The American palate has become more adventurous, so spicy curries are no longer outside the culinary mainstream.
Many home cooks and restaurant diners may be surprised to learn that curry powder—a blend of spices like turmeric, ginger and hot peppers—may help prevent cancer:
- Turmeric may delay the growth of colon and prostate cancer.
- Ginger contains gingerol, a phytochemical that has killed ovarian cancer cells in some studies.
- Capsaicin, a compound in hot peppers, may shrink pancreatic tumors.
Today’s recipe pairs the health benefits of cauliflower and curry. Prep time is 20 minutes, and all of the ingredients should be available at your local natural and organic food store.
Makes 4 servings
1 tablespoon canola oil
3/4 cup chopped onion
3/4 cup frozen green peas
1 head of cauliflower, chopped and steamed
1 tablespoon curry powder
2 teaspoons cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
- Heat canola oil in large skillet. Add onion and sauté for one minute.
- Add remaining ingredients. Stir until vegetables are coated with the spices.
- Cook on medium heat for 10 minutes, stirring often.
Editor’s note: Be sure to check out Friday’s recipe for Cauliflower with Mustard and Minced Dill.
A Flurry of Curry
- Thai Roasted Squash Soup
- Indian Chickpea Dip
- Spiced Lemon Rice
- Cashew Turkey Croissants
- Madras Curry Dip for Fish/Seafood
- Curry-Ginger Oil
- Kootu Curry
- Creamy Curried Soup with Wilted Spinach
- Pumpkin Curry Soup
- Curried Sweet Potato
- Organic Wine Pairings: Mexican, Indian & Japanese Food
Recipe courtesy of the CDC