While healing from Bell’s Palsy (a partial face paralysis) and chronic sinusitis, I notice my body feels like eating lots if roots, bulbs and brassicaeae.

So I threw together this dish which has many different veggies and a light yet tangy curry flavor to enjoy all the goodness of anti-inflammatory ginger, prebiotic onions and fennel, and anti-cancer broccoli, among others. I don’t mean to make any health claims here, it just feels extra good to eat this stuff these days and thought I’d share it with you.

Best to make this dish one day before serving, the flavours balance out real nicely overnight.

For 1 person:

Quart 1 onion, slice a few slices of fennel, roughly chop 1 stalk of lemongrass and 1 mild red pepper, thinly slice 1 garlic clove, 1 carrot and 1 small handful of ginger.

Lightly fry/simmer all of these (possibly together with a teaspoon of fennel seeds or aywain if at hand) in a tablespoon of coconut oil.

Cut one large tomato in small cubes and add to the fragrant mixture in the pan.

Also add 6-8 dried kafir lime leaves, salt, pepper, about three tablespoons of santen, a cup of water, one tablespoon of honey, a star anise and a pinch of cinnamon.

Stir until the santen has melted into the water to form coconut milk.

When nicely fragrant and heated through, add a handful of broccoli and cauliflower florets each. Then turn off the heat and leave the dish to rest in the closed pan. Stir sometimes. Enjoy the next day with rice. You can heat up the dish and make the sauce as thick or thin as you like.