Recipe: Winter Vegetable Curry

Avoiding the dreaded flu or cold and feeling good is usually a top health priority during winter. This winter vegetable curry is not only packed with flavour but is full with all the essentials to fight off disease and feel good. This warm curry is packed with vegetables which are full of vitamins and minerals important for good health. In addition the turmeric used in the curry is an anti-inflammatory and aids conditions such as arthritis, asthma, eczema and bowel disease. It is also rich in manganese, zinc, B group vitamins and iron, all important for fighting disease. The ginger is also a powerful antioxidant with antimicrobial properties, important for fighting infection and boosting immune function. This curry is easy and can be adapted to include whatever veggies you have available or prefer.

Ingredients

• 1.5kg of winter vegetables – this could include broccoli, cauliflower, potatoes, silver beet, carrots, parsnips, pumpkin, etc.
• 2 tablespoons of coconut oil
• 1 onion chopped
• 2 garlic cloves, smashed
• 1 bunch coriander (stalks and leaves chopped separately)
• thumb size of grated ginger
• 1 tsp ground turmeric
• 1/2 tsp cinnamon
• 400ml coconut milk
• 1 cup of stock (vegetable or chicken or water if neither are available)
• curry leaves optional
• salt and pepper to taste

Instructions

Cut the vegetables into bite size pieces. Heat the oil in a pot over medium heat, add the onions and stir until slightly golden and soft. Add the ginger, garlic, coriander stalks, cinnamon and turmeric and cook for 1 minute. Add the vegetables, coconut milk, curry leaves (optional) and stock/water. Cover the pot and reduce the heat so there is a low simmer. The curry is ready when the vegetables are soft. Season with salt and pepper to taste.

Tip:

Why stop at turmeric and cinnamon? In Ayurvedic medicine spices are used not only for their taste but powerful medicinal properties. Get creative and boost your curry with a whole range of spices for flavour and antioxidants.