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Updated: Apr 16, 2021

You don’t have to make pastes, toast and grind seeds, or marinade for hours to create a delicious curry.

♨️In fact, quite the opposite.... I make many curries really speedily and last night was the perfect example.

♨️Curries are particularly great if you are transitioning to a more plant-based diet, as they are so easy and delicious to eat with beans or lentils as a great source of protein.

♨️And if you are peri-menopausal or menopausal eating chickpeas is an excellent way to add phytoestrogens to your diet, an absolute must to balancing hormones naturally.

♨️Reducing inflammation is a key to reducing disease, so anywhere that you can add turmeric or ginger into your cooking is also a major bonus, and of course curries are the perfect place.

😋So if you have been scared of curries or don’t know where to start try this one. The whole family devoured it last night (of course with a few poppadoms😂). Highly recommend.

✨Simple. Delicious. Nutritious.✨

🍚Curry Recipe:

Fry one finely chopped onion in 1 tbsp coconut oil


2 tsps garam masala

2 tsps medium (or hot, or mild) curry powder

2 tsps turmeric

1 tsps ground cardamom (or 4 cardamom pods)

1 inch grated ginger (optional)

Fresh curry leaves (optional)

1 tsp Himalayan salt

Stir for a few minutes


One butternut squash, peeled and chopped

One tin chickpeas

One tin coconut milk

One tin of water (use coconut milk tin and fill with water)

1 heaped tsp tamarind paste or 1/2 a lemon juice

Bring to boil and simmer for 20-30 mins, until squash is soft. Season to taste.

Alongside the squash and chickpea curry, I stir fried some chard and baked some spicy rice.

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