Sunday, January 25, 2009

Vegetarian Curry

This recipe for Curry is a perfect way to use the spices we talked about in the last newsletter. My mom always makes fantastic curry dishes for us and inspired this recipe from The Fat Resistance Diet. The onion, garlic and spices blend together to make a rich and satisfying sauce. Our curry is unique because it does not use red pepper, which can be inflammatory. Instead, we use our own favorite anti-inflammatory spices such as turmeric and cumin. Beans are very high in antioxidants, and a favorite protein source of mine. Cauliflower and curry are a classic combination. Enjoy!


Vegetarian Curry Recipe

4 Cups Cauliflower Florets
1 Cup Kidney or Garbanzo Beans
1/2 Cup Peas
3 Cloves Garlic, Minced
1/2 Cup Onion, Chopped
2 Teaspoons Ginger, Minced
1/4 Cup Parsley, Chopped
1/2 Cup Crushed Tomatoes
1 Tablespoon Olive Oil
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1/2 Teaspoon Cardamom
1/4 Teaspoon Salt
Freshly Ground Black Pepper

To make the curry sauce, heat a large pot and coat with olive oil. Add onion, garlic and ginger and sauté for 5 minutes on medium. Turn heat off.
Add crushed tomatoes and 1 1/2 cups of water. Mix in turmeric, cumin, salt and black pepper. These spices give the sauce the distinctive curry color and flavor.

Put the cauliflower, beans and peas into the pot and coat with the curry sauce. Cover the pot and simmer for 7-8 minutes, or until cauliflower is fork tender. Plate vegetables, beans and sauce over rice. Serves two.

Nutrition per Serving
286 Calories
14 g Protein
44 g Carbohydrates
8 g Fat

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