Sweet Potato & Turmeric Curry
If you’re living with joint pain or osteoarthritis, it's widely acknowledged that symptoms can be alleviated by tinkering with your diet so that mealtimes include ingredients packed with anti-inflammatory properties.
Finding recipes that get the taste buds tingling is the easiest way to switch to a healthy diet - so why not try this simple to make and delicious sweet potato and turmeric curry? In clinical trials, turmeric supplements have been shown to have huge benefits for those suffering from joint pain, so introducing it into your diet can only be a good thing. Give it a try and let us know how you liked it on Facebook.
PLEASE NOTE: If you have allergies to any of the ingredients in this or any of our other food related blog posts then it might not be suitable or safe for you. If in doubt please consult your GP or healthcare professional.
Anti-Inflammatory Ingredients
- Sweet Potato
- Turmeric
- Spinach
- Garlic
- Edamame Beans
Sweet potato gets its bright orange colour from carotenoids which are an antioxidant. This can help protect tissue from damage, which could help maintain joint health.
Turmeric has been shown to have anti-inflammatory properties, and clinical trials have demonstrated that taking it as a supplement can be more effective for controlling joint pain compared to taking ibuprofen.
Spinach is high in an antioxidant called kaempferol. A study in 2017 treated damaged cartilage with kaempferol and found it reduced inflammation and prevented the progression of osteoarthritis.
Garlic contains diallyl disulfide, an anti-inflammatory compound that limits the effects of pro-inflammatory cytokines. As a result, garlic can help fight inflammation and may even help prevent cartilage damage from arthritis.
Edamame beans are rich in omega-3 fatty acids which are great for joint health. What’s more, they are a great source of fibre and protein which can help with an overall healthy lifestyle.
Serves: 2 Prep + Cooking Time: 45 minutes.
Ingredients:
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1 large sweet potato, chopped into chunks
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100g spinach
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1/2 tsp ground turmeric
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3 cloves garlic, crushed
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2 handfuls of edamame beans
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1 large red pepper, chopped
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400ml coconut milk
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1 tsp curry powder
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3 tbsp coconut oil
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1 cup of rice
Instructions:
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Preheat the oven to Gas Mark 7 220C (200C fan assisted).
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Place the sweet potato, 1 tbsp of coconut oil, the ground turmeric and curry powder in a baking tray and place in the oven for 35 minutes.
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Cook the rice as instructed on the pack.
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Place a saucepan over a medium heat and add the remaining 2 tbsp of coconut oil. Once hot add the garlic and peppers and fry for 5 minutes or until the peppers are slightly soft.
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Remove the sweet potato from the oven and add everything from the tray to the saucepan. Keep stirring and add the spinach, letting it wilt down.
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Slowly pour in the coconut milk and mix for 2 minutes, or allow it to boil off until it is at your desired thickness.
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Place the rice in two bowls and then place the sweet potato curry on top before serving.
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