My Favourite Anti-Inflammatory Curry

This is my absolute favourite curry. It was delivered to me by a friend postpartum and we loved it so much she brought it around again the next week. It’s simple, nourishing, mild and fresh enough to be eaten even in the middle of summer. It’s anti-inflammatory, very versatile, cheap and only uses one pot. It can be eaten as a soup or on top of rice or cauliflower rice.Ingredients:1/2 Kg (1 lb) diced chicken thigh3 cups of fresh vegetables (capsicum, carrot, cauliflower, snap peas, spinach, boo toy all work well)1 onion diced1 can full fat coconut milk1 cup water1 Tbsp coconut oil1 Tsp turmeric powder1- 1 1/2 Tbsp fresh grated ginger1 Tsp sea saltdash of pepper1/2 limecoriander (cilantro) as a garnishDirections:Saute onion and chicken in coconut oil for 5 minutes stirring occasionallyAdd turmeric, ginger, salt and pepper while continuing to stirAdd water and bring to a simmer for 10-15 minutesTurn off heat and throw in veggiesAfter 5 minutes top with coconut milk and fresh lime juiceServe over rice and top with corianderI always double the recipe and freeze half for an even easier dinner.