Vindaflu’ curry can defeat bugs

USA: A TOP tv chief cook has created a cold-busting curry that she statements can reduce the chances of sickness.
Anjum Anand said Supplement C-packed substances like pomegranate seed extract seed products and fenugreek results in have treatment abilities.
Her bowl also contains legumes, nutmeg and chillies which can fight infection.
Nutritionists have supported up her statements and are encouraging Britons to create the delicious bowl at home.


Anjum, 41, who provided BBC2’s Native indian Cooking Made Easy, said: “Spices in food are like medicine in Native indian family members and I wanted to create a simple, immune-boosting bowl.
“I read research displaying that fenugreek results in were rich in Supplement C.
“They are also very delicious so I have mixed them with super foods like pomegranate seed extract seed products.”
Nutritionist Nancy Bez, based at the private practice Feed, said: “This curry is loaded with important nutritional supplements which can support the defense mechanisms and can also help prevent coughs and the common cold.”
The veggie bowl also contains substances such as butternut crush and Japoneses eggplant.

ULTIMATE COLD-BUSTING CURRY RECIPE
You will need 2 mugs of the following veg:
Halved baby apples, quartered courgettes and auburgines, pitching sand wedges of butternut crush, chopped green legumes and natural beans
5 tbs. veggie oil or a mix of butter and oil
4-5 natural chillies, whole but pierced with the tip of a knife
15g peeled nutmeg (half chopped, 50 percent grated)
2 large perfect tomato vegetables, quartered and mixed until smooth
2 tsp. dry fenugreek results in, mashed between your fingers
2 curved tsp. cilantro powder
1 tsp. garam masala powder
½ small red gong spice up, cut into fine strips
2 tbs. single cream
Handful of fresh pomegranate seed extract kernels
Salt to taste

Method:
Fry nutmeg and legumes in oil for one minute, add natural chillies, tomato vegetables, cilantro and garam masala grains and sodium.
Cook veg in steaming water in a individual pan. Cook marinade until tomato vegetables have reduced down.
Add prepared veg to marinade, with starchiest like apples first, and mix.
Add red spice up pieces, nutmeg julienne, dry fenugreek results in and 150ml water into the marinade and restore to the steam.
Add staying substances and mix, then serve and take with cilantro and pomegranate seed extract popcorn kernels.