1. Indian Inspired Curry

πŸπŸ‚ It’s day one of #blogtober and what better to start with than Britain’s favourite dish – curry!

I love whipping up a curry on a cold night and getting cosy on the couch and this is my ‘go to’ recipe. I hope you enjoy it as much as I do 😊

What you will need:
– 40 minutes of your precious time
– 1/2 an onion
– 2 carrots
– 1/3 of a butternut squash
– 1 handful of mushrooms
– 1 tsp turmeric
– 1 tsp of mild curry powder
– 1/2 tsp ground ginger
– 1/2 tsp garlic powder
– 1/2 tsp hot paprika
– 1/2 tsp cinnamon
– 4 cardamom pods
– 1tbsp nutritional yeast
– juice of 1/2 a lemon
– 1 tbsp coconut milk (chilled)
– 600ml water
– a pinch of brown sugar
– salt and pepper to season
– rice of your choice (I prefer to use basmati for this)

Now I write this down it does seem like a lot of ingredients but I promise it is worth it. You might have these spices lying around your house and if you don’t, I’ve got your back and most of my blogtober recipes are super simple with easy to find ingredients.

Step 1
Finely chop your onion and peel and chop your carrot, butternut squash and slice your mushrooms. Add to a pan with 100ml of water and set to a medium heat. When the onions turn translucent, it’s time to add some flavour. Salt, turmeric, curry powder, ginger, garlic, and hot paprika should do it!

Step 2
After about 3-4 minutes, pour 500ml of boiling water to the pan. Add the nutritional yeast and the seeds from the cardamom pods into the mixture. Sprinkle the cinnamon over for sweetness and squeeze in the lemon juice to enhance the taste. Leave to simmer with the lid off for about 30 minutes for all of the flavours to infuse and the liquid to reduce down. This is a good time to start thinking about cooking your rice.

Step 3
When 30 minutes is up, add the coconut milk to the curry and a pinch of light brown sugar. Wait for the coconut milk to melt (this should take no longer than 3 minutes) and you are ready to serve.

I always like to garnish this meal with fresh coriander as it freshens up quite an intense dinner. Also, if you want to tart up your rice, add the juice of the rest of your lemon to it, you could even add turmeric when you boil the rice to add colour.

Another little gem is mango chutney. You can either buy it OR make it yourself. I like to chop up a bit of mango and add mint leaves and maple syrup – this tastes phenomenal and only takes a minute to prepare πŸ‘ŒπŸ»

Nutritional spotlight

* If you’re like me and you like to know what’s in your food, you will be happy to know that this curry is a healthy one.
* Rewired isn’t going to count the calories in this curry as there aren’t enough in it to be worrying about.
* The ingredients in this dish are so nutritious and have many health benefits. I will list just a few (Not even including the veggies!):
Turmeric is a natural anti-inflammatory and a powerful antioxidant. It can remedy a myriad of health issues and you should incorporate this beauty into your diet as much as possible.
Cardamom and ginger help with dietary function. They can reduce bloating and nausea.
Coconut milk is high in fibre and rich in B minerals which are essential for your wellbeing.

I really love this curry and I do hope you give it a go. Be sure to take a pic and let me know what you think.

Happy creating!

Rewired πŸ’•πŸŒΏ

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