflammatory coconut curry is a great place to start.

Looking for more meal ideas or tailored nutrition advice? Book a free nutrition call and let’s work out what suits your body best.

Source: Nourishing Therapies