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Anti-inflammatory Curry

Prep Time:

30 mins

Cook Time:

Serves:

4

Level:

About the Recipe

Ingredients

Aromatics

1/4 tablespoon mustard seeds

1/4 tablespoon nigella seeds

2 teaspoon organic high quality turmeric powder

1 tablespoon organic high quality curry powder

3 tablespoons extra virgin olive oil

1 onion, diced

8 cloves of garlic, smashed, rested for 10 minutes, and chopped

 

Vegetables / Legumes

Can vary depending on season, or taste preference but I usually use

1/2 head of cauliflower, cut into florets

1/2 butternut or jap pumpkin, cut into 1-2cm cubes

2 potatoes, cut into 1-2cm cubes

1/4kg of green beans, ends stripped and cut in half

2 handfuls of kale or spinach

1 can of organic chickpeas (or 1 cup cooked chickpeas)

 

Sauce

1 can of diced tomatoes

1-2 cups of coconut milk, depending on taste preference

1-2 cups chicken or vegetable stock or broth, homeade or organic natural


Preparation

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