I’ve always loved Indian food, but I never knew how to make it until I discovered a Coconut Curry recipe by Averie Cooks.  With a little work, I adapted this dish to make low glutamate friendly.  Our once favorite store-bought curry dish can now easily be made at home and clean.  This recipe is pretty flexible and can be adapted to fit your specific needs. Working to lower animal protein consumption? We’ve also enjoyed removing the chicken and subbing with chickpeas and zucchini.  Feel free to add or swap the vegetables to fit your family’s needs best. I hope you enjoy this dish as much as we do! Heads up, this freezes well and is even better as leftovers.


2 tbps.      Coconut Oil

1                 Yellow Onion (medium, diced)

2                Boneless Skinless Chicken Breast (thinly sliced) (optional)

4                Garlic Cloves (minced)

2 tsp.        Ground Ginger

2 tbsp.      Curry Powder

2 tsp.        Ground Corriander

1                Head of Broccoli (cut into bite-sized pieces)

1/2 cup    Carrots (shredded)

1-2 cups.  Fresh Greens (spinach, dandelion, or kale, chopped/stems removed)

1/4 cup    Fresh Cilantro (chopped)

1                Coconut Milk (13oz clean*** can)

1 tbsp.      Fresh Lime Juice

1/4 cup.   Fresh Basil (chopped)

1 tsp.        Himalayan or Sea Salt

1/2 tsp.    Ground Pepper

Rice, Quinoa, Cauliflower Rice, or Riced Broccoli for serving.


In a large skillet over medium heat, add coconut oil and diced onion until onions are translucent. Add sliced chicken, salt, pepper to the skillet, and sautee approximately 5 minutes until the chicken is nearly done.  Add remaining spices, garlic, ginger, curry powder, coriander, broccoli, carrots, and greens, stirring until well combined.  Slowly increase the heat and add coconut milk, cover and leave at a light boil for about 5 minutes.  Remove curry mixture from heat and stir in fresh chopped cilantro. Let cool for 1-3 minutes.  Garnish the curry with fresh basil before serving.  We love this curry served over a blend of rice and cauliflower rice, but you can quickly adapt it to best fit your needs.


Feel free to leave the chicken out, add extra veggies, and serve over riced cauliflower, to really up the nutritional intake. There is substantial glutamate risk in most store-bought coconut milk, be sure to source clean coconut milk or make your own.  Our favorite coconut milk is SIMPLE by Native Forest (not all of their products are clean).  In addition to this, use caution when purchasing your curry powder as they have been known to include unwanted additives that may consist of sources of free glutamate (the FDA has loose regulations over the term, “powder”).  Our favorite curry powders are from Spicely and Frontier. I have linked a few of our favorite products above.