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GOODNESS
Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Mustard seed: Mustard is the seed of a type of brassica, making it a cousin to broccoli and cabbage. As such it loaded with powerful cancer fighters. We're not talking about the yellow American stuff that you find in ballparks (not always top quality), but the hearty seeds in your spice rack or what you might find in a quality condiment. The quality seeds are good for both your liver and your circulation.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Coconut-Vegetable Curry

serves
prep time: 10
cook time: 46

ingredients

  • Vegetables:
  • 12 pearl onions, blanched 1 minute, peeled
  • 10 fresh okra pods
  • 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
  • 2 large carrots (about 1 1/4 cups), peeled, cut on diagonal into 0.25 inch-thick ovals
  • 1 1/2 pounds tomatoes, cored, cubed
  • Sauce:
  • 1 pound white onions, chopped
  • 1 tablespoon minced peeled ginger
  • 1 large garlic clove, chopped
  • 2 1/2 teaspoons chopped fresh or frozen curry leaves (about 16 leaves)
  • 1 1/2 teaspoons black mustard seed
  • 1 teaspoon turmeric
  • 1/2 teaspoon fenugreek seed
  • 1/2 teaspoon cayenne
  • 2 teaspoons coarse kosher salt 3 1/2 cups canned unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • Basmati rice or Savory Semolina

directions

vegetables:

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions, sauté, until golden, about 2 minutes. Reduce heat to low and sauté, until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra, sauté, until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants, sprinkle with salt and pepper. Sauté, eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté, until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend, add to vegetable mixture in bowl. Reserve skillet for sauce.

sauce:

Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté, until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic, sauté, 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne, sauté, 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.

Transfer curry to bowl. Serve over basmati rice or Savory Semolina.