Gut Boosting Curry Recipe

 Photo by Brook Lark on  Unsplash

Photo by Brook Lark on Unsplash

Winter is well and truly here, and with it comes the (not so) eagerly anticipated cold and flu season.  If you are anything like me then you already do your best to keep your immune system in top notch to avoid the former… eat well, exercise and get your 8 hours of sleep, but sometimes despite all of that, life gets in the way of that and the lurgy gets the better of you.  I fell well and truly in to that camp this week.

Previously, my first port of call would have been to the doctors, to dose me up on amoxicillin to rid me of all the germs. This time I took a very different approach of healing through some natural remedies. So, I put down the work laptop and prescription meds and turned to a healthy dose of supplements (zinc, magnesium and B12), probiotics, lots of sleep, Netflix and some yummy food to help me beat this from the inside out.  

And it WORKED, not only that but in record time! I am putting a large part of my speedy recovery down to my cold busting, gut boosting curry and want to share the recipe with you in hopes that it comes to your rescue as it did mine. It has a healthy dose of all things warm and gut loving to aid the recuperation process.

 

Ingredients (serves 2 well)

2 Cloves Garlic

Thumb of fresh ginger

1 Brown Onion

1 Carrot

1 Zucchini

2 handfuls green beans

2 handfuls leafy greens

Zest and juice one lemon

10 prawns

1 Can of tinned tomatoes

2/3 Can coconut milk

1 stockcube

2tsp turmeric

1tsp black mustard seeds

1tsp Cumin seeds

1tsp Fennel seeds
 

Method

  1. Heat drizzle of oil of your choice in saucepan

  2. Dice up your onion, garlic, ginger and carrot and soften over a low heat

  3. Grind your spices, add to saucepan and coat contents.  Cook off for 5 minutes until you can smell the spicy aroma

  4. Throw in the tinned tomatoes and lemon zest and cook for about 10 minutes to a jammy texture

  5. Next, add the zucchini, green beans, green, coconut milk and stock cube.  Bring to the boil, and then reduce the heat. Cook for approx. 10 minutes

  6. Add your prawns for the last 5 minutes of cooking

  7. Finish off with the lemon juice

I chose to serve mine with cauliflower rice to pack an extra veggie punch, but you could also do with brown rice or quinoa.



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