22/09/2025
This vibrant curry is packed full of spices such as cumin, ginger and turmeric, which are very healing for the body. Ginger, for example, contains a compound called gingerol, which can help to lower the risk of infections and inhibit the growth of bacteria. It also has anti–viral properties, helping to ward off unwanted viruses. For this reason, it’s excellent for boosting your immune system.
INGREDIENTS
1 tablespoon coconut oil
1 tablespoon each: cumin seeds and coriander seeds
1 head of garlic, chopped (10–12 cloves)
800g of crushed tomatoes
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils
1–2 teaspoons cayenne powder, optional
3 cups (700ml) of water
1 can (400ml) coconut milk
A few handfuls of cherry tomatoes
1 cup (60g) chopped coriander
2 tbsp Correxiko Collagen powder
METHOD
1.
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2.
Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3.
Once the lentils are soft and the curry is thick, add the coconut milk and cherry tomatoes, collagen powder and bring the pot back to a simmer. Remove the pot from the heat and stir in the coriander.
