This sweet and sour curry is refreshing, filling and comforting. It’s a perfect hot meal to help you fight off colds and flu. If you have a limited spice collection you can double up the curry powder and leave out the other dried spices.
This recipe serves one as a hearty main or, serves two with rice. It’s vegan, gluten-free and no special equipment required.
Nutrition (Based on 1 serving )
- 531 Calories
- 37g Carbs
- 9g Protein
- 40g Total fat
- 32g Saturated fat
- 0mg Cholesterol
- 14g Sugar
- 10g Fibre
- 534mg Sodium
Coconut milk is a great source of healthy fat with zero cholesterol. It is also antibacterial, antifungal and antiviral. These properties combined with the warming, anti-inflammatory and antioxidant spices make this a great recipe to boost your immune system, giving you the calories and energy your body needs to help you shake off that cold or flu.
- 0.5 tsp Coconut oil
- 0.25 tsp Fenugreek seeds
- 0.25 tsp Mustard seeds
- 0.25 tsp Cumin powder
- 0.25 tsp Turmeric powder
- 0.25 tsp Dried corriander
- 1 tsp Curry powder
- 50 g Onion (sliced)
- 1 tbsp Tamari sauce
- 120 g Carrot
- 4 g Fresh ginger (minced)
- 2 g Garlic, or 1 small clove (minced)
- 1 Red chilli (to taste)
- 200 ml Coconut milk
- 40 g Frozen peas
- 1 tbsp Lime juice
This method is for the original recipe which serves 1 person as a main dish or 2 people if served with rice.
Add 1/2 tsp coconut oil to a hot pan
Add 1/4 (pinch) teaspoon of fenugreek seeds...
1/4 teaspoon of mustard seeds
1/4 teaspoon of dried coriander
1/4 teaspoon of cumin powder
1/4 teaspoon of turmeric powder
1 teaspoon of curry powder. I used madras
Stir until the seeds start to pop
Quickly add 50g of sliced onions (1 small onion) and stir to coat in the spices
1 tablespoon finely chopped fresh ginger
Sauté with a little water if the pan dries out at any stage
Add 1 chopped garlic clove
100g of chopped carrots (2 medium carrots)
Chilli to taste, mine wasn't very hot so I added 1/2 a large one
1 tablespoon of tamari (you can also use soy sauce if you are ok with gluten)
1/2 a tin or 200mls of full fat coconut milk
Simmer for 15 minutes until the carrots are soft but not too mushy
Add 40grams of frozen peas
Cook for another 5 minutes
Add the juice of 1/2 a lime
and a handful of fresh corriander
If you have a limited spice collection you can double up the curry powder and leave out the other dried spices.
Coconut aminos are a great gluten-free alternative soy sauce
Basil also tastes great if you don't like fresh coriander.