Healthy Curry Recipe
One of the joys of working with a nutritional therapist such as Samantha is that she provides us with lovely healthy recipes to try out. Here is the first in a series of recipes that we will be sharing with our blog readers. This simple curry (that tastes divine by the way) includes many lovely vegetables with a whole rainbow of colours, and ginger, which health benefits include helping to combat diabetes and obesity. Samantha recommends using coconut oil, one of the world’s super foods, coconut oil has a high burn point making it a great choice for cooking. I made this curry in less than 30 min and it was enjoyed by everyone in my family including a hungry teenage boy.
2 to 3 people
1 teaspoon of coconut oil
1 medium onion, chopped
1.5 cm of fresh ginger, chopped (peel if not using organic)
1 x 400g tin of chopped tomatoes
1 medium courgette, chopped
1 medium carrot, chopped
1/2 red pepper, cubed
2 tsp curry powder
2 tsp bouillon powder
1 tin of coconut milk (I find organic gives a creamier taste)
1 tsp tomato puree
1 x 400g tin of chickpeas
1 small handful of cashew nuts – optional
1 small handful of chopped coriander -optional
· Melt the coconut oil in a medium saucepan.
· Add the chopped onion and cook for a few minutes with the lid on to soften
· Add the curry powder, chopped garlic and grated ginger.
· Add the cubed vegetables and stir, Cook for 5 minutes to soften.
· Add the bouillon powder, coconut milk and tomato purée. Cover the pan for 10 minutes until the vegetables are cooked but not mushy!
· Add the chickpeas. Cook for a further 5 minutes.
· Sprinkle with cashew nuts and coriander, serve with brown Basmati rice, cauliflower rice.
Recipe credit: Samantha Farmer (Wellbeing Clinic Nutritional Therapist)
Photo credit: Helen Pinnock
What are your favourite healthy recipes?