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| 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:
- Heat about 1-2 tbsps of oil in a skillet. Add the curry powder and stir-fry the mix for a few seconds.
- Add in the potatoes, carrots, and cauliflower. Stir-fry the ingredients until all the vegetable are coated with the curry powder.
- Incorporate the coconut milk into the mix veggies. Add in turmeric, cumin powder, fish sauce, and sugar. Stir.
- 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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