A friend brought me a recipe for Caribbean curried squash soup that I am eager to try. The mix of flavors sounds delicious, and curry is high in antioxidants and natural anti-inflammatory compounds that are beneficial to bone. Curry dishes like these can be part of a plant-centered diet that lets you tap into the power of plant phenolic compounds that reduce inflammation, help alkalize and enhance tissue repair.
We’d love to have you post your favorite curry or high-antioxidant, anti-inflammatory recipe here on the Better Bones blog through Friday, May 10. If we like your recipe the best we will send you a free download of my new meditation audio. Curry and meditation — two of India’s treasures — a great combo indeed.
I’ll let you know how the curried squash soup turns out. In the meantime, here’s one of my favorite recipes:
Ingredients
2 cups red lentils
1 large onion, diced
1 Tbsp ghee
2 Tbsp curry paste
1 Tbsp curry powder
1 tsp turmeric
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 tsp white sugar
1 tsp minced garlic
1 tsp ginger root
1 (14.25 ounce) can tomato puree
Directions
1. Wash the lentils in cold water until the water runs clear.
2. Put the lentils in a pot with water to cover and simmer covered until lentils are tender.
3. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in ghee.
4. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. Mix well.
5. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
6. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
7. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve!
Lentils are a good source of protein, fiber and antioxidants. Tomato puree is high in lycopene, a great antioxidant shown to be capable of significantly reducing bone breakdown. The spices cumin, ginger, garlic, chili, onion and turmeric are chock full of antioxidants, flavonoids and other beneficial plant phenolic compounds.