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.✨
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.