Seasonal Vegetable Curry Recipe by Dr. Daryl

Did you know that every meal you eat affects the health of your thyroid gland? And that the health of your thyroid impacts nearly every aspect of your overall health, wellbeing, and even mental health?

Fortunately, it’s easy and delicious to eat in a way that supports your thyroid health, preventing you from serious diseases as well as a sluggish, underactive thyroid, which is common with advancing age.

Watch for my blog post on Thursday for more information on the remedy for an underactive thyroid that could help you lose weight.

Today, I’m sharing a recipe that will cure your mid-week dinner doldrums and help keep your whole body healthy.

It’s an easy, flavorful curry that uses fall veggies including sweet potatoes, carrots, cauliflower, and Brussels sprouts. Those last two are among the best thyroid-supporting foods you can eat, especially when lightly sautéed, as in this preparation. 

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Cook this on a weeknight soon and you’ll want to add it to your regular rotation for sure.



Ingredients [Serves 4]


2 tbsp. coconut oil

1 onion, peeled and diced

1 tbsp. curry powder

2 carrots, peeled and diced

1 medium cauliflower, cut into florets

2 medium sweet potatoes, diced

Small handful Brussels sprouts, halved

2 cups garbanzo beans
(cooked or canned – I prefer Eden Organics)

1 15oz. can unsweetened coconut milk, full fat
(I recommend Native Forest brand)

4 cups vegetable broth (yeast-free)

2 bunches of any type greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)

Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste

Black pepper to taste

Fresh basil or parsley leaves for garnish

Optional: 1 cup steamed quinoa



In a large pot, heat coconut oil and sauté onions and curry powder until the onions are soft (about 6 to 8 minutes). Add the vegetables, garbanzo beans, and coconut milk.


Meanwhile, in a small pot, combine 1 cup of quinoa with 2 cups of filtered water or yeast-free vegetable broth, on a medium flame for 20 minutes or until all the liquid is absorbed.


Bring the larger pot to simmer and add the remaining 2 cups of vegetable broth. Simmer until the sweet potatoes are tender (about 15 minutes). Add the greens, and then season with sea salt and pepper.


Serve with steamed quinoa. Garnish with basil or parsley.


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Dr. Daryl

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