Healing Tomato Curry
Tomato curry is one of the most delicious and nutritionally powerful healing dishes around. Start with homegrown tomatoes, just-dug onions, coriander leaves, garlic and red chili pepper..
Peel, seed and chop just-picked tomatoes and set aside.
Turmeric (Curcuma longa)
Cook jasmine rice in bone broth, vegetable stock or filtered water with a spoonful of turmeric and another of black pepper. The piperine in the pepper increases the bioavailability of the anti-inflammatory, antioxidant, and anti-cancer properties of the turmeric.
Toast whole cardamom, cinnamon, cumin, fenugreek, mustard and coriander seeds in a dry skillet until fragrant, about 5-10 minutes.
Add 1 tablespoon of raw, organic coconut oil to the pan and sauté the chopped garlic, slivered raw almonds, raisins, chopped curry leaves and chili pepper until soft, about 5 minutes.
Add reserved tomatoes, ginger, slivered onions and chopped coriander leaves and heat through, about 5 minutes.
Spoon tomato mixture over rice and garnish with yoghurt sprinkled with curry powder.
Heirloom Tomato Basil Sauce « Edible Aria said,
June 28, 2009 at 7:03 pm
[...] June 26, 2009 at 11:30 am (Fruits, Vegetables, Plants) (balsamic, basil, heirloom tomatoes, oregano, tomato sauce) You might also like this post [...]
Millie said,
June 28, 2009 at 8:43 pm
Looks great. I love curry but sometimes it can be too heavy. This looks very light and fresh.
Ren said,
June 29, 2009 at 8:57 pm
I know what you mean, it can be heavy sometimes with all that coconut cream & stuff. This particular dish is really light and fresh, and the coconut oil gives it that delicious mouth-feel.
Thanks, Millie!
Erica @realfood2health said,
June 28, 2009 at 11:55 pm
Some questions for clarification (I love the picture by the way!):
What are curry leaves?
Did you mean to say coconut oil and not just coconut? It’s the only oil I really use nowadays for cooking.
I love the power of black pepper! One article I read also mentioned the same for cayenne pepper, but I know piperine is highest in black.
When I try this, I think I will add some grassfed beef too! Thanks!
Ren said,
June 29, 2009 at 12:34 am
Curry leaves, also known as sweet neem leaves, come from the Karivepallai (curry tree) in India, where they are used for their flavor as well as as an herb in Ayurvedic medicine. The fresh leaves are sometimes available in cities with Indian markets (MGM Indian Foods when in Austin), and are readily available in dried form.
Yes, raw, organic coconut /oil/. Good catch!
You’re right- beef, chicken or lamb would be a great addition for us omnivores.
Thanks, Erica!
FoodRenegade said,
June 29, 2009 at 8:42 pm
Lovely! I didn’t know that about tumeric & pepper. I’m not a fan of black pepper except in a few dishes. Do you think it would work with ground red or white peppers?
Thanks!
~KristenM
(AKA FoodRenegade)
Ren said,
June 29, 2009 at 8:55 pm
Yes, bioavailability is increased by as much as 2000% according to “Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers“. Planta Med. 64 (4): 353–6. doi:10.1055/s-2006-957450. PMID 9619120.
Piperine is also abundant in long pepper (piper longum) and as a supplement called Bioperine, but not in red or white peppers afaik.
Thanks!
elfimka said,
June 29, 2009 at 11:51 pm
We had this for dinner tonight and it was sooooo yummy! Thank you!!!
Ren said,
June 29, 2009 at 11:59 pm
Its comments like yours that make everything worthwhile – I’m so glad you liked it!
Healing Tomato Curry « Edible Aria said,
June 30, 2009 at 11:48 am
[...] June 28, 2009 at 11:46 am (Uncategorized) Oops. That article moved here [...]
Lisa said,
July 2, 2009 at 10:01 am
This looks quite lovely but there aren’t amounts. I’m not a good enough cook to know how much to add without ruining a lovely dish.
Ren said,
July 2, 2009 at 11:43 am
This is a very free-form dish, so please feel free to add or subtract according to your own taste!
For 2 servings, I used about:
4 medium tomatoes
3 cloves garlic
1 small jalapeño
3 small onions
1/2 bunch cilantro
6-8 cardamom pods
1/2 teaspoon each whole fenugreek, coriander, mustard and cumin seeds
1/2 stick Ceylon cinnamon
1 tablespoon chopped curry leaves
1/2 teaspoon chili pepper
Thanks, Lisa!
Liver for dinner « Green sand and pita birds said,
July 27, 2009 at 11:14 pm
[...] nourishing meals. And the flavor array! WOW! Do you know what my children’s favorite dish is? Healing tomato curry! That’s right! (and not some nasty processed chicken nuggets). Tonight, for example, my whole [...]