Cough and Cold Curing Curry, With Pumpkin & Chillis

 

curry-phoot

Get the tissues ready (seriously), because this curry recipe is going to un-block and clear-out your annual bout of cold or flu! All the ingredients in this recipe have a purpose: to get you back on your feet if you’re feeling unwell. High in vitamin C, antioxidants, spice, and a little help from seasonal pumpkin with zinc and decongestant properties.

Perfect for the Autumn and Winter seasons, keep this recipe on hand to warm your body and give your immune system a helping hand. Chilli peppers are a natural remedy for sore throats – so add as many as you can handle, whilst turmeric is nature’s incredibly effective anti-inflammatory, and red cabbage is surprisingly very high in antioxidants.

Ingredients

(serves 4-5 with a side of rice, or 3 without)

  • 1 red onion
  • ¼ red cabbage
  • i inch fresh ginger
  • 2 bell peppers (red & yellow)
  • 1 small pumpkin
  • 2-3 red birds eye chillis
  • 2 big handfuls spinach
  • 1 can chickpeas or cannellini beans
  • 1 can chopped tomatoes
  • 1 handful fresh basil
  • handful fresh parsley
  • 1 tsp ground paprika
  • 1 tsp ground turmeric
  • Pinch of good quality salt and pepper
  • Glug of olive oil

How To:

First of all, roast the pumpkin:

  • Peheat the oven to 220C
  • Cut the pumpkin in half and scoop out the insides (roast the pumpkin seeds along-side the pumpkin and eat them as a snack the next day)
  • Chop the pumpkin halves into bite-size squares
  • Place on an oven tray with your large tsp of coconut oil dotted around
  • Bake for 30-40 minutes (check on it when your kitchen starts to smell of roast pumpkin)

When the Pumpkin is roasted, it’s time to cook the curry:

  • Add a glug of olive oil to a large cooking pot and warm
  • Chop the red onion into small pieces and throw into the pot. Cook the onion until it’s browned.
  • Shred the red cabbage, chop the ginger into small pieces and them to the pot. Cook until the cabbage has softened slightly
  • Chop the bell peppers and chillis and add them to the pot. Cook together for around 5 minutes
  • Add the roasted pumpkin, chickpeas or beans, canned tomato, turmeric, paprika, salt and pepper
  • Mix well and cook everything together until it begins to bubble and the ingredients are quite soft
  • As the last few minutes approach, add the spinach and cook down until it is wilted and encorperated into the other ingredients
  • Just before you finish, add the fresh basil and parsley (this ensures they retain as much nutrients as possible)
  • Cook for a couple more minutes and then remove from the heat
  • Spoon onto plates and serve with your favourite curry accompaniment and some lime pickle for an extra kick of cold-busting chilli goodness.

For a twist, you could even sprinkle on some oregano. This herb is one of the highest sources of antioxidants, and is a powerful way to boost the immune system. Oregano oil is even currently being re-introduced as a supplemental way to stay well. 

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