Pastured bone broth: I finally found a shelf-stable brand that is made from grass-fed cows! If you don’t have time to spend hours making your own bone broth, Kettle & Fire makes a game-changing broth from organic bones, slow-cooked to draw out the nutrients and collagen hidden deep inside. Get it HERE.
Two posts in one week?! 🔥🔥🔥 Yes. It’s Christmas Day, and I hope you’re curled up with someone special—grazing on Christmas deliciousness from a loaded goodies table—with a mug of something delicious warming your hands. I will be doing this in a few minutes, once I’ve finished writing this post! But it had to go live today, because this easy weeknight curry waits for no (wo)man.
The key to this recipe’s quality, though, is better known as “the solution to my bone broth guilt”. 🙌
Being a healthy home-cooking blogger, I often get questions such as: “Dear Fresh Planet Flavor, what’s your favorite way to make bone broth?” Which is super awkward because… the truth is, I don’t. There, I said it. I don’t make my own bone broth, and I used crappy store-bought broth in some of my favorite recipes, such as my Easy Sunny-Side-Up Eggs in Chili Garlic Yogurt, Slow-Cooker Spiced Pork Ramen, and Wild Thing Texas Chili.
BUT before you abandon my blog in disgust, I have a solution. Just between us friends. It’s Kettle & Fire, the genius, shelf-stable (!) bone broth that I used to make this “Goes-with-Everything” Weeknight Curry and which is the curry’s secret sauce (I hate the term “secret sauce”, btw… totally played out, but sometimes it’s the only descriptor that can quite convey the awesomeness). If you have no idea why a healthy recipe blogger might be expected to have perfected bone broth, then may I introduce you to the health benefits: it can improve digestion, strengthen immunity, help detoxify the liver, improve function of joints & cartilage, and promote healthy development of bones, teeth, hair, skin and nails.
So may I introduce Kettle & Fire, the easiest way to up your nutritional game by eating a bowl of curry… or any other delicious soup-y thing.
Yes, get excited about alla da benefits of bone broth. There’s a catch, though. Bone broth’s nutrient content depends very much on its “provenance”. That is to say, to score the digestive and immune boosting benefits bone broth can provide you MUST to be drinking bone broth made from a healthy animal (i.e. grass-fed, pastured, or wild-caught). Therefore, when Kettle & Fire came on the scene with broth made from marrow bones from pasture-raised, grass-fed cow marrow bones and organic vegetables, they had my attention. Healthy animals, raised as they evolved to live, produce nutritious meat, bones, and connective tissue… which breaks down into nutritious gelatin (containing many of the important healing nutrients).
So! You can order Kettle & Fire bone broth online, and if you’re in need of a quickie solution to score pastured bone broth, then do it.
I camouflaged my lack of at-home bone broth skills when crafting this Goes-with-Everything Weeknight Curry with Kettle & Fire, and the result is a versatile curried soup base that you can top with whatever you want.:D 😀 😀 Skillet-cooked black pepper chicken (pictured below) is a great choice, or seafood, or lamb/goat stew meat. This curry is also tons of fun to play around with as far as vegetables are concerned (see notes, at the bottom of the recipe) which is where it gets its “Goes-with-Everything” name!
- 1 tbsp ghee (also known as clarified butter, or use coconut oil or animal fat of choice)
- 1 onion, chopped
- 3 cloves garlic, peeled and minced
- 1 knob of ginger, peeled and grated
- 1-2 tbsp red curry paste
- 2 tsp turmeric
- 1/2 tsp salt
- 2 sweet potatoes, peeled and roughly chopped
- 1 cup coconut milk
- 2 1/2 cups broth
- Chili flakes (optional)
- Heat the ghee in a large pot over medium heat.
- Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Do not let the garlic burn or brown.
- Add the curry paste, turmeric, and salt. Stir fry for another few minutes.
- Add the sweet potatoes, 2 cups of broth, and the coconut milk. Simmer until the sweet potatoes are soft.
- Allow to cool slightly, then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I used 1/2 cup more) to thin out the soup as needed. Taste and add more salt if desired, or chili flakes (optional).
- Finish with toppings, see below for suggestions.
Toppings: peas, green onions, chives, cilantro, basil, red or green cabbage, asparagus, baby kale or spinach or mustard greens, shredded carrots, zucchini noodles (zoodles), bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… the list goes on!