Recently I’ve been visiting an Ayurvedic Healthcare Practitioner who has been helping me with digestive issues I’ve been having in the past year or so. On my first visit I was asked to cut out certain foods from my diet and the practitioner then suggested foods I could eat. I was then recommended to eat certain herbs and spices on a regular basis.
One of those herbs is Ajwain and it’s not a herb I have to admit I’m familiar with. So I ordered it from Amazon and I’m drinking it in hot water with other spices in the morning. I went to the internet to research Ajwain and I found it has amazing benefits for the body.
According to the ‘tinternet’, it’s a herb that most households in India will be familiar with. They have been using it in their dishes for centuries. India knows that Ajwain seeds are rich in fibre, minerals, vitamins and antioxidants. They also know the seeds are great for maintaining your digestive health and they can treat any kind of abdominal pains.
These amazing seeds don’t need to be added to dishes to enjoy the health benefits they can even be chewed raw or added to make a tea. Their purpose is not just to add flavour to your meals but to also act as a nutrient booster too. There are many benefits of Ajwain seeds and we really enjoyed them in this curry.
- Sharp knife
- Chopping board
- Frying pan
- Cannellini beans x 1 400g tin
- Butter beans x 1 400g tin
- Onions x 1 large
- Carrots x 1
- Courgette x 1
- Yellow pepper x 1
- Red Pepper x 1
- Tomatoes x 2 400g tins
- Tommy K or tomato puree x 2 tbsp
- Maple syrup x 1 tbsp
- Vegetable stock x 250mls
- Cumin seeds x 1 tsp
- Coriander seeds x 1 tsp
- Ajwain seeds x 1/2 tsp (optional)
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Ground cinnamon x 1 tsp
- Oregano x 1 tsp
- Salt and pepper to taste
- Olive oil
- Coconut yogurt (optional)
- Brown rice x 200g
- Rainbow chard, spinach or kale
- Start by peeling and slicing the carrots and courgettes.
- Slice the onions and the garlic.
- Heat the pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- When the pan has heated add the onions and garlic.
- Fry for about 5 minutes until the onions are translucent.
- Sprinkle over the cumin seeds, coriander seeds, ajwain seeds, cinnamon, ginger, turmeric and oregano and fry for a further 2 minutes.
- Now add in the carrots and courgettes and continue to fry for a further two minutes.
- Pour over the vegetable stock and tomatoes.
- Then add the tommy k or tomato puree or maple syrup.
- Next drain the beans in the colander and add to the pan.
- Add the salt and pepper to taste.
- Stir all the ingredients into the sauce and then bring to the boil.
- Turn the heat down and leave to simmer for about 40 minutes.
- Towards the end of the cooking time add the rainbow chard, spinach or kale to the pot and let it wilt down.
- Cook the rice as per the packet instructions.
- Once cooked, drain and serve the curry with yogurt (optional) and rice.
White Bean Curry is a great way to enjoy those beans. The dish adds lots of flavour and tastes amazing. It was well received when I served it to my little family. If you can’t get Ajwain seeds then the curry will still taste delicious without it. The bonus of this meal is that it’s freezable too so I like to make double then eat it on another occasion. However you decide to eat this dish, as always, enjoy.
What’s your favourite spice or spices to use in a curry? Let me know in the comments below and please don’t forget to like, comment or follow me. Thank you. xxx