Food to blast a cold (Part 2)

October 25, 2015 5:33 pm Published by 1 Comment

We’ve given you ginger and chilli whisky; we’ve given you toe-tingling tomato soup. Now, for the main courses: here are two, easy-to-throw-together, don’t-bother-much-about-exact-quantities curry recipes, one vegan, one thick and meaty. They take about half an hour to make, but improve in flavour overnight, or in the freezer. Batch-cook and reap the rewards later!

These blast your cold on three levels:

  • They’re incredibly warming and comforting: like wrapping yourself up in a big culinary duvet!
  • They’re fantastically spicy: can’t taste much with your blocked-up nose? You’ll be able to taste this! The spices cut through the sauce, blowing out your congestion as they do so. They’re anti-inflammatory (as is the garlic), helping to reduce your symptoms.
  • They’re highly nutritious. Don’t rely on rubbish when you’re feeling rubbish: it’s the good stuff you need!

Make a good helping of our brown basmati rice to go with these.

Two curry recipes, one vegan, one meat-based, for winter.

 

Vegan pinto bean curry

This serves 4, depending on greed, or need.

Ingredients

Olive oil

1 onion, chopped

1 clove garlic, chopped

1 thumb-sized piece of root ginger, grated (substitute ground ginger if necessary)

250g pinto beans, soaked overnight and boiled till ready to eat

Tin tomatoes

Red pepper, chopped

Several handfuls spinach leaves

Salt, pepper, cumin powder, chilli powder, paprika

Handful fresh coriander

Method

Saute the onion and garlic in the olive oil till soft, then add the ginger and stir-fry for a little longer. Add everything else to the pan, except for the coriander. You’ll need to add some boiling water to cover the ingredients, too. For the spices, a good pinch of each seems to work well. If your cold is especially bad, you’ll probably want more, so that you can easily taste it! Simmer till it’s a good, thick consistency, then stir in the coriander.

 

Simple lamb curry

This would work perfectly well with other meat too. Serves 4.

Ingredients

Olive oil

1 onion, chopped

1 clove garlic, chopped

1 thumb-sized piece of root ginger, grated (substitute ground ginger if necessary)

750g diced lamb

Cumin seeds, ground coriander, turmeric, chilli powder

Strong stock

Natural yoghurt/double cream (or both)

Lemon juice

Fresh coriander

Method

Saute the onion and garlic in the olive oil till soft, then add the ginger and stir-fry for a little longer. Remove from the pan, add the lamb and brown. Put the onion, garlic and ginger back in the pan and add the spices, according to personal taste. Stir-fry for a couple of minutes, then cover the ingredients with the stock and reduce to a thick curry. Just before serving, stir in yoghurt or double cream, or a combination, to make the curry as creamy as you wish, then finish with a couple of drops of lemon juice and some fresh coriander.

These are not gourmet curries, but they do the job they’re designed for remarkably well!

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This post was written by Yzanne

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