Recipes With Coconut Oil In Broomfield


If you are interested in cooking with coconut oil in Broomfield, read this post for a coconut curry chicken and winter squash soup recipe.

Tasty Ways To Use Coconut Oil In Broomfield:

  • Fry eggs in coconut oil using 1-2 Tbs @ medium high heat
  • Add 1 Tbs raw coconut oil in protein shake
  • Add 1 Tbs raw coconut oil to warm baked sweet potato and it will melt like butter!

Coconut Chicken Curry:

  • 1 whole chicken cut into 6-8 pieces (you can use chicken thighs or breasts instead)
  • 3 Tablespoons of Virgin Coconut oil
  • 2 Tablespoons of organic coconut flour
  • 1/2 teaspoon fine Himalayan salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon chopped fresh ginger root
  • 1/4 cup chopped onion
  • 4 cloves garlic
  • 1 Tablespoon curry powder
  • 2 cups chicken stock (organic/low sodium)
  • 1/4 cup water


In a frying pan sauté garlic, onion, ginger, with coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes. Serve over brown rice and with a salad.

Winter Squash Soup

Servings: 4
Preparation Time: 30 minutes

  • 1 lb butternut squash, peeled and cubed
  • 1 cup red lentils soaked and drained
  • 1 Roma tomato, diced
  • 1/2 cup shredded coconut
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 cup minced onion
  • 1/4 cup diced red pepper
  • 4 cups water, add more if needed
  • 2 tablespoons coconut oil
  • 1 teaspoon ground mustard
  • 1/4 teaspoon crushed red pepper
  • 1 minced garlic clove
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon honey
  • 1 lemon, juiced
  • 1/2 cup minced cilantro

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for 20 min. covered. Remove the cover and simmer another 10 min.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic and salt. Stir the and cook for 10 seconds. Then put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and cilantro. Stir and serve.