'A spice used in curry dishes helps to prevent infection and now scientists think they've got a lead on how.
Curcumin is a compound found in turmeric, a flavourful, orange and yellow spice that is a key ingredient in South Asian and Middle Eastern cuisine. The spice has also been used in India's traditional Ayurvedic remedies for 2,500 years.
Now American and Danish scientists have found curcumin increases levels of a protein called CAMP that helps the immune system to fight off bacteria, viruses and fungi the first time they try to attack.'
'This curry mix is actually a combination of recipes from Mark Bittman’s ‘How to Cook Everything Vegetarian,’ which is an excellent resource on the basics of vegetarian cooking. Basically, I took the recipe for ‘hot curry mix’ and added a few ingredients from the ‘fragrant curry mix,’ because I love what the warm spices add to this. I also added a bit more cumin, because it seemed like a good idea.
I know it seems like you have to buy a lot of random spices to make this happen, but it will be worth it.'
Try these healthy and delicious tumeric based recipes.
Mixed vegetable curry
By Madhur Jaffrey
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 50g/2oz/½ cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1¼tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yoghurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander
Method
1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.
