Recipe: Healthy winter curry

July 2, 2016

Feeling the cold this winter? If you are in the Southern Hemisphere, now is the time to bring out the coats, snug up with a hot chocolate and spend time on the couch watching your favourite shows.

I’ll admit it, winter is amazing to hibernate. Bears do it, so we should too right? Well, turns out we’re meant to keep active and eat like we do in summer. Damn.

Being a big advocate for staying at home and indulging in hearty meals, I have come up with a great alternative to have the cake and eat it too! Minus the cake..

I have discovered the magical powers of herbs and spices! Cinnamon is an incredible source of antioxidants that reduces inflammation and lowers blood pressure. Basil also holds anti-inflammatory properties and can help osteoarthritis. Chilli helps digestion and has been linked to weight loss. Garlic has anti-cancer properties and supports our immune system. Turmeric improves joints and helps with inflammation. The list goes on! For maximum flavours in your dishes and to help you avoid the sugar-heavy sauces, stock up with plenty of herbs and spices.

Here is my recipe for a delicious vegetarian winter curry to keep you healthy and warm this winter!

Vegetarian Winter Curry

vegetable-curry


Ingredients: 

one tablespoon extra virgin olive oil
one onion, diced
two cloves garlic
one teaspoon cumin
one tablespoon ground coriander
one tablespoon tomato paste
one medium cinnamon stick
one cup light coconut milk
two tomatoes, chopped
2 whole habanero or birds eye chilli, chopped
3/4 tsp. ground turmeric
one 2-inch piece fresh ginger, peeled and finely grated
two cups low-salt vegetable stock
four cups cauliflower florets
500g sweet potato
two cups spinach
two carrots
one cup cooked chickpeas
one cup green peas

Method

in a deep pan fry onion and garlic until golden

add ginger and cook, stirring for about 1 minute. Add the coriander, cumin, turmeric, and chilli; stir for 30 seconds to toast the spices

add the tomato paste and stir until well blended, about 1 minute

add the vegetable stock, coconut milk, cinnamon stick and bring to a boil

add the cauliflower, sweet potatoes, tomatoes, and carrots and green peas. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes

discard the cinnamon stick

stir in the chickpeas and spinach; cook until the spinach has wilted. Season to taste with salt

Serving suggestions:

serve with black rice or quinoa for the maximum health benefits! You can also add your favourite meat like chicken, lamb or beef!

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