Curry night can still happen with this grain-free, gluten-free, vegan and 100% delicious mind-blowing recipe
Winter temperatures call for warming, comforting foods. And Friday evenings sadly often mean calling for takeaways!
It’s understandable, given how hard everybody works all week and how tough it can be to maintain your mojo and motivation in the winter months. Especially when the joys and excitement of Christmas are well and truly behind us.
It’s right about now people end up thinking “sod it” or “it’s too hard” or “I can’t do it” and every healthy intention you had at the beginning of the year becomes abandoned. It might start with a couple of drinks on a Friday evening or perhaps a takeaway you believe you’ve “earned.”
All too often, one poor choice leads to another, and before long you find yourself feeling guilty for making all of them and starting all over again come Monday (yes it’s always Monday.) Only for the same thing to happen all week.
Fortunately, there is another way of living. And it partly involves having something so easy and so delicious up your sleeve, you’ll never want a takeaway again.
The more you give yourself the chance to experience the flavours and textures of real, whole ACTUAL foods (rather than highly processed toxic chemicals) the less appealing takeaways will become. And the more you fuel your body with nutrients it requires and can utilise, the more energy you will have to devote to making better choices. And yes, I am speaking from experience.
This curry and naan are both so straightforward, you just throw it all in a pan and go off and do something else while it cooks! It can also be divided up into portions and frozen for when you need something straightforward as an emergency.
What kind of curry? Some might say it’s not actually a curry, and I guess in some sense they are correct. It’s in fact a Kitcheree.
This traditional Ayurvedic dish is used to balance and cleanse the body, whatever it’s type or ‘dosha’ (in Ayurvedic medicine, every individual can be categorised into three types.) And that’s why this dish is so awesome, as EVERYBODY will benefit from it!
All the nutrients are easily assimilated, and the combination of rice and mung beans are cleansing and soothing, as well as warming. You are always welcome to experiment with the vegetables that are used, but I have found these work the best.
As for the naan bread, the main ingredient is tapioca flour, which is what gives it that ‘stretchy’ consistency. Tapioca doesn’t actually contain any nutrients we can get benefit from, which is why it is best used in moderation as it is still a starch. It also contains almonds, which slow down blood sugar absorption so you won’t get the ‘spike’ that white flour causes (as well as the long list of unwelcome side-effects from the gluten!)
Anyway, here’s the recipe that I hope you enjoy and benefit from as much as I have. As always, I love to hear how you get on so please keep your lovely messages coming! 😉