Battling a cold? Try eating curry!
Whenever sickness invades my home, I usually try to combat the symptoms by making meals that include foods known for their anti-viral and anti-bacterial properties. While I would normally go straight for the lemons and honey, and chicken and vegetable soup, I decided this time to go for a spicy curry. The spices in most curries typically promote the production of mucus, which is just what the body needs since mucus traps unwanted bacteria and prevents it from entering the bloodstream.
To make sure my curry was spicy enough, I opted for a Thai red curry with crushed red pepper flakes. It worked; I had to eat with a pile of tissues by my side!
Here’s what I added to my curry:
- Coconut oil (about 1 teaspoon)
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- Red pepper flakes (as little or as much as you like)
- 1 large sweet potato, cut into cubes
- 1 can chickpeas, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1/2 teaspoon salt
- 1 can vegetable broth
- 2 tablespoons Thai red curry paste
- 1/2 can lowfat coconut milk
- 1 can low-sodium diced tomatoes
- 1 tbsp brown sugar
- dried mint for garnish
- Saute onions, garlic, and red pepper in coconut oil, for several minutes, or until the onions are translucent.
- Add crushed pepper flakes, sweet potato, salt and vegetable broth. Cover and bring to a boil. Let it boil at low heat for approximately 15 to 20 minutes. When the sweet potatoes are tender, add the remaining ingredients and simmer on low for a further 15 minutes or so.
- Add some dried mint for extra seasoning (and a little lime juice if desired).
Make sure it’s piping hot when you eat it – it will help to soothe your throat as well as get the mucus flowing 🙂 An extra bonus is that this is a fast and easy meal to make, and it’s really delicious!