This delicious and nutritious recipe is particularly good for maintaining a healthy digestive system as it contains root ginger – which improves your digestion by accelerating the digestive process and enhancing the function of digestive enzymes. The recipe also contains – as a major ingredient – chickpeas. These are natural prebiotics that promote the growth and development of essential good bacteria in the gut.
The recipe serves 4 and you will need the following ingredients:
● 2 tablespoons olive oil
● 1 medium onion finely chopped
● 4 garlic cloves finely chopped
● 3cm piece of fresh root ginger, peeled and finely chopped
● 1 red chilli de-seeded and finely chopped
● 1 tsp garam masala
● ¼ tsp ground turmeric
● ½ tsp brown sugar
● 400g tin of chopped tomatoes
● 400g tin chickpeas – drained & rinsed
● 100g fresh spinach
● 350 ml coconut milk
● 25g fresh coriander chopped
● Sea salt & freshly ground black pepper – to taste
● Basmati rice to serve
How To Prepare
- Heat the olive oil in a medium pan and add the chopped onion followed by the garlic, ginger and chilli and add some seasoning. Fry this mix for a few minutes until softened.
- Add the garam masala, turmeric and half of the sugar and after several minutes add the tinned tomatoes, a little seasoning and the remaining sugar. Stir this mix well and simmer on a low heat for 15 minutes – stirring frequently
- Add the chickpeas and half of the coconut milk, re-season and simmer on a low heat for 10 minutes then add the remaining coconut milk and then simmer for a further 10 minutes. Add the spinach and half of the chopped coriander and simmer further allowing the spinach to wilt.
- Serve with basmati rice, sprinkling the remaining chopped coriander over the curry.