This is my go to gut friendly recipe, Japanese curry. I use gras sfed lean red meat or chicken, onions, potatoes and mixed vegetables I add Japanese curry blocks which are full of curcuminoids and are super anti-inflammatory
I grew up with this yummy recipe! I pour this over rice and couple with kimchee and it brings me pure joy!

A healthy relationship with your food means you love what you eat.

Hope you enjoy!

Japanese Curry

Name: Japanese Curry
Ingredients: 2 large potatoes cut into small cubes; 1 large carrot, cut into small cubes; 1 large onion cut into small cubes; 1 chicken breast, cut into small cubes; 1 Tbsp avocado oil; 4 blocks of Japanese curry; 4 cups of water; 3 cups steamed rice

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Ingredients

2 large potatoes cut into small cubes
1 large carrot, cut into small cubes
1 large onion cut into small cubes
1 chicken breast, cut into small cubes
1 Tbsp avocado oil
4 blocks of Japanese curry
4 cups of water
3 cups steamed rice

Directions

Preheat a wok; once it’s heated, add the avocado oil.
Cook rice according to package instructions.
Add the chicken and stir until cooked
Add all the vegetables and stir them for about 3 minutes.
Add the water and boil until vegetables and chicken get soft (about 5 minutes).
Add the curry. Stir it around until the curry is incorporated.
Simmer on low heat until the sauce thickens
Serve the rice on a plate and scoop out the curry on top of the rice. Enjoy!

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Japanese Curry

Ingredients

Directions