Photo from Elisa's kitchen
Did you know that curries may offer health benefits? This week’s recipe, provided by a fond client, captures what I imagine to be the true essence of an Indian curry – particularly for those of us who are not from India. Before you wrinkle your nose up at the sound of curry (yes, that’s the yellow stuff), you should know that this entree has a pleasant flavor that won’t make your eye gush. This mild dish is traced with three powders to form a charming trio: paprika (the red stuff), tumeric (the orange/yellow stuff) and curry. Of course you can modify the quantity to suite your tastes, but don’t omit the tumeric…
Curcumin, not to be confused with cumin, is actually the yellow pigment in the spice turmeric. (Cumin is the seed of a small plant related to parsley.) Curcumin is the principal curcuminoid in turmeric. Curcuminoids are polyphenolic compounds, chemical substances found in plants with antioxidant-like effects such as tannins, lignins and flavonoids. Besides its use as a spice and pigment, India has used turmeric for medicinal purposes for centuries. Evidence suggests curcumin may have anti-inflammatory and anti-cancer activities, which has sparked curiosity in its ability to prevent and treat disease.
My point: we can use these spices to make interesting meals, while reaping the associated health benefits. Inflammation takes its toll on all of us in some fashion. Next time you reach for a pain killer, reflect upon your daily food intake. Are you eating 9 servings of fruits and two pounds of vegetables (1 raw, 1 cooked) daily? If not, start by making high nutrient meals a regular part of your day. A hearty serving of this dish provides the recommended one pound of cooked vegetables, so use it to nourish your body Indian style…
