Adding ginger and turmeric to stews and soups is a great way to boost your immunity over the winter months.

Serves 2-4
Ingredients:
1 small onion, diced
1 tsp ginger, minced
2 garlic cloves, minced
2 tsp ground turmeric
1/2 tsp groun cumin
1/2 tsp groun coriander
1 celery stalk, diced
1 small sweet potato, peeled and cut into small cubes
1/4 cup butternut squash, cut into small cubes
1 parsnip, peeled and cubed
1 large carrot, cut into small cubes
1/2 cup cauliflower florets
1 x 400ml coconut milk (reduced fat)
250 ml vegetable stock
1/2 cup chana dal
1 tbsp tamarind paste
Small courgette, cut into small cubes
Sea salt and black pepper to season
Cashews, coriander and brown rice to serve
Istructions:
Heat a little extra virgin olive oil in a pan over a medium heat. Add the onion, garlic and ginger and fry to soften, around 1-2 minutes.
Add the tumeric, cumin and coriander.
Mix in all the chopped vegetables (except the courgette) and coat the vegetables with all the lovely spices. Continue to fry for a few minutes.
Add the coconut milk, stock and chana dal.
Allow to simmer for 25 minutes with the lid askew until the chana dal is cooked/soft.
Mix in the courgette for a few minutes, and add the tamarind paste and seasoning.
Once cooked and ready to serve, enjoy with cashews and coriander on a bed of brown rice.
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