Slow Carb Curry

I’ve found myself sofa bound the last few days due to being unfit in ways I couldn’t imagine and subsequently presenting myself with a grade II gastrocnemius tear. I say gastrocnemius rather than ‘calf’ not just because I’m a tosser, but also as it sounds mildly foodie.

In my state of reclined recuperation I’ve learned a bit about eating for healthy muscles and immune boosts. I’ve also found out that I can’t move very quickly or stand up for more than 10 minutes so fast one pot dinners will be on the agenda for a while to come.

This is a beauty of a simple dinner, high in fibre rich, slow release carbs to restock your glycogen stores ready to fight/run/score another day. Protein from peanut butter and yoghurt top up your muscle repairing macro nutrient stores with a favourable fat boost from linseed. Turmeric and chilli may increase blood flow and stimulate the immune system to hurry up fixing the hurty bits in your body too. People might moan about use of olive oil in a curry but it is rich in the omega happy fats and as a home alone cripple, nipping up the shops for some ghee wasn’t an option.

It’s also really nice dinner even if you don’t want to be sporty.

Boomboom Slow Carb Curry

Serves 2

2 large sweet potatoes
1 large white onion
5 cloves garlic
2 large carrots
2 sticks celery
3 tbspns crunchy peanut butter
5 tbspns natural yoghurt
2 cups fresh spinach
1 red chilli, seeds in or out to taste
1 tspn turmeric
1/2 Tbspn curry powder
1tspn smoked paprika
1/2 tspn mustard seeds
1 inch piece of root ginger, grated
Olive oil
Linseeds for garnish

Heat the dry spices in a heavy bottomed pan with enough oil to prevent them burning for one minute then add the onions and garlic. Once softened add the potato (peeled and cubed). Fry off for a minute or two then add a cup of water. Bring to simmer then add the chopped carrots and celery, peanut butter and ginger. Stir and leave to simmer lowly for about 15 mins or until the potatoes are cooked and starting to break down. Stir in the spinach and yoghurt then serve immediately topped with 1tspn golden linseeds per person and some wholemeal pitta bread on the side.

Variations: veganise this dish by either leaving the yoghurt out or swapping it with coconut milk. Up the protein with Greek yoghurt instead of natural. Freshly chopped coriander would be good in place of the linseeds as garnish.


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