When following AIP, there are a lot of spices that are excluded, as they are seed based and can cause all sorts of issues (the subject of another post).
This means that Indian and other Asian take-aways are out of your reach and most traditional curry recipes are also off plan, at least for the foreseeable future.
But fear not, many AIP bloggers and recipe developers have provided some alternative and this is my take on it.
I made this very quickly one night, when I got home from work and “had nothing in the fridge” (absolute non-sense, obviously, I had a lot in the fridge, it’s always full of vegetables!!). I had bought some lamb mince to make some meat balls with “nomato sauce” (red sauce that resembles tomato sauce in taste and colour), but this felt like too much effort for that evening.
I threw in the skillet a few spices, some chopped onions and garlic, the mince and whatever vegetables I had in the fridge and the cream of a can of coconut milk.
I always try and follow Dr Wahl’s principle of having 3 types of vegetables, as it ensures that I maximise the different nutrients I am getting from my vegetables:
– Leafy greens (kale, salad, spinach, chard, Pak Choi, herbs, etc.)
– Colourful vegetables (Carrots, Red Cabbage, Sweet Potatoes, Butternut squash, Broccoli, Courgettes. Peppers would be included in this category, but they are off plan with AIP)
– Sulfur rich vegetables (Cruciferous vegetables, such as Broccoli, Cauliflower, Cabbage, Sprouts, etc, and Allium vegetables such as Onions, Garlic, Leeks, Chives)
It is very rare nowadays that my meals don’t include 3 or more types of vegetables. When you are trying to eat more vegetables, it’s a great way to ensure variety.
Eating more vegetables should be a priority for anyone, whether you are vegetarian or omnivore. Our traditional diets are overly reliant on grains and/or animal proteins, but vegetables should really be the star of your plate. They are not a side, they are the main constituent and animal protein or grains should be the side. This is a great way to guarantee you great health!
A curry lamb and vegetables skillet - how to eat more vegetables
- 500 g lamb mince (or omit for a vegetarian option, in which case increase the vegetable quantities)
- 1 2-cm piece of ginger grated (optional)
- 1 clove garlic crushed
- 1 onion
- 1 leek sliced
- 2 carrots sliced
- 1 courgette sliced
- 3 or 4 mushrooms sliced
- 150 g kale
- 1 can coconut milk (cream only - to separate the cream, keep the can in the fridge, upside down. When you open the can, the water will be at the top)
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp mace optional
- Pan-fry the onions, leek, garlic and fresh ginger into coconut oil until soft
- Add the spices and the mince and cook on medium heat for 2 mins
- Add the sweet potato or carrots first and stir fry for a few minutes
- Add the courgettes and cook for a couple more minutes.
- Finally add the mushrooms, the kale and the coconut cream. Cook until warm and the kale as softened.
- I serve it as it, but it can of course be served with some cauliflower or parsnip rice.