Spicy soups and curries are a wonderful way to warm you up during those cold evenings. Round up the usual hot suspects such as chili, garlic, ginger and turmeric, which can be easily married with other ingredients. VeggingOut’s Deirdre Breen likes to spice things up!
Some folks love a spicier approach and add loads of chili or other hot substitutes. On the other hand others may prefer a milder approach to spice. The secret is to experiment and get it to the level of spiciness that you enjoy.
I usually end up doing a very spicy version of the following recipes for my family, which is right up there on the spice-ometer….but for any guests coming around for dinner, I usually cut back on the spice to accommodate different tastes….I don’t want them turning a lighter shade of red!
Click on any or all of these recipes below, which we guarantee will be a sure fire way to curry favour, not to mention flavour around the dinner table!
On another positive note, curries are wonderfully healthy as the health benefits of eating onions, garlic, turmeric and ginger are well documented. Turmeric, in particular, is recognised by the scientific community as a ‘superhero’ when it comes to a variety of ailments, but especially in reducing inflammation.
If you can get fresh turmeric it is so much better; it tends to be sold in Asian supermarkets alongside its incredibly healthy friend, fresh ginger root. It is also now easily available in some of the big chains such as Tesco. To see how to prepare ginger click here.
Turmeric is similar to ginger root and can be prepared similarly, peeled and then grated or chopped. Watch out though as the golden colour is so strong it can leave a stain!
For some information on how to cook beans, split peas and lentils click here.
So, don’t be afraid to whip out your chopping knife and board and start adding those wonderful veggies .