Did you know? Turmeric, a key ingredient in curry, is known for anti-inflammatory and antioxidant powers that might enhance the body’s natural immune system.
Although it has acquired something of a hipster reputation, the first curry recipe was actually published in a British cookbook in 1747. Here’s a modern, delicate vegan version you can make for your Valentine:
4 cloves garlic, minced
1 tablespoon grated, fresh ginger
1 teaspoon fresh turmeric, grated (or ½ teaspoon ground turmeric)
1– 2 tablespoons olive oil
1 extra large tomato, finely diced, with juices
13.5 ounces coconut milk
1 tablespoon lime juice
1 teaspoon brown sugar
½ teaspoon salt, more to taste
¼ teaspoon cayenne, more to taste
fresh cracked pepper
Prepare the yummy sauce:
Sauté the garlic and ginger in olive oil over medium heat, until just golden, stirring often to prevent scorching. Add the turmeric and sauté one more minute.
Add the diced tomato and sauté until most of the juices evaporate, about 5-8 minutes. Stir in the coconut milk, lime, brown sugar, salt, cayenne and pepper. Add a pinch of salt to taste. Bring the curry to a simmer, then turn off heat until ready to serve over rice or vegetables.