An Indian Curry

This is such an easy curry to make and so satisfying. This particular recipe serves 2.

Ingredients:

  1. 1 tbsp. sesame oil
  2. 1/2 cup onion, chopped
  3. 1 large clove garlic
  4. 1 small jalapeno pepper, chopped
  5. 1 1/2 cups coconut milk
  6. 1/2 cup vegetable broth
  7. 2 carrots, chopped
  8. 1/2 cup broccoli, chopped
  9. 1 cup mushrooms, chopped
  10. 1 tsp curry powder
  11. 1/2 tsp. red pepper flakes

Directions:

In a large stockpot, heat sesame oil over medium heat and saute onion, garlic and jalapeno for 5 minutes or so. Next, add the coconut milk, vegetable broth, and  carrots. Bring to a boil. Reduce heat to a simmer and add broccoli, mushrooms, curry powder and red pepper flakes. Let cook for 10 minutes. Serve alone or over brown basmati rice.

Bon appetit!

an Indian curry

Tropical Carrot-Leek Soup

This soup is so yummy, I am keeping it on the list of reliable dishes. It’s casual enough for a week night but can be dressed up for a dinner party. It goes like this:

Ingredients:

  1. 2 cups vegetable broth
  2. 1-1 1/2 cups coconut milk
  3. 2 cups leeks, thinly sliced
  4. 1-2 tsp. fresh ginger root, peeled and minced 
  5. 1 clove garlic, minced
  6. 1 tbsp. Thai red curry paste
  7. 2 cups carrots, chopped into 1/2-inch rounds
  8. fresh herbs for garnish (I used cilantro, basil and chives)
  9. handful of raw cashews (optional)

Directions:

In a medium saucepan, bring broth, coconut milk, leeks, ginger, garlic and carrots to a boil. Cover and reduce heat to low. Let simmer for 20 minutes. Stir in Thai red curry paste and continue cooking for 5 minutes. Remove from heat and let cool slightly. Transfer in batches to a blender and blend until soup is smooth and creamy. Serve in your favorite bowls and garnish with fresh herbs and raw cashews.

tropical carrot-leek soup

More reasons to eat your carrots

Eat carrots for your digestive system: people who eat raw carrots at least once a week have half the risk of developing stomach cancer as those who rarely eat them.  Similarly, people with a high intake of carrots are 56 % less likely to get pancreatic cancer.  Carrots also protect against colo-rectal cancer.

 Eat carrots for your respiratory tract: many studies show that eating carrots regularly confers significant protection against cancers of the lung, pharynx, larynx, and mouth. 

Eat carrots for the female reproductive system: studies show that high carrot consumption protects against breast cancer; in one, it was found that eating carrots just twice a week halved a woman’s risk of breast cancer, compared to women who never eat them.  Other research links carrots with a reduced likelihood of ovarian cancer. 

 Eat carrots for your skin: Italian researchers have discovered that a diet which includes plenty of carrots (along with cruciferous and leafy green vegetables) halves the risk of melanoma.  This result builds on Australian research, which found a correlation between eating carrots and a reduction in developing skin cancer.

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