Warming Winter Curry
It’s that time of year again where we experience a ton of winter blues and maybe some of us are starting to lose motivation because winter feels like its never ending.
Trust me, I get it. Something that I truly love to do when I get overwhelmed by the cold, is to get in the kitchen and start cooking foods I know my body will be craving. I find being in the kitchen very therapeutic. Getting excited to take care of your body is one of the best ways to bring back your motivation.
Curry is incredible for us to be consuming during the winter because the warmth from the spices really helps to nourish our digestive system on a deeper level. I love making curries as a way to boost my digestive and immune system.
In the winter months, it’s best for us to consume warm, cooked meals because it helps to support our digestion on an energetic level. Once the spring comes around, it’s best for us to eat raw, cooling foods like smoothies and salads.
This is a recipe I create at least a few times per month and I’ll even have it in the summer months, because its just that good!
Jass' Warming Winter Curry
1 cup soaked lentils
1 tbsp coconut oil
4 garlic cloves, minced
1 red or white onion, chopped
1 can Cha’s Organics coconut cream
1 cup cilantro, chopped
1/2 tbsp fresh ginger
2-3 tbsp red Thai paste
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground pepper
2 cups of your favourite vegetables: carrots, celery, broccoli, cauliflower, zucchini, kale (choose at least two of these).
1. Soak the lentils by adding them into a glass dish filled with water and a pinch of sea salt. Allow the lentils to soak in the water for at least 30 minutes. Sauté garlic and onions with oil for a few minutes in a sauce pan.
2. Add in the coconut cream and red Thai paste. After a few minutes, you can add in the cruciferous vegetables.
3. Add 1-2 cups of water and bring to a boil, reduce to low and add in the other vegetables. Add all spices in.
4. Add soaked lentils and simmer for 20 minutes.
It’s as easy as that! This recipe should only take you about 45 minutes maximum and it’s great for at least four days! Curry tastes even better after a few days, which is great for those who are not a fan of leftovers.
Let me know if you try this recipe! I would love to get your insight.
Written by Jass Stupak, CNP
Jass Stupak is a Holistic Nutritionist from Kelowna, BC. Jass is the owner and founder of Nourish with Jass, her private practice, where she specializes in gut health and candidiasis for women.
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