MSN has a post on the health advantages of spices, especially turmeric, a major ingredient in most Western curry mixes.
Read about it here. Researchers feel that 200 mg of curcumin (the active ingredient in turmeric) can help prevent the plaque build up in our brains that can lead to Alzheimer's disease.
Yet another reason to make a curry dish.
You can combine old school food tips (eat an apple a day) with new food findings (lap up the curry) by serving this curry dip (really more of a concept than a recipe since I make it different every time) with sliced apples (dipped in lemon juice to prevent browning and to add more Vitamin C if you'd like).
A Dip to Curry Favor or a Favorite Curry Dip
1 cup of nonfat yogurt and/or pureed silken tofu (a combination works well)
1 to 3 teaspoons of curry powder or curry paste, or to taste. (Amount depends on how spicy you want your dip and the strength of your curry powder or paste.)
3 tablespoons or to taste of very finely minced mango chutney or hot or mild lime pickle (you may even want to puree this to make sure all the bits are very tiny)
Combine all ingredients. You may want to add the spice and chuntey in a bit at a time until the mix is how you like it. Let stand at least an hour before serving so that the tastes mingle and the raw curry taste softens.
Can be made ahead and kept covered in the fridge. Be aware that the longer the dip stands the stronger the flavors will be.
Serve with apple slices and/or raw veggies, pieces of flatbread or other dipping instrument of your choice.
Photo Credit: Microsoft Office
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