Easy Vego Butter ‘Chicken’
Curries full of veggies and bone broth are a great option on those nights you just don’t feel like any meat. The bone broth allows you to get all the collagen, amino acids and nutrients that you would get from meat, without you actually having to eat the muscle (cause after a big weekend of eating, sometimes we just gotta chill). Bone broth is one of my #1 foods for happy hormones because it is so full of glycine and collagen which are vital for a healthy cycle. If you are vegan or vego, I highly recommend including bone broth in your diet and having it in curries with lots of spices and coconut milk to hide the taste. It’s is a great way to start including it in your diet without actually eating meat.
Glycine is vital for a healthy pregnancy and is essential for your baby to develop a strong and healthy DNA1. It is actually “conditionally essential” meaning that it must be consumed directly for optimal health2. It is found in bone broth, slow cooked meats with the fat and bone in, the skin of poultry and pork rinds. Glycine is also required for the production of glutathione, your body’s most powerful detoxification enzyme which helps to detoxify chemicals that are harmful to your developing baby, and/or getting rid of excess estrogens and cleaning out your liver.
– 1 brown onion, diced
– 2 cloves of garlic, diced
– 2 cm of ginger, diced
– 2 cm of turmeric, diced
– 1 head of broccoli, cut into quarters
– 1 zucchini cut into rounds
– 2 baby bok choys, ends removed
– 30 0ml coconut cream
– 2 tbsp Meadow and Marrow Curry Bone Broth Concentrate (sub for veggie broth for vegan option)
– 1⁄2 cup filtered water
– Salt and pepper
– Chopped activated almonds to serve
Butter chicken spice blend
– 1 tsp coriander
– 1 tsp cumin
– 1/2 tsp ginger (or just a shake)
– 1/4 tsp cinnamon (or just a shake)
– pinch of clove
– pinch of cardamom
(or if you live in Melbourne, go to Terra Madre and get their “Butter Chicken” spice blend)
1. Sautee ghee, onion, garlic, ginger and turmeric until soft and fragrant. Add the veggies, bone broth concentrate, filtered water and coconut cream.
2. Add the spices and allow to simmer for 10 minutes with the lid on. (This keeps in more nutrients)
3. Meanwhile, make the cauliflower rice by blitzing the florets in a food processor until rice sized bits form. Heat another fry pan with coconut oil or ghee and sauté for 5 minutes or until soft. Set aside.
4. Once the veggies are tender, serve the curry with the cauliflower rice and top with chopped almonds and season well with salt and pepper. Enjoy!