04 Jun How To Add More Turmeric To Your Life? Easy Vegan Recipe
Turmeric… That incredibly healing yellow powder that you want to like start adding to your cooking more, but just can’t get past that bright yellow staining colour.
Well, listen up! Turmeric has some significant anti-inflammatory effects; we’re talking so beneficial for our health that it can beat the bloat (you know what we’re talking about ladies).
This earthy spice can liven up any meal and even makes for a banger of a drink (hello, turmeric latte). Therefore, by adding it more frequently to your cooking, especially as we get into winter, you can reap its anti-inflammatory and antioxidant effects.
Yogaholics dietician and foodie, Emily Hardman, created this insanely simple Chickpea and Tomato Curry for you yogis not only to have a delicious dinner but to reduce bloating and flu symptoms.
Why is it nutritious?
If you’re vegetarian or vegan, you’re going to be bookmarking this recipe right about now. Apart from being full of spices, this curry is also jam-packed with vegetables and plant-based protein.
Cauliflower contains both vitamin C and K and can even reduce the risk of severe disease. What’s more is, our favourite plant-based protein the chickpea makes a big appearance in this curry. Chickpeas contain not only a huge amount of protein but also iron, folate, magnesium, and zinc (um wow).
As a result, make this curry once, eat healthy all week.
- 1 brown onion, diced
- 2 garlic cloves, crushed
- 500g of cherry tomatoes, cut into quarters
- 1 medium cauliflower head, chopped
- 800g of chickpeas, rinsed
- 200g of baby spinach leaves
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp.cumin
- 1 tsp. coriander
- 1 tbsp. olive oil
- 1 red chilli, chopped finely (optional)
- 150mL vegetable stock
- In a large frying pan, heat olive oil on medium heat.
- Once warm, add the chopped onion and crushed garlic to the frying pan and cook until lightly browned.
- After that, stir through the paprika, turmeric, cumin, coriander and chilli to fry pan until combined.
- Add vegetable stock and stir through with the spices.
- Mix in the chopped tomato and cauliflower and stir through well.
- Add chickpeas and stir through well.
- Simmer the curry for ten to fifteen minutes.
- Stir through baby spinach leaves until wilted.
- Serve with basmati rice, brown rice or quinoa and top with fresh coriander.
Recipe by Emily Hardman