This Prawn, Eggplant & Kale Curry recipe came about due to the lack of SIBO friendly (phase 1 specific) recipes available that go beyond a serve of protein and one spear of asparagus! If you’re unfamiliar with SIBO, please have a read of our article Understanding Small Intestinal Bacterial Overgrowth here.
SIBO can be a challenging condition to treat, however when you’re equipped with delicious recipes and the right practitioner support, you will be on your way to optimal health before you know it!
Ingredients (Serves 2-3)
- 1 tablespoon cold-pressed extra virgin coconut oil
- 2 spring onions, green part only, chopped
- 1 red chilli, deseeded, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon turmeric, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander seeds, ground
- 1 medium eggplant, diced
- 2 tomatoes, diced
- 3/4 cup organic coconut milk, without thickeners/gums
- 1 cup chicken bone broth
- 300g prawns, peeled & deveined
- 4 stalks of kale, stalk removed and roughly chopped
- ½ lime, juiced
- Sea salt and pepper, to taste.
Method
- Heat coconut oil in a large saucepan over medium high heat. Add onion, chilli, ginger and spices. Stirring until well combined and fragrant.
- Add eggplant to the pan and cook for a further 5 minutes or until eggplant begins to soften.
- Add tomatoes, coconut milk and bone broth, season and stir to combine. Bring to the boil before lowering the heat to a simmer. Cover with a lid and cook for 20-25 minutes or until sauce begins to thicken.
- Stir through prawns for 2-3 minutes until they change colour (from translucent to white) followed by kale and lime juice.
- Serve into bowls and enjoy!
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.