This vibrant curry is packed full of spices such as cumin, ginger and turmeric which are very healing for the body. Ginger for example contains a compound called gingerol which can help to lower the risk of infections and inhibit the growth of bacteria. It also has anti-viral properties helping to ward off unwanted viruses. For this reason, it’s excellent for boosting your immune system.
- 1 tablespoon coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped (10–12 cloves)
- 800g of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1–2 teaspoons cayenne powder, optional
- 3 cups (700ml) of water
- 1 can (400ml) coconut milk
- A few handfuls of cherry tomatoes
- 1 cup (60g) chopped coriander
- 2 tbsp of Correxiko Collagen powder
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown for about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
- Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes, collagen powder and bring the pot back to a simmer. Remove the pot from the heat and stir in the coriander.
For more recipes get your free copy of Rosie Millen's Collagen Cookbook here.