Curry in a Hurry...

I grew up eating West Indian Curry from the Caribbean. My mom would make curry goat or chicken once a month and there was nothing else like it. West Indian Curry is slightly different than its Eastern cousin with the addition of all-spice, it has a slightly more earthy flavour.


I've been making Indian curry dishes for years now. You know, you start with onions, add in the curry powder, tomatoes, some garlic, meat and veggies, maybe some coconut milk and there you go.


But when you go to an Indian restaurant, your palate is completely blown and you know that what you're cooking at home is not curry.


So it has taken me YEARS to get a curry recipe down that I think is restaurant worthy.


1 tsp mustard seeds

2 tsp curry powder

1 tsp turmeric

1 tsp garam masala

1/2 tsp cinnamon

1/2 tsp kosher salt

1/2 tsp coriander

1/2 tsp black pepper

1/8 tsp cardamom


Many recipes say to cook the mustard seeds until they pop, but with this one, I didn't really notice a difference. I know it's a lot of spices, but when you start to expand your spice cupboard, you expand your horizons, trust me.


So what to do with this? Cause you won't just throw it in the pot and you're done. 😂


Here's a quick recipe for you!


1 onion, diced

2 cloves of garlic, minced

1 tbsp of grated ginger

1 can of chickpeas, drained and rinsed

2 cups of your favourite vegetables, (mushrooms, peppers, eggplant, zucchini, cauliflower, broccoli) all of those work well here

1 can of coconut milk

1 bunch of spinach, chopped

cilantro

salt and pepper


  1. In large pot, over medium heat, sauté the onions until soft. Add in the ginger and garlic.

  2. Add in the spice mix and mix until fragrant.

  3. Add in the chickpeas and vegetables, omitting the spinach. Coat with the spice mix.

  4. Add in the coconut milk, (or you can sub any other milk or use water)

  5. Stir together and bring to a light boil. Simmer for 10 minutes then add in the spinach.

  6. Salt and pepper to your tasting

I like to have this over a bed of basmati rice, but you can enjoy it over quinoa, chopped greens or even by itself. You can sub out the chickpeas and put in some fish at the end for cooking...it's so tasty and a great way to get in some fish, (cause we all need more fish).




A mention about pepper.
You may have heard that you need to take black pepper with turmeric. Is this really true? This is based on ONE study done in 1998 where they gave 20mg of piperine, or black pepper, with a dose of 2 g of turmeric and saw an increase of absorption by 2000%1!!

So what does this mean?

When enjoying turmeric in food, always pair with some black pepper. (But come on, who really doesn't cook with black pepper?) It will help with the absorption of the healthy properties of the great rhizome.


Don't know what turmeric is or does? 🤯



When you are cooking with this ingredient it is known as TURMERIC ➡ black pepper

When you are looking for a supplement it is known as CURCUMIN ➡ no black pepper


Many supplement companies have their own way to increase absorbability that does not need the addition of black pepper. Look on the ingredient list to see if it says "turmeric" or "curcumin" and that will tell you the difference of what you really need.


Do you have supplement questions? Reply to this email and let me know!


Until the next time,

OXO, Corrine

















Citations

1. Shoba G;Joy D;Joseph T;Majeed M;Rajendran R;Srinivas PS; (n.d.). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta medica. https://pubmed.ncbi.nlm.nih.gov/9619120/.

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