Eat This Superfood Meal To Reduce Inflammation & Heal The Body | Dr. Rupy Aujla

Video Description

🥑 Heal yourself with food: https://tdk.link/heal_yt This is my leftover Spinach & Pea Green Curry - it's packed full of glorious spices, tons of fibre, and a diversity of ingredients that are going to lower inflammation and support your metabolic health. You'll absolutely love making this one - give it a go and let me know what you think in the comments below! 👇 RECIPE: Indian Style Spinach, Pea & Leftover Greens Curry with Halloumi This warming and vibrant dish is a great way to use up any past-their-prime vegetables in your fridge. It’s designed to be flexible, if you don’t have or don’t like any of the ingredients we recommend the following swaps. Frozen peas - frozen edamame Celery - fennel Courgette - green bell pepper Parsley - coriander, basil Cherry tomatoes - plum tomatoes, (or leave out entirely) White beans - any tinned bean, lentil or chickpea Jalapeño pepper - any sliced chilli or dried chilli flake. Feel free to omit if you don’t like spice. Serves: 4 Prep time:10 minutes Cook time: 20 minutes Ingredients: 300g frozen spinach 300g frozen peas 90g rocket 2 tsp bouillon 100 -20ml hot water 3 tablespoons olive oil, divided use 2 stalks celery, finely chopped 1/2 medium courgette, grated 1 medium white onion, finely chopped 30g fresh parsley, roughly chopped (including the stalks) 4 cloves garlic, minced 1 1/2 teaspoon brown mustard seeds 2 tsp garam masala 2 tsp cumin seeds 100g cherry tomatoes, halved 200g halloumi, chopped into 3cm cubed 1 x 400g jar white beans, undrained 1 jalapeno pepper, finely sliced Add the frozen spinach, frozen peas, bouillon and most of the rocket to a blender. Add the water in small splashes as needed to help blend. (Remember it’s better to start with less and add in later!) Heat 2 tbsp of olive oil in a large, wide pan over medium-low heat. Add the celery, courgette, onion, garlic and parsley. Cook for 3-4 minutes, until softened. Add the mustard seeds, garam masala and cumin seeds. Cook for 1-2 minutes, until fragrant. Add the tomatoes and cook for a further 2 minutes, until jammy. (If necessary, add a splash of water to help you scrape up the browned bits from the bottom of the pan). Add the blended greens mixture. Stir over the heat for 5-6 minutes, until reduced. Adjust seasoning to taste. Add the beans and their liquid and stir to combine. Add the remaining rocket and cook until wilted. While the greens are simmering, heat the remaining olive oil in a small frying pan. Add the cubes of halloumi and cook for 1-2 minutes on each side, until brown. Add the cooked halloumi to the greens. Sprinkle with sliced jalapeño before serving. ________________________________________________________________________ LEARNING TO EAT WELL EVERY DAY 🥗 Download a FREE 7 day meal plan: https://tdk.link/mealplan_yt 🔥 Learn about Inflammation - FREE 4 part mini-series here: https://tdk.link/infl_series_yt 🥑 Heal yourself with food: https://tdk.link/heal_yt 🎤 Listen to experts on the podcast: https://tdk.link/pod_yt 👨🏽‍💻 Browse articles on the website: https://tdk.link/web_yt 📚 Check out my cookbooks: https://tdk.link/books_yt LET'S BE FRIENDS 📷 Instagram: https://tdk.link/tdk_insta_yt 📹 Subscribe: https://tdk.link/ytsubscribe 🙋🏽‍♂️ Facebook: https://tdk.link/tdk_fb_yt 🐦 Twitter: https://tdk.link/tdk_tw_yt 👔 LinkedIn: https://tdk.link/tdk_li_yt