Curry recipes to help say goodbye to the flu

Curry has long been thought of as the ultimate flu busting dish. As well as being warming and comforting to eat, scientists at the Common Cold Research Centre in Cardiff have now confirmed that the spices in curries have antibacterial and antiviral properties. 

Iconic Indian food brand Patak’s recommends creating these delicious recipes to help keep you and your family cold and flu free this winter:

Chickpea Curry – serves 4

The chickpeas in this recipe will form part of your five a day and are a great source of protein which helps your body to keep germs at bay and keep you going on a cold day.

• 400g cooked chickpeas
• 1 tsp garlic purée
• 100g onion, chopped
• ½ tsp cumin seeds
• 2 tbsp Patak's Madras Paste
• 150g chopped tomatoes
• ½ tsp cumin powder
• salt to taste
• pinch of sugar
• ½ green chilli, chopped (optional)
• 2 tbsp fresh coriander, chopped
• 2 tbsp vegetable oil
• juice of half a lemon

1. Heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
2. Add the garlic purée, Patak's Madras Paste, green chilli (if using) and cumin powder and fry for a further 2-3 minutes.
3. Add the chopped tomatoes, stir well and cook for a further 5-8 mins, then add the chick peas. Cook for a further 5 minutes until the chickpeas are heated through.
4. Adjust the seasoning and add the sugar and lemon juice. Add the fresh coriander, reserving a little for garnish. 

Beef Vindaloo – serves 2

The beef in this recipe contains iron which is essential for warding off nasty bugs.  The heat of the Vindaloo, packed with cayenne pepper and capsicum helps unblock nasal passages

• 2 tbsp oil
• 1 medium onion
• (approx. 70g) Patak's Vindaloo Paste
• 250g diced beef
• 200g canned chopped tomatoes
• 100ml water

1. In a medium saucepan, gently cook onions in oil with lid on for 10 minutes until golden.

2. Stir in paste, fry for 3 minutes.

3. Add beef and fry until sealed.

4. Add tomatoes cook for 5 minutes to reduce.

5. Add water, mix well, cover, and simmer gently for 40 minutes, until beef is cooked.

Bombay Potato – serves 4 as a side dish

Potatoes are an excellent and often forgotten source of vitamin C.  The ginger and cumin (in the Tikka paste and mango chutney) will also help boost circulation and bolster the immune system.

• 600g baby new potatoes, scrubbed and cleaned
• 2 tbsp of Patak's Tikka Masala Paste
• 1 tbsp Patak's Mango Chutney 
• 8 shallots, skins removed
• 6 cloves of garlic, skins left on 
• 2 tbsp olive oil 
• 15g butter
• few springs of rosemary, reserving some for garnish
• good pinch of black pepper
• good pinch of sea salt

1. Preheat an oven to 200°C/400°F/gas 6.
2. In a bowl mix together the Patak's Tikka Masala or NEW Bombay Potato Paste, Patak's Mango Chutney, olive oil, butter, shallots, and the baby new potatoes.
3. Lay a large piece of foil flat and pour the contents of the bowl into the middle.
4. Add a few sprigs of rosemary.
5. Bash the garlic cloves with a heavy object and place them with the skins left on in the foil parcel.
6. Sprinkle over the black pepper and close up the parcel so no steam can escape.
7. Place onto a baking tray and bake in the preheated oven for 30-45 minutes, or grill on the BBQ. The potatoes should be soft and fluffy.
8. Just before serving add a few fresh sprigs of rosemary for colour and sprinkle with sea salt.