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Winter Warmers That Don't Pack On The Unwanted Kilos
Just because the temperature continues to drop in many areas of the country, it doesn’t mean that we have to throw out all our healthy eating habits with the
change of season. Keeping our bodies well-nourished during the winter can be difficult, but it’s crucial to prevent weight gain and ward off those winter germs and unwanted kilos.
A cold dreary day begs that you switch to hot dishes and this winter, choosing a tasty, filling, warming healthy lunchtime meal just got easier, thanks to the continued collaboration between SumoSalad and chef Pete Evans.
One of these winter warmers is the Tomato & 3 Bean Curry. Not only is this dish delicious, it’s low fat, dairy free, low in carbs, low GI, high protein, high in iron, high in magnesium, hign in folate and is a good source of vitamin C. It’s suitable for vegetarians and vegans and is gluten friendly. Even better - Pete has written a cook at home version below!
Tomato & 3 Bean Curry- Winter Range Sumo Salad
1 small brown onion- finely diced
1 small garlic clove-diced
Small knob ginger – peeled and finely diced
1 teaspoon yellow mustard seeds
small handful dried curry leaves
2 teaspoons cumin powder
½ teaspoon dried chili powder
½ teaspoon dried turmeric powder
250g whole peeled tomatoes
100 g cannellini beans
50g black turtle beans
100g Borlotti beans
100g chickpeas
Small handful picked and washed baby spinach leaves
Wash the beans and soak them (in separate bowls ) over night.
Add 2 tablespoons olive oil to a medium saucepan and cook the onions gently and slowly on low heat. Add the garlic, ginger mustard seeds and curry leaves and continue to cook slowly for another 5 minutes.
Turn the heat up and add the spices and stir over low heat stirring continuously.
Add the tomatoes and the beans and 250 ml chicken stock, allow to boil and then turning down to a gentle simmer. Cook the beans a further 25 minutes or until they are soft.
To finish throw in a handful of spinach leaves and serve immediately.
Serves 6
