It might not quite feel like it yet, but we’ve officially hit Autumn! Just like our wardrobe, our diets should change with the seasons. As temperatures drop, it’s time to start nourishing our bodies with wholesome, grounding foods to strengthen our immune system, balance hormones and boost our energy.

We’ve got the perfect place to start – try this (optionally vegan) Indian butter curry – rich in warming herbs and spices, as well as grounding proteins like chickpeas and cashew nuts. Even better – this curry can be prepped in just 15 minutes!

Indian Butter Curry

Brittany Darling, Accredited Nutritionist + Herbalist – @wholefoodhealing

Dairy Free & Vegan (Optional)

Prep Time: 15 mins. Total time: 45 mins. Makes 6 generous portions.

Ingredients

3 heaped tablespoons fennel seeds*
3 heaped tablespoons cumin seeds*
1tsp garam masala*
1tsp ground turmeric*
salt, to taste*
2 garlic cloves
3cm cube of ginger, grated
1 brown onion
100g grass-fed butter or ghee (or olive oil* for vegan alternative)
1 tbsp olive oil*
1 BPA-free tin of chopped tomatoes
150g cashew nuts*
100ml water
Protein of choice (cut into cubes) – 900g skinless free-range chicken thighs, 500g tofu or tempeh or 800g pre cooked chickpeas* or beans*
200g coconut cream
Brown basmati rice*, to serve
Fresh coriander and naan bread, to serve

*available at Naked Foods

Method

Add the fennel and cumin seeds to a frying pan and dry roast for 2 minutes on medium-high heat. Remove from the heat. Place in pestle and mortar or spice grinder to form a fine powder.
Finely chop the onion and mince the garlic.
Add the butter or ghee and olive oil to a frying pan and cook over medium heat to melt. Once the melted, add spices and allow to cook for 3 minutes. Then add the onion, garlic and ginger and sauté until the onion is soft and golden.
Place the tomatoes, cashew nuts and water into food processor and blitz until the ingredients are well mixed and smooth. You can use a stick mixer if you don’t have a food processor. Once mixed, add to the frying pan on medium heat.
Then add the coconut cream, garam masala, turmeric, salt and the cumin to the frying pan. Mix well and let the curry gently simmer on low heat. Add your protein of choice and cook the protein cooks through (approx 15-20 minutes, depending on what you have used).
While the curry is cooking, cook the rice.
Once the curry and rice are ready, serve in bowls with fresh coriander, cucumber, naan bread and salt and pepper.