Wednesday, April 18, 2012

Vegetable Curry


Vegetable Curry


I was in a mood for curry so I made some vegetable curry and served it with brown rice. The primary ingredient in curry powder and also an ingredient I added more of in my curry is turmeric. According to Ayurvedic medicine, a study of medicine that originated in India and focuses on longevity, turmeric has many great benefits. It strengthens digestion and has antibacterial, anti-flammatory, antioxidant, anti-tumor, and anti-amyloidal properties.  This powerful spice may also help improve memory. On addition, turmeric has valuable external use for cuts and burns because of its anti-flammatory property and its ability to stimulate tissue growth. I totally support the use of turmeric and curry in cooking. I should  definitely use it more often in my cooking. Hope you enjoy my curry recipe. Read more for recipe.


Ingredients:
2 potatoes, diced
1 carrot, diced
about 1 to 2 cups of cauliflower, chopped
2 tbsps of curry powder
1 can of coconut milk
1 tsp of tumeric
1 tsp of cumin powder
¼ tsp of sugar
1.5 tbsps of fish sauce
Vegetable oil

Instructions:
  1. Heat about 1-2 tbsps of oil in a skillet. Add the curry powder and stir-fry the mix for a few seconds.
  2. Add in the potatoes, carrots, and cauliflower. Stir-fry the ingredients until all the vegetable are coated with the curry powder.
  3. Incorporate the coconut milk into the mix veggies. Add in turmeric, cumin powder, fish sauce, and sugar. Stir.
  4. Cook on medium heat until the potatoes and carrots are tender. Occasionally, stir to prevent ingredients from stick to the pot.  You can put the lid on to reduce the cook time. eNjoY!!! 

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