I was looking for a recipe for our main meal today that included Turmeric. I’d recently read that turmeric, as well as being an anti-inflammatory, and a super awesome spice that can inhibit cancer cells, relieve arthritic pain, and many many more effects..the one that stood out for me, today, was the fact that it can also be used as an anti fungal.
Suffering from candidasis this stood out for me so I went and searched for plant based recipes that included turmeric. I came across this one from deliciouslyella.com
– 2 tins of coconut milk
– 2 tins of chopped tomatoes
– 18 small potatoes (600g)
– 6 carrots (400g)
– 2 400g tins of haricot or cannellini beans
– 1 bag of spinach (200g)
– 3 teaspoons of turmeric
-3 teaspoons of ground cumin
– 2 teaspoons of chilli flakes
– salt and pepper
(taken from the Deliciously Ella web`site) Slice the potatoes into quarters, then place them in a saucepan and cover them with water. Bring the pan to the boil, once it’s boiling turn the heat down to a simmer and let the potatoes Cook for about twenty minutes, until they’re soft enough to easily pierce with a fork.
While they cook peel the carrots and slice them into thin pieces.
Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper. Mix everything together and place the lid on the pan. Bring this mix to the boil, then turn it down to a simmer and let it cook for about an hour.
If you’re eating rice with this then put this on to cook now.
About fifteen minutes before the end, once the carrots are soft, stir in the rinsed/drained beans and the spinach. Then allow the curry to cook for another fifteen minutes or so, then serve and enjoy!
( I added some chopped coriander and garlic (an antifungal) at the end for extra taste)
Serve with rice of your choice – I used brown (twice the fibre of white) basmati.
A really warming delicious healthy meal that doesn’t cost the earth I will be doing again and no guilt!