Cancer-Killing Curry

According to the BBC, “an extract found in the bright yellow curry spice turmeric kills cancer cells.” Tests released by a team at the Cork Cancer Research Centre show turmeric can destroy gullet cancer cells in the lab within 24 hours. That’s no small deal. Now the question is, are you getting your fill?

Turmeric is a wonderful spice that shows up in a host of ethnic dishes. I use it mostly for curries but it does show up in other recipes. Make sure that your turmeric has not gone bad as can often unfortunately be the case for our lesser used spices.

Great Ways To Include Turmeric

1. Turmeric Seared Pears with Arugula, Goat Cheese, Goji Berries, and Pine Nuts

This recipe for seared pears from Akasha Richmond is a great way to show turmeric in a new light. Serve the pears atop a beautiful bed of arugula or leave the greens out and have as a dessert. Seared pears are especially great if you’re looking for something sweet that you won’t kick yourself for eating later.

2. Coconut Thai Rice Curry

The original recipe was not vegetarian, but I decided to leave the meat out. The dish just doesn’t need it. This dish also highlights the season by including loads of root vegetables that add a sense of warmth. The miso paste is so important to this recipe because it makes it come together like it would in a restaurant.

Ingredients:

  • 10 1/2 oz brown basmati rice
  • 1/4 cup organic coconut milk
  • 2 cups roasted root vegetables, cut into 1-inch cubes (sweet potatoes, rutabaga, beets, etc.)
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tbsp curry powder
  • 1/4 tsp turmeric powder
  • 3 tbsp soy sauce
  • 1 tbsp organic miso paste
  • 1 tsp cardamom

Instructions:

1. Cook the rice based on directions in the rice cooker.

2. After about 15 minutes, start cooking the rest of the meal. Warm up the coconut milk along with root vegetables, shallot, garlic, ginger, bay leaf, and cinnamon stick in a medium to large-size pot over medium heat for 3 to 5 minutes.

3. Add curry powder and turmeric and reduce the heat to a simmer. Cook 3 more minutes.

4. Add cooked rice along with soy sauce, miso, and cardamom and combine. Simmer for five more minutes. Remove the cinnamon stick and bay leaf and serve.

Recipe adapted from Epicurious.

Other recipes with Turmeric:

Curried Cauliflower Soup
Cupid’s Curry
Red Lentil Soup

By Sara Novak, Planet Green

589 comments

William C
William C23 days ago

Thanks.

SEND
W. C
W. C24 days ago

Thank you.

SEND
Nimue P.

Curry rocks :)

SEND
Jeanne Rogers
Jeanne R2 years ago

I'm aware of the benefits of curry but I've found it difficult to incorporate this spice into recipes that I can make on a regular basis. Instead, I've taken curry or turmeric supplements. I'd prefer, however, to use it in food.

SEND
Lin G.
Lin G.2 years ago

thanks

SEND
Carole R.
Carole R3 years ago

Thank you.

SEND
Val M.
Val M3 years ago

Thanks

SEND
Karen Martinez
Karen Martinez3 years ago

Sounds good. My husband, son and I love curry, but my daughter doesn't like it at all. Once she leaves for college, we can curry to our hearts' content! Thanks for the article.

SEND
Elena T.
Elena P3 years ago

Thank you :)

SEND
Monica May
Monica May4 years ago

currytonight!

SEND