A deeply warming and nourishing bowl of soul food delicately spiced with cardamom, turmeric, and chilli.
This is in my top 20 favourite recipes of all time (a giant statement). I learnt and adapted the recipe as a young chef living in the UK from one of the famous Books for Cooks books in London’s Notting Hill. I have served this dish to everyone from royalty to rough and tumble sailors for over 20 years; it never fails to warm hearts and homes.
Little did I know way back then that food as medicine would become my career passion and that this little recipe would stay with me through the decades; it brings me great joy to finally share it here on these pages.
A true food as medicine recipe, this gorgeous healing bowl of goodness has deep anti-inflammatory and immune-supportive benefits.
The recipe can be made oil-free; you can use canned or fresh diced tomatoes and swap the vegetables to suit your needs.