Curry is a staple spice in the Indian cuisine. It is a mixture of different spices This spice have many benefits. It contains tumeric which is the one who give its bright color. It provides anti-inflamatory and antioxidants to our body. Besides tumeric, it also has corriander, cumin, celery seeds, cayenne and coconut. It had been proove that curry fights cancer. Curry powder had also been related to the growth of nerve cells in the brain.
I served this dish with boiled kale and sautte scallops with onions.
Ingredients: yield: 4 people
For the rice: 1 cup rice 1tsp curry a pinch of salt a drizzle of coconut oil 1.5cups water
1 cup chopped kale
For the scallops: 1/2 onion 2cups baby scallops thyme
Procedure: For the rice: Add the water to a pot on high heat. Add the rice with the salt, curry and spices. Let it boil during 15mins on medium heat. Chek the rice and if the water has already been absorbed it supposed to be done. If it still raw, then add more water and let cook until ready.
For serving: Serve 3/4cup of rice, 1/4cup of kale and 1/2cup of scallops.
Nutritional facts: 2g fat 38g carbohydrates 24g protein