My curried ‘get your greens’ veggie basmati rice bowl is unique. It’s my first adventure into Indian cooking. If you like curry, you will love this one…
I like finding recipes that are tasty and easy to prepare. I’m a guy and don’t like messin’ around too much. I like getting things done in the kitchen as fast as possible. How I eat is fairly basic stuff. I am not a picky eater.
But, I have found eating the way I do made me lose 50 pounds and kept me at my most healthy BMI level. My blood pressure is super good, and I don’t go to the doctor. So, obviously what I am doing works. It just might bring you similar results.
If you eat low-fat and avoid refined carbs, you shouldn’t get your spare tire back. I don’t use any oil when cooking nor do I drizzle it on my salads, although I do use tahini sauce as a salad dressing that has added seasoned rice vinegar. This might not be the most perfect diet on the planet, but I believe it’s high up there with the healthiest.
Curried ‘get your greens’ veggie basmati rice bowl ingredients-
- 1 cup green peas
- I cup of green beans
- Handful each of spinach and kale
- 1/2 cup of celery
- 1 cup of mushrooms
- 1 medium tomato chopped up or use a can of diced
- 1 medium diced yellow onion
- 1 tablespoon soy sauce
- 1 teaspoon of garlic (I don’t use cloves because it seems it takes its toll on the breath more than the powder does! Powdered is a stick of dynamite, but cloves go nuclear!)
- 1 teaspoon basil
- Bottle or can of Indian curry sauce (about 12 oz.)
- 1 can lite coconut milk (about 12 oz.)
- Use 3-4 cups cooked basmati rice
- Should serve about 4 people
This is how I do it…
Cook your rice and have it ready ahead of time. Sauté the onion, mushroom together for five minutes with your garlic powder and soy sauce added. Cook and stir once in a while for about 5-10 minutes. Mix in curry sauce of your choice. You don’t need to add black pepper, as this is a little spicy and on the hot side as it is.
Add your peas, green beans, kale, celery and spinach. Mix it all up, pour in your coconut milk put the cover simmering low for about 20 minutes until vegetables are as tender or firm as you like. And, if you like having extra sauce, you will love this recipe, because there is plenty of it. The sauce is ‘The bomb’!
National Center for Complementary and Integrative Health article: Background of Tumeric (major ingredient in curry powder)
‘Turmeric, a plant related to ginger, is grown throughout India, other parts of Asia, and Central America. Javanese turmeric (Curcuma xanthorrhiz) is a different plant and not discussed in this fact sheet.
Historically, turmeric has been used in Ayurvedic medicine, primarily in South Asia, for many conditions, including breathing problems, rheumatism, serious pain, and fatigue.
Today, turmeric is used as a dietary supplement for inflammation; arthritis; stomach, skin, liver, and gallbladder problems; cancer; and other conditions.
Turmeric is a common spice and a major ingredient in curry powder. Its primary active ingredients, curcuminoids, are yellow and used to color foods and cosmetics.
Turmeric’s underground stems (rhizomes) are dried and made into capsules, tablets, teas, or extracts. Turmeric powder is also made into a paste for skin conditions [1 nccih.nih.gov]’.
1 URL nccih.nih.gov/health/turmeric/ataglance.htm
Website Title National Center for Complementary and Integrative Health
Article Title Turmeric
Date Published December 16, 2016
Date Accessed May 03, 2018
Note- contact your doctor before you change your diet.