Inspired by my stay in Sri Lanka, I want to share with you a super nourishing curry that is great as a cycle food during your period.
Sweet potato keeps us full for a long time and is rich in vitamin E, potassium and magnesium.
Ginger and the turmeric it contains in curry powder are powerful anti-inflammatories and pain relievers.
Leafy vegetables are an excellent source of plant-based iron and thus promote blood formation.
Legumes, such as chickpeas, contain many B vitamins, which prevent the formation of water retention and accordingly have an antispasmodic effect.
Ingredients:
200 g sweet potatoes
100 g chickpeas
80 g mushrooms
70 g spinach
1 onion
1 clove of garlic
1 small piece of ginger
1 tbsp oil
3 tsp curry powder
150 ml coconut milk
100 ml vegetable broth
handful of fresh parsley
juice of half a lime
salt & pepper
Side dish: 120 g wild rice
Preparation:
1. cook wild rice according to package instructions.
2. peel the sweet potato and cut into cubes, as well as the mushrooms.
3. finely dice the onion, garlic clove and ginger and heat with a little oil in a pot.
in a saucepan. Add 2 tsp curry powder and sauté briefly.
4. add sweet potatoes and mushrooms to pan and sauté briefly, then add
Deglaze with coconut milk and vegetable stock. 5.
Bring everything to a boil and simmer for 20 minutes, stirring occasionally.
let simmer.
6. wash spinach and stir into the curry.
7. rinse chickpeas under running water and stir in a pan with 1
1 tsp. curry powder and 1 tsp. olive oil until crispy. 8.
8. season curry with lime juice and salt and pepper and toss with the
crispy chickpeas and garnish with parsley.
Feel free to try it out and let me know how you liked it!
Yours, Jana Noel 🤍