Year round, it’s always a good idea to support your immune system. This one pot meal packs loads of delicious immune-boosting foods and flavours. Perfect for an end of winter meal, this soup/stew/curry is filled with a variety of cruciferous veg and a collective immune powerhouse: turmeric, ginger, garlic, and onion. These aromatics provide antioxidant, anti-inflammatory, and antimicrobial properties to keep our cells in tip top shape. The vegetables I have added are loaded with fibre and essential vitamins. I’ve added in a can of beans as a source of protein, and an extra dose of fibre.
This is a clean-out-the-fridge dish, which means it is very open to interpretation, depending on what is in your kitchen. If you’ve got kaffir lime leaves or lemongrass, this will add a bit of a Thai note to the sauce. If not, no worries, it will taste wonderfully delicious without! As well, you can make it as spicy as you dare! Served with a bit of rice will make for a complete meal, but you can also skip that because it’s great all on its own.
Go have a look through your cupboards and fridge and see what combination of veg you’ve got on hand. I hope you can whip up a pot tonight!
- 2 tablespoons coconut oil
- 1 medium onion
- 2 thumb-sized pieces of ginger (grated)
- 1 thumb-sized piece of fresh turmeric (grated)
- 4 cloves of garlic
- 3 medium carrots, cut into bite-size pieces
- 2 stalks of celery, cut into bite-size pieces
- 1-2 medium parsnips, cut into bite-size pieces
- 1 red pepper, cut into bite-size pieces
- 1 small head of cauliflower, in florets
- 6 leaves of kale, stem removed, leaves torn into bite-size pieces
- 4 kaffir lime leaves
- 1 Tbsp red chilli flakes (or to your taste)
- 1 x 400 g tins of coconut milk
- +/- 400 ml of boiled water or stock, to thin the sauce
- 1 x 400 g tin of kidney beans (drained and rinsed) chickpeas also work!
- 2+ lime(s)
- 6 spring onions
- 1 large bunch fresh coriander
- Basmati rice, made to packet instructions
For the curry
- Dice the onion and begin to soften it in coconut oil in a medium-sized Dutch oven over medium-low heat.
- After about 5 minutes, add the ginger, turmeric, and garlic and soften this for another minute.
- Now, add in the carrots, celery, parsnip, and red pepper, and cook, stirring often. Cook these until they are starting to soften (3-4 minutes.)
- Add the cauliflower florets and cook these for about two minutes, when you will then add the kale, lime leaves, chili flakes, coconut milk, and water/stock just enough to cover the veg.
- Allow to simmer very gently for 15 minutes with a lid on, (leaving a bit of a gap to let steam escape.) If it looks like it’s becoming too thick, add some water/stock to lighten it up a little.
- A couple of minutes before serving, add the drained kidney beans and warm them through.
As you dish up each bowl, sprinkle on some coriander and add a squeeze of fresh lime to brighten the dish.
Hi Jennifer! I made this recipe this evening, and really enjoyed it (and my guest too!). Thank you!
And I’ve got one question: what do you do with the spring onions? I bought them but then found them nowhere in the instructions.