We’ve all been there – had one too many vino’s the night before and feeling the after-effects like a ton of bricks. Luckily, I’ve got some tried and tested cures that can help you save a whole load of headaches. 

Chana Masala by Rebel Recipes

Chana Masala by Rebel Recipes

Ideally you need to start the night before and make sure that you are drinking enough water to counteract the upcoming dehydration – of course, this is not always at the top of your mind or you may just have a spontaneous glass or two, so, of course, some morning remedies will be needed! 

Getting rehydrated is key!!

Drink lots of water! I like to squeeze fresh lemon in to boost vitamin c levels. Coconut water is also a brilliant way to hydrate as it replaces essential electrolytes like potassium and sodium.  If you're feeling a little sick - try some fresh ginger-infused water or a glass of kombucha. It works a treat and is hydrating, full of probiotics and a healthy source of caffeine! 

Grubs up!

Bring on the carbs, with my favourite Masala Beans on toasted sourdough. They are super quick to make and the perfect breakfast choice. If you have any leftovers – a leftover curry is a brilliant hangover cure – for me, the combination of warming spices, fibrous vegetables and slow-releasing pulses are the perfect nutritious, delicious and tummy pleasing solution to a weary body and to re-line the stomach. My favourites are; Channa Masala - combined with some quick flatbreads, Coconut Dahl - the perfect comfort food, or I whip up a speedy tomato curry and serve it with some gram flour omelettes. 

For some more super speedy options try these: 

Toast with peanut butter and jam (or quick compote for a healthy version) 

Tofu & Chickpea scramble with roast tomatoes & mushrooms 

A personal favourite- Kim-cheese on toast (from my new book, Rebel Recipes)

A pancake stack - sweet or savoury for the ultimate feel-good food. 

Chana masala with coconut chutney

Serves 2

300g cherry tomatoes, sliced 400g can of chickpeas, rinsed and

drained 2–3 tablespoons coconut yoghurt 1⁄2 teaspoon coconut sugar, op onal sea salt flakes

For the spice paste

2 tablespoons rapeseed oil 1 large onion, roughly chopped 2 teaspoons cumin seeds 6 garlic cloves, peeled a thumb-sized piece of ginger,

peeled and roughly chopped 2 teaspoons ground coriander 1⁄4 teaspoon dried chilli akes 40g fresh coriander, including the

stalks, roughly chopped 1 teaspoon ground turmeric

For the coconut chutney

50g unsweetened desiccated coconut

a thumb-sized piece of ginger, peeled and nely grated 1⁄2 small green chilli, deseeded

juice of 1⁄2 lime 2 teaspoons rapeseed or axseed oil 1⁄2 teaspoon black mustard seeds 1⁄2 teaspoon cumin seeds 6 curry leaves

To serve

toasted hazelnuts fresh coriander leaves

Method

Firstly, make the spice paste by adding all the paste ingredients to a food processor, blender or pestle and mortar. Blitz (or pound) to a chunky paste. Set aside.

Next, make the chutney. Add the desiccated coconut to a small bowl and cover with boiling water. Leave for 10–15 minutes for the coconut to rehydrate and so en. Drain and reserve about 125ml of the soaking water.

Add the so ened coconut, ginger and chilli to a food processor or spice grinder. Blitz un l smooth, and then add some of the reserved coconut soaking water to loosen if needed. Add in 11⁄2 teaspoons of salt and the lime juice.

Pour the oil into a small frying pan and, once hot, add the mustard seeds. Fry gently un l the seeds start to pop, then add the cumin seeds and curry leaves. Sauté for a few seconds. Add the tempered spices and oil to the chutney and mix well.

Heat a large frying pan over a medium heat and add the spice paste. Fry for 5 minutes, add the tomatoes and cook for 3–4 minutes, un l beginning to so en. Pour in 200ml of water, turn down the heat to medium–low and simmer for 30 minutes.

Finally, add the chickpeas to the pan, s r to combine, then s r in the yoghurt and, if using, the coconut sugar. Taste and adjust the seasoning.

Serve the chana masala topped with coconut chutney, toasted hazelnuts and coriander.

Rebel Recipes by Niki Webster will be published on December 26th (Bloomsbury Absolute) and you can find out more at rebelrecipes.com


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