Yellow curry powder contains turmeric, cumin and ginger which help protect your skin from AGE-related damage.
Cumin seeds, often used in the form of ground cumin, add a delicious mild flavour to curries. Cumin has been touted as an ‘anti-diabetic spice’ and it’s almost as potent as cinnamon when it comes to lowering blood sugar levels. Cumin is also capable of reducing oxidative stress and inhibiting AGE formation and cross-linking of proteins making it a wonderful addition to any anti-ageing diet.
Ginger, often used as fresh ginger root or ground ginger, is another common curry spice that inhibits glycation, and has an anti-inflammatory effect on the skin. Ginger also boosts levels of important anti-ageing enzymes glutathione (GSH) and superoxide dismutase (SOD), which play a role in longevity and younger skin.
Clove tea is beneficial for eliminating intestinal worms, candida albicans and other parasites — but be warned, a high dose of clove can cause a temporary bowel flushing effect which helps with the elimination process. Cloves are best used in curries in the form of garam masala, a popular spice mix made from ground cloves, cinnamon, cumin, black pepper and cardamom. And cloves are often in chai tea — favour the leaf or tea bag varieties (not powdered chai, which is rich in sugar and powdered dairy milk).
SERVES 2: PREPARATION TIME 10 MINUTES, COOKING TIME 15 MINUTES
This tasty vegetarian curry is rich in cancer-protective flavonoids, enhanced by the
addition of black pepper. The curry spices, cauliflower and ginger enhance phase II
liver detoxification (elimination of chemicals and hormones), boost immunity
and promote acid–alkaline balance in the body. The eggplant is rich in collagen-
- 3 teaspoons mild yellow curry powder
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground cinnamon
- 2 cloves garlic, minced
- 21⁄2 cups organic vegetable stock or Anti-ageing Broth (this recipe is in the book, Younger Skin in 28 Days by Karen Fischer)
- 1 cup finely diced eggplant (aubergine)
- 11⁄2 teaspoons freshly grated ginger
- 11⁄2 cups chopped cauliflower
- 1⁄2 cup coconut milk
- 1⁄2 cup basmati rice
- 1 cup loosely packed coriander (cilantro) leaves, chopped
- ground black pepper
- Heat a large saucepan over low heat and sauté the curry powder, garam masala, cinnamon and garlic for less than 1 minute.
- Add the stock or broth and bring to the boil.
- Add the eggplant, ginger, cauliflower and coconut milk, then reduce heat to a simmer for 15 minutes, stirring occasionally.
- In another saucepan, bring plenty of water to the boil and cook the rice according
- to packet instructions (approx. 10 minutes). Drain.
- Mix coriander into the curry.
- Serve the curry on a bed of rice.
- Add pepper and garnish with extra coriander.
Extra tip: Add red cabbage for an extra skin boost!