Curry isn’t the first thing you think of when it comes to healthy eating, but macrobiotic guru Melanie Brown Waxman is proving otherwise with a curry that’s good for you and your immune system…

Ingredients

• One onion, diced
• One clove garlic, sliced
• Two or three cups pumpkin cut into small chunks
• One small cauliflower cut into florets
• One or two cups spring water
• One bunch watercress chopped
• Two cups cooked chickpeas
• One cup fresh or frozen peas
• One cup light coconut milk
• One teaspoon curry powder
• ½ Teaspoon turmeric
• 1/2 Teaspoon coriander
• One teaspoon cumin
• 1/2 Teaspoon sea salt, or to taste
• ¼ Teaspoon red pepper flakes (optional)
• One teaspoon ginger, freshly grated
• Two tablespoons kuzu dissolved in cool water to
  cover

Method

• Place the onion and garlic into a pan and cover with water. Bring to a boil and simmer for a minute or so.
• Add the pumpkin and cover with water. Bring to a boil and simmer for about five minutes.
• Add the cauliflower, chickpeas, coconut milk, and seasonings. Return to a slow boil and cook until done, about 10 minutes more. Add the peas and mix through.
• Add the diluted kuzu and stir to form a thick gravy consistency.
• Add the watercress, mix gently and serve.