Immune Boosting Curry

SERVES 2–3

1 large onion, coarsely

chopped

4 garlic cloves, finely chopped

1 red chilli, coarsely chopped

olive oil, for cooking

2.5cm piece fresh root ginger,

peeled and coarsely chopped

200g cherry tomatoes,

coarsely chopped

2 teaspoons mild curry powder

1 teaspoon turmeric

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

400g raw peeled king prawns

3 tablespoons full-fat live

probiotic yoghurt

1/2 teaspoon ground cinnamon

small handful fresh coriander

leaves, coarsely chopped

(optional)

sea salt

Heat a little olive oil in a large pan, add the

onion purée and the chopped ginger, season

with salt and cook for about 10 minutes, or until

the purée has changed colour. It will go much

darker in colour and become less pungent in

both taste and aroma.

Once the purée has reached this stage, add

the cherry tomatoes and all the spices except

the cinnamon. Continue to cook for another

10 minutes, stirring frequently.

Add the king prawns and the yoghurt and cook

for a further 10 minutes, stirring frequently.

At this stage, stir in the cinnamon and garnish

with the chopped coriander, if using. Serve with

cooked quinoa and a green salad, if you like.

Recipe from The Medicinal Chef by Dale Pinnock (Quadrille, £18.99)

Photograph: Martin Poole