Flavour-packed, slow-cooked dishes are the simplest yet most satisfying and comforting meals. This rich Massaman curry made by my friend Dr. Rupy Aujla of The Doctor’s Kitchen can be made with meat or butternut squash. It takes on the spices really well and, with the extra veg, the dish has plenty of micronutrients. Greens, squash and other yellow/orange coloured vegetables are dense sources of pro-vitamin A and offer vital phytonutrients for immunity and eye health. This recipe makes enough for lunch the next day (to make your co-workers envious).
If you love this recipe, be sure to check out The Doctor’s Kitchen Cookbook which is out now in the UK! Also, look out for Dr. Aujla’s advice on how to eat to support your brain in the upcoming Broken Brain Docuseries. Click here to view PDF version.