Indian origin chef's curry can stave off cough and cold

An Indian-origin chef has made an immune-boosting curry using humble ingredients such as garlic, cinnamon and chillies which she claims can ward off illness. 

Anjum Anand, 41 who presented BBC2’s Indian Cooking Made Easy has said that a dish made with vitamin C-packed ingredients such as pomegranate seeds and fenugreek leaves has healing powers and can fight infection, The Sun reported. 

“Spices in food are like medicine in Indian families and I wanted to make a simple, immune-boosting dish. I read research showing that fenugreek leaves were rich in Vitamin C,” Anand said. 

British nutritionists have backed her claims and have urged people to make the spicy dish at home. 

ULTIMATE COLD-BUSTING CURRY RECIPE

You will need 2 cups of the following veg:

Halved baby potatoes, quartered courgettes and auburgines, wedges of butternut squash, sliced carrots and green beans
5 tbs. vegetable oil or a mix of butter and oil
4-5 green chillies, whole but pierced with the tip of a knife
15g peeled ginger (half sliced, half grated)
2 large ripe tomatoes, quartered and blended until smooth
2 tsp. dried fenugreek leaves, crushed between your fingers
2 rounded tsp. coriander powder
1 tsp. garam masala powder
½ small red bell pepper, cut into fine strips
2 tbs. single cream
Handful of fresh pomegranate kernels
Salt to taste
 
Method:

Fry ginger and garlic in oil for one minute, add green chillies, tomatoes, coriander and garam masala powders and salt.

Cook veg in boiling water in a separate pan. Simmer sauce until tomatoes have reduced down.
Add cooked veg to sauce, with starchiest like potatoes first, and stir.

Add red pepper strips, ginger julienne, dried fenugreek leaves and 150ml water into the sauce and bring back to the boil.

Add remaining ingredients and stir, then serve and garnish with coriander and pomegranate kernels.