The Anti Inflammatory Curry

Packed with fibre-rich vegetables, chickpeas, herbs and spices, it delivers a wide variety of beneficial phytochemicals that help support a healthy inflammatory balance. Turmeric, ginger, garlic and extra virgin olive oil have all been extensively studied for their potential role in supporting long-term health, whilst the chickpeas and vegetables provide the fibre needed to nourish a healthy gut microbiome.

Ingredients:

Serves 4:

• 1 tbsp extra virgin olive oil.
• 1 red onion, finely chopped.
• 4 cloves garlic, finely chopped.
• Thumb-sized piece fresh ginger, roughly chopped.
• 1 red chilli, finely chopped.
• 1 tsp ground turmeric.
• 1 tsp ground cumin.
• 1 tsp ground coriander.
• 2 medium sweet potatoes, diced.
• 400g tin chopped tomatoes or passata.
• 400g tin chickpeas, drained.
• 100g spinach.
• Small handful fresh coriander, chopped.
• Sea salt and black pepper.
• Cooked brown rice, to serve.

Method:

Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for 4–5 minutes until softened. Stir in the garlic, ginger and chilli and cook for a further minute.

Add the turmeric, cumin and coriander and stir well before adding the sweet potato. Cook for a couple of minutes, allowing the spices to coat the vegetables.

Pour in the tomatoes, chickpeas. Season lightly with salt and pepper, then bring to a gentle simmer. Cook for around 20–25 minutes, or until the sweet potato is tender and the sauce has thickened.

Stir through the spinach and allow it to wilt for a minute or two before adding most of the fresh coriander.

Serve with brown rice and finish with the remaining coriander.

Simple, comforting, nourishing food that happens to be incredibly good for you.