This dish is another way to increase vegetable consumption.
This vegan curry is very mild (feel free to increase the chilli to suit your taste) and its creamy flavour appeals to most children. If following a vegan/dairy free/gluten free diet, please watch out for some veg stock powders or cubes as these can include milk solids and wheat. Feel free to omit altogether, especially if serving this to young children and weaned babies as they can be high in salt.
The abundance of vegetables in this recipe provides a wide variety of vitamins, minerals and antioxidants that may help to prevent certain cancers, heart disease, strokes, type 2 diabetes as well as supporting the body to function to the best of its ability.
All vegetables contain soluble fibre which not only helps digestion but can help to prevent bowel cancer, heart disease, lower bad LDL cholesterol, stabilise blood sugars and increase the good bacteria in the gut.
Coconut milk contains fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). One type in particular, called lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral, antifungal and antibacterial that destroys a wide variety of disease causing organisms. It is therefore thought that consumption of coconut milk and other coconut derived foods may help protect the body from infections and viruses.
The antioxidants in garlic, ginger, chilli and cumin not only protect the heart but are anti-inflammatory and have anti cancer properties.
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