Last updated on 31 December 2025 by Brisbane Livewell Clinic Editorial Team
Have you asked yourself, “Why do I feel so tired all the time”, Chronic Fatigue is often the answer.
Chronic fatigue is a long-lasting and overwhelming tiredness that doesn’t go away with rest and isn’t caused by another health condition. People with chronic fatigue often feel exhausted every day, find it hard to concentrate, and may experience symptoms like muscle aches, poor sleep, and brain fog. It can affect daily life and make it difficult to carry out normal tasks, even after sleeping well or reducing physical activity.
Combat chronic fatigue with our delicious curry. Other than a lack of sleep or busy lifestyle there can be other reasons you’re feeling this way. Some causes may potentially be easily addressed such as dietary changes or balancing hormones, other causes may stem from more chronic and debilitating conditions such as chronic fatigue.
Chronic fatigue can affect anyone at any age, however, is more common in women between their 40’s and 50’s. While this condition can stem from immune system issues, viral infections or hormonal imbalances there are definitely things you can do to help support and boost your energy levels.
Firstly ensure you are eating a healthy diet, with plenty of vegetables and foods that help fight inflammation. Try to avoid foods that cause inflammation such as sugar, fried foods and packaged and processed foods that contain preservatives. Another thing to consider is that you ensure sure you are drinking plenty of water throughout the day and limit your caffeine and alcohol intake.
Vegetable Curry
A simple and versatile vegetable curry that is perfect for an easy weeknight meatless meal.
- 2 Lg Carrots (peeled and sliced)
- 2 Cup Pumpkin (peeled and cubed (seeds discarded))
- 2 Cup Broccoli Florets
- 1 Red capsicum (seeded and diced)
- 1 Zucchini (chopped)
- 1 Red Onion (peeled and chopped)
- 1 1/2 Cup Canned chickpeas (drained and rinsed)
- 1 Tbsp olive oil
- 1 Tbsp Curry Powder
- 2 Tbsp Fresh Ginger (peeled and finely grated)
- 4 Garlic Cloves (minced)
- 1 tsp Cumin seeds
- 1 1/2 tsp Turmeric powder
- 1/3 Cup Vegetable Stock
- 2 Tbsp Lemon Juice (freshly squeezed)
To Serve
- Steamed rice
- Fresh coriander
- Lemon or lime wedges
- In a large steaming basket (with lid on) over boiling water, steam the carrots and pumpkin for 5 minutes.
- Add the broccoli florets, chopped capsicum, zucchini and red onion and steam for a further 5 minutes.
- Add the chickpeas, continue to steam for 3 – 5 minutes or until all vegetables are just tender-crisp.
- Meanwhile in a non-stick fry pan, heat the oil over medium heat and cook the curry powder, ginger, garlic, turmeric and cumin seeds, stirring often for 2 minutes.
- Add stock and lemon juice and simmer, uncovered for 2 minutes.
- Add in the vegetables and toss through with the curry sauce.
- Serve over hot rice and Sprinkle with some fresh coriander and a squeeze of fresh lemon or lime juice.
