Using Spices Fight Cancer
In my past blogs I have emphasized the importance of phytochemicals (which come from plant foods) in reducing risk for cancer. Spices are another great source of phytochemicals. All different types are beneficial: cinnamon, oregano, basil, curry, rosemary, ginger, etc.
Spices are plant foods and have concentrated levels of phytochemicals. That’s why you get a good benefit without having to use a large volume. For those of you that are not used to cooking with spices, this blog will focus on practical ways to use Curry.
According to the American Institute of Cancer Research, scientists believe that Turmeric (a component of curry) can potentially delay the growth of colon and prostate cancers, among other types of cancer. Turmeric gives curry its yellow tint and is a member of the ginger family, another spice often used in curries.
Of course, you get the most benefit from combining cancer-fighting ingredients. So when you make this dish, be sure to include a cruciferous vegetable (broccoli, cabbage, bok choy, turnip greens, collard greens, brussel sprouts, cauliflower). Combining them with curry will give you an extra advantage!
This recipe for Tuna Curry is actually one that I use frequently. We would eat it often when I was a kid. My mom says that the recipe came from my dad. I’ll have to say that I never actually saw him cook it! The version that I am giving you has my notes for altering it. I never make it the same way twice! It can be altered for vegetarian or vegan eaters or for people who don’t like fish. It is actually quite accommodating and good for all!
Anti-Cancer Spices: Cooking With Curry
- 4 T Canola Oil (I use as much as needed in the pan to sautée the vegetables.)
- 2/3 cup onion (chopped (I cut an onion, it may be more than 2/3 cup))
- 1 cup carrot (chopped (I use anything from carrots, to broccoli to asparagus, to cabbage, to spinach… whatever is around and maybe more than 1 cup).)
- 1 cup celery (chopped (or other chosen vegetable; I probably use more than 1 cup))
- 1 to 1.5 Tablespoons curry powder (depending on how much food is in the pan and how spicy it is.)
- 2 T flour
- 1 cup chicken broth (use veggie broth for vegetarian or vegan)
- 1.5 cups milk (use soy milk or water with corn starch mixed in for vegan)
- 2 cans tuna (I sometimes substitute with one or two packages of chopped tofu, or fresh white fish, or you could use canned chicken for the non-fish eaters.)
- Sautée oil and vegetables for 5 minutes or so on high (until they are brightly colored)
- Reduce heat to medium high and stir in curry powder; cook 1 minute
- Sprinkle flour over all and stir in.
- Add broth and milk
- Bring to boil
- Add tuna (or tofu, or fish, or chicken)
- Reduce heat and let simmer for 15 minutes or until vegetables are soft.
- Serve over Brown Rice or Quinoa (found at your local healthy grocery store).
There you go! Enjoy some curry this weekend and let me know how it goes. Thank you for your continued interest in my blog. Remember, if you have friends that are interested in getting the notifications when there are new posts, just send me their email.
Have a great weekend!
I see that you cook how I cook. No ingredients are set in stone nor are amounts! I love it. Freedom with substitutions is the funnest way to cook 🙂 I look forward to some curry this weekend!
*Note, if you want to make this more of an indian curry dish, include cauliflower, red bell pepper and garbanzo beans- and use coconut milk instead of regular milk.
Yes, I forgot to mention the legumes that you can add to it! Garbonzo beans are great (I’ve done them). I bet that navy and white beans would work too.
I see this recipe more as a procedure, but if you’re a first timer you probably want to follow the basics. Once you’ve done it the first time, then you can experiment the next time.
Thanks for the comment Jes:)
This is really yummy with condiments on the top too. Our favorites are chutney and chopped peanuts – or raisins and chopped peanuts.