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Curry is GOOD for you – here’s why!

The seasons are changing – and so is our appetite! You may be less inclined to crave light, summery foods like salads, and longing for cosy, comfort food – like a delicious curry!

Curries often have a bad reputation as they can be heavy on ingredients like cream and butter. However, the key ingredients in most curry recipes are actually great for your health! Curries are also a brilliant opportunity to pack in a load of fibre-rich foods and vegetables in one go.

Here are some of those key ingredients and what makes them so good for you:

Sweet Potatoes

  • Sweet potatoes are a carbohydrate-rich, easy-to-digest, fibre-rich whole food.
  • They are an excellent source of both soluble and insoluble fibre which makes them great for our digestive health.
  • They are a great source of beta carotene (vitamin A) – this is what gives them their bright orange colour. Vitamin A is important for various reasons, from supporting eye health and strengthening the lining of your gut to supporting your immune system so it’s better at fighting off illnesses.
  • They are a good source of vitamin C which protects cells and maintains healthy skin, bones and cartilage.
  • This root veg is also a rich source of some B vitamins, such as vitamin B6, which makes haemoglobin and allows the body to turn carbs and protein into energy.


  • Great source of low GI (glycemic index) carbohydrates and protein1 https://www.mdpi.com/1424-8247/15/10/1225. Half a cup of cooked lentils provides a whopping 12g of protein – perfect for vegetarians and vegans.
  • Lentils are abundant in dietary fibre at 8g per 100g cooked.
  • They are also a fantastic source of iron. You can get 15% of your daily iron requirements from just half a cup of cooked lentils. 
  • Excellent source of folate which is important in red blood cell formation and for healthy cell growth and function.
  • Their phenolic compounds are effective inhibitors of enzymes which are involved in digestion. This also helps to control blood sugar levels. 
  • Studies on the biological effects of lentil polyphenols reveal that they may have substantial anti-oxidant properties.
  • Evidence indicates that eating lentils on a regular basis may significantly reduce the risk of cardiovascular diseases including type 2 diabetes2 http://www.mdpi.com/1422-0067/18/11/2390, 3(http://archinte.jamanetwork.com/article.aspx?doi=10.1001/2013.jamainternmed.70)





  • Chillies’ nutritional profile contains vitamin C, B, K and A. Chillies are also a copper and potassium source.
  • Chilies contain an alkaloid compound, capsaicin, that gives them a strong spicy, and pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic properties. 20https://www.ncbi.nlm.nih.gov/pmc/articles/.

Read more about the benefits of herbs and spices here.

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm.

Advice given is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always check with your GP for interactions with medications/health conditions before starting supplements.


Questions? Talk to a Nutritional Therapist on live chat!

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