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Celebrating National Curry Week – Vegetarian Curry

October 08th, 2020


This is a very straight forward curry to make. It contains the bright yellow spice turmeric and ginger which both have wonderful natural anti-inflammatory properties, making it a great dish if you have joint pains. The puy lentils give it a nutty crunchy texture.




2 tblsp oil

1 onion chopped

1 clove of garlic crushed

½ tsp chilli powder

1 tsp turmeric

1 tsp coriander

1 tsp cumin

1 thumb size piece of fresh ginger chopped

120g puy or speckled lentils

1 pint vegetable stock

1squeeze of lemon juice

1 large carrot chopped

1 cooking apple chopped

30g sultanas or chopped dried apricots




Fry the onion and garlic for 5 minutes.
Then add the spices and lentils and cook for  a further 1 – 2 minutes.
Stir in the stock and lemon juice and simmer for 5 minutes.
Add the chopped carrot, apple and sultanas and simmer gently for 50 minutes.
Serve with brown rice and a green leafy vegetable .









Recipe provided by Nutritionist, Nicky Seabrook

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