Gut loving curries are a staple in my household! Not only are they so quick n’ easy but made in one pan = minimal washing up yay! There are a few things I always add to my curries to make them especially good for gut health…

1️⃣ I always pack my homemade curries with lots of beta-carotene rich veggies such as sweet potato and carrots (this is the pre-cursor to vitamin A which is essential for healing the mucosal membranes in the G.i tract)

2️⃣ The more veggies the better! As this means more prebiotic fibres to feed your beneficial gut microbes too

3️⃣ I love using lentils in my curries as it makes them nice and thick plus lentils are an amazing source of protein and fibre too

4️⃣ Add as many healing spices as you can such as turmeric, cumin + ginger which have anti-inflammatory and anti-bacterial properties for keeping your gut healthy

5️⃣ Add bone broth as part of the liquid as this contains specific amino acids such as gelatin + collagen that help to support gut barrier function

6️⃣ Add healthy fats such as ghee and coconut milk which help nourish the cells in the gut

Print Recipe

Creamy Sweet Potato Dahl

Prep Time

20 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tbsp ghee
• 3 cloves garlic (omit if sensitive or for low FODMAP)
• 1-2 birdseye chillies chopped
• 2 inch size ginger chopped
• 1 tbsp garam masala
• 1 tbsp turmeric powder
• 2 cups bone broth or other broth
• 1/2 cup red lentils rinsed
• 1 tin coconut milk
• 1 tin tinned tomatoes
• 1 bag spinach washed
• 3 large sweet potatoes cubed
• 6 carrots thinly chopped
• pinch pink salt and pepper

Prep Time 20 minutes Cook Time 40 minutes Servings people Ingredients 1 tbsp ghee 3 cloves garlic (omit if sensitive or for low FODMAP) 1-2 birdseye chillies chopped 2 inch size ginger chopped 1 tbsp garam masala 1 tbsp turmeric powder 2 cups bone broth or other broth 1/2 cup red lentils rinsed 1 tin coconut milk 1 tin tinned tomatoes 1 bag spinach washed 3 large sweet potatoes cubed 6 carrots thinly chopped pinch pink salt and pepper

Instructions

1. Heat the coconut oil in a large pan, sauté the turmeric, ginger, garlic and chilli for 5-10 minutes. Add in the turmeric powder.
2. Add in the chopped sweet potato and carrots. Let this cook for 5 minutes and then add in the coconut milk and tinned tomatoes.
3. Let everything mix together and simmer. Add in the bone broth too, followed by the lentils. Let all of this boil, and then turn down to simmer until all the veggies are soft and the lentils are cooked through.
4. During the last 5 minutes of the curry cooking, add in the spinach and let that wilt in to the curry. Season with pink salt and pepper to taste.
5. Serve with rice if desired however it is perfectly filling on it's own. I garnished mine with a little dairy free coconut yoghurt.