There’s nothing like a good curry on a cold day. If it’s full of hot chillis, a bowl will warm you from the inside out. But even if the heat is dialled down, curry is chockful of healthy spices to get your system fired up.

This recipe contains no fewer than eight spices (if you count the ones that make up garam masala) and nine plants. You’ve got lots of fresh ginger (great for supporting the digestive system), chickpeas (rich in the soluble fibre raffinose, which gut bacteria loves) and bell peppers (packed full of antioxidants). Oh, and if that wasn’t enough, you can give your microbiome an extra gift by topping the dish with some prebiotic live yoghurt.

Curry is often tastier the day after you make it as the flavours have had more time to mix and marinate – so make a batch on Sunday and enjoy over the course of the week.

Stay warm and cosy with a gut-loving vegetable curry (that’s even better the next day)