Curry in a Hurry

Love it or hate it, more and more health benefits are coming to light about this golden powder. As a staple ingredient in South Asian cuisine, it quickly gained popularity once it was introduced in the western world.

Today, there is compelling evidence to suggest that Curry is why the rate of Alzheimer’s in India is so low. Tumeric, a common spice used in curry, is thought of as the most valuable part because of the compound called curcumin found within it. It is believed that curcumin decreases the deposition of plaque in the brain which is part of the pathogenic process by which Alzheimer’s results in cognitive decline.
 
If that wasn’t enough, curry’s anti-inflammatory properties have been shown to be comparable to the effects of ibuprofen in decreasing joint inflammation and deterioration.  And most recently, studies are investigating its positive role in bone regeneration.

Curious for a taste? Here is a quick and easy recipe to help you reap these benefits and many more:

Serves 4-6
1 Tbsp Olive Oil
1 Onion Chopped
2 Cloves Crushed Garlic
2 ½ Tbsp Curry Powder
2 Tbsp Tomato Paste
6 plum tomatoes diced (a food processor works great
for this)
1 (10 ounce) Package Frozen Mixed Vegetables
1 ½ Cups vegetable broth (preferably homemade or 
low sodium if store bought)
2 Tbsp Fresh Cilantro
Salt and Pepper to Taste

Directions
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, mixed vegetables, broth, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

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