The well-fed student: A cold-busting, skin-boosting recipe
It’s getting chilly here in Leeds, and the workload is getting out of hand. This warming curry is not only rich in vitamins to keep away colds and stress-induced breakouts, it’s also delicious, and cheap and simple to make. The leftovers freeze really well, so you’ll have a healthy, homemade ready meal to defrost whenever you want.
This recipe contains Vitamin A for healthy skin and maintaining good eyesight. The pepper and carrots give each portion over 3 times your recommended daily intake, and the healthy fats from the coconut milk help you absorb it! Vitamin C helps to prevent colds, and the pepper and tomatoes provide your entire daily recommended intake in one portion.
Tips & Tricks
Mix in some spinach or have some on the side to add more Vitamin A, some calcium, iron and colour.Coriander can also be a tasty addition.
Buy spices in plastic packets rather than jars; it’s cheaper and you get more for your money. You can get these from Abu Bakar and the Asian food aisle in Morrisons for around 80p.
Serve with brown rice to give you more protein and fibre than white rice, which will keep you fuller for longer. Be warned: this will take 25 mins to cook.
Carrot, Potato and Coconut Curry
Suitable for vegans: serves 6
Warning: Use a big saucepan, this makes a lot of food!
2 big potatoes – peel and chop into bite-size chunks.
4 carrots – peel and chop into thinnish rounds.
1 pepper (whatever colour you like) – roughly chopped.
2 tins tomatoes
1 tin coconut milk
3 teaspoons turmeric
3 teaspoons cumin (seeds or ground)
3 teaspoons ground ginger/diced fresh ginger
3 teaspoons mustard seeds (if you have them)
½ teaspoon chilli flakes
Lime juice (optional)
 Boil the potato chunks for about 10 minutes until you can easily put a fork through them.
 While you do this, add the pepper and carrots to a big pan on a medium heat with a little bit of oil (I use coconut oil but you can use olive oil) and stir this a bit for about 5 minutes.
 Add the spices, stir this about again for a couple of minutes before adding the tinned tomatoes and coconut milk. Bring to the boil – to do this you might have to up the heat a little bit, but not too high.
 When the potatoes are ready, chuck those in.
 When the curry has come to the boil, turn down the heat if necessary so it is calmly bubbling, and cook for about 25 minutes. Now is the time to put on your brown rice if you are having it!
 Before serving check the carrots are cooked, and add in a splash of lime juice and some salt to suit your tastes.