Nourish The Evening

There's a reason these dishes feel so comforting. “As the days shorten, our bodies naturally begin craving warmer, more comforting foods,” says nutritionist and founder of The Well Edit Eleanor Hoath. “Some of that is physiological, but a lot of it is comfort we've learned over time. These are the foods we associate with being looked after, so reaching for them becomes a form of nervous system regulation dressed up as nostalgia.” 

Of course, it's not just what's on the plate that matters. “Cooking slowly is parasympathetic in itself,” says Hoath. “It's repetitive, sensory, usually screen-free, and it gives your body time to anticipate the meal before you've even taken a bite.” 

Whether you're cooking for family, friends or simply yourself, autumn is a gentle reminder that dinner doesn't always have to be rushed. Sometimes the act of preparing it is part of the wind-down, too… 

—------------ Jessica Shand’s Cosy Autumn Recipes To Add To Your Rotation —-------- 

Creamy Coconut Chickpea Curry 

Perfect, cozy nourishment to enjoy when your body is asking for warming, fibre-rich food to re-energize you, satisfy your senses and feed you back to feeling you again. Make a big batch of this curry and save the leftovers for lunch the next day. 

Makes 2 hearty and 2 mini bowls; or 4 hearty bowls, when served with grains 

• 1 tbsp extra-virgin olive oil,
• coconut oil or ghee
• 1 red onion, chopped
• 7½cm piece of fresh ginger, grated
• 5 garlic cloves, grated
• 2 tbsp medium curry powder
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1 tsp cumin seeds
• 1 tsp mild chilli powder
• Pinch of cayenne pepper
• Big twist of black pepper
• 2 × 400ml tins coconut milk
• 1 vegetable stock cube
• 2 tbsp maple syrup
• 3 tbsp peanut butter
• 2 × 400g tins chickpeas, drained and rinsed
• 400g tin black beans, drained and rinsed
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 200-300g spinach
• Big handful of fresh coriander (approximately 30g) 

1. Heat the extra-virgin olive oil or ghee in a big pot over a medium heat before adding the onion, ginger and garlic. Sauté for a few minutes until soft.
2. Now add all the ground spices and seasoning, pour in the coconut milk and crumble in the vegetable stock cube before adding the maple syrup and peanut butter.
3. Stir in the chickpeas and black beans, then add the cinnamon stick and leave to simmer over a low heat for approximately 30 minutes.
4. Remove the cinnamon stick, add the spinach and coriander and give it a good stir. Let your curry simmer for a final 5 minutes before serving on its own or with brown rice. 

Recipes by Jessica Shand (@jess_shand_), a Registered Naturopathic Nutritionist and Author of The Hormone Balance Handbook. Photography: Lizzie Mayson for The Hormone Balance Handbook, HarperCollins.