This month’s delicious and nutritious recipe is brought to you by Nutritionist, author and chef, Emma Ellice-Flint (@emmas_nutrition). This easy curry is so satisfying and provides plenty of prebiotic fibre, phytonutient-rich vegetables and liver support. Whilst this entire curry has many benefits to your health, it’s the onions, garlic and chickpeas in particular that provide both soluble and insoluble fibre. These fibres help your gut and it’s microbiome to function optimally. The insoluble fibre helps to form a stool that aides the body to excrete out any unwanted toxins. The gel-like soluble fibre, helps to feed other, just as important, beneficial gut microbes. Together they can both contribute to producing short chain fatty acids (SCFA). These SCFA are loved by our bodies because, for example, they feed the cells lining our colon’s wall and therefore can help optimise it’;s function and our gut-derived immunity.
*De-seed the chilli if you like your curry mild
**Leave the black skin of the aubergine on when preparing it, as this is where the concentration of beneficial phytonutrients are found.
This recipe is from Emma’s 30-Day Vitality Series – a 30 day learn to eat whole foods programme.
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