Spicy mix of popped mustard seeds, sliced green chillies, minced garlic and diced ginger gives this turmeric coconut curry a lovely health kick. A meal to get those bad bugs away!
Going out for a curry can be a great experience surrounded by the spiced kitchen smells and sitting amongst diners all eager to start digging in. The colours, flavours and textures of the food are always so delicious however a lot of the time I leave with my belly hurting. For a few hours after, my stomach aches and I wonder what it was my body didn’t like. On occasion I still choose to eat out however I usually go for the lighter options and eat light before I go. Seems to work.
This recipe isn’t as authentic as what you would get in a restaurant but I find it hits the spot and doesn’t leave me feeling bad at all!
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To help with digesting slightly heavier meals I like to add in ginger and turmeric to get my blood flowing, especially around the digestive system. Turmeric especially is a powerful one. Curcumin is it’s active ingredient which has powerful biological properties. This potent anti-inflammatory and antioxidant ingredient is recommended for chronic pain and inflammation, as it acts as a healing agent.
Interested? You can buy turmeric and ginger in both fresh and powder forms. The ground powder has a softer sweeter flavour, whilst fresh roots bring a strong pungent spiciness to a dish. Both are great and this way you can choose how you want it to taste.
Enjoy my this turmeric coconut curry and wild rice…
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Cook the rice in the water for 40 minutes.⠀
Whilst the rice is cooking, fry mustard seeds, turmeric and curry leaves in a pan of oil, until the seeds start jumping.⠀
Either in a food processor or in a morter and pestle grind down the ginger, garlic, onions, chilli and coriander.
Add the mixture into the oiled pan with the remaining ingredients (except chickpeas) and cook for 20 minutes.
Add chickpeas in for the last 5 minutes, then serve. Garnish with rice, coriander, lemon and fresh mint.
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Ingredients
Directions
Cook the rice in the water for 40 minutes.⠀
Whilst the rice is cooking, fry mustard seeds, turmeric and curry leaves in a pan of oil, until the seeds start jumping.⠀
Either in a food processor or in a morter and pestle grind down the ginger, garlic, onions, chilli and coriander.
Add the mixture into the oiled pan with the remaining ingredients (except chickpeas) and cook for 20 minutes.
Add chickpeas in for the last 5 minutes, then serve. Garnish with rice, coriander, lemon and fresh mint.
What’s your favourite type of curry?
Laura x
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