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Vegan Curry: spices and food to stay in shape

Tasting this dish with closed eyes can cause problems: the intoxicating scent of spices certainly recalls India, but the crisp bite leaves no doubt: it's a frisella: a special bread made in the south of Italy!
So where are we? In Bombay or Puglia? This Vegan Curry recipe actually knows how to complement opposites: perfect for those who love Mediterranean food, but also exotic flavours. Also great for those who need a good supply of carbs and proteins, but who do not eat animal derivatives and for those who want something light and substantial at the same time.
The spices, in fact, enhance the taste of the ingredients without affecting the overall calorie intake, allow the seasonings to be cut and transmit more quickly to the brain the sense of satisfaction and therefore of satiety.
But that's not all: cinnamon and turmeric have strong antioxidant and anti-inflammatory abilities, are natural antiseptics and regulate blood sugar. Curry and paprika improve digestion and hepatic function. Ok, but how do we use it? For example, we combine with chickpeas which are rich in fibres and vegetable proteins, winter vegetables like pumpkin help to support the respiratory tract and celeriac for body hydration - and nuts,  full of good fats that helps the absorption of vitamins, skin and heart system. The final sweet touch is added with the raisins. All these healthy ingredients resting on a fragrant bread to be lightly soaked in water and a little bit of oil, so that eating everything together is easier.
In theory this would be a dietary dish. In practice, no one will notice...

Ingredients for 4 people

300 g dry chickpeas
400 g of pumpkin peeled
200 g celeriac
1/2 onion
30 g raisins
30 g pine nuts
30 gr of almonds
4 italian friselle (or stale bread)
Sweet paprika q.s.
Curry q.s.
Cinnamon q.s.
Turmeric q.s.
20 gr oil
2 tablespoons of sunflower oil
White rice cooked as desired
4 tablespoons of sesame seeds

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