Thursday, March 3, 2011

Roasted Carrot Curry Stew



I love Curry and Tumeric (Curcuma longa).  These are some wonderful spices to incorporate into your meals.  Because of the beneficial phytochemicals in these spices, Curcumin in particular, not only will your taste buds be happy, your body will be healthier.  Tumeric fights those awful free radicals that ravage our bodies.  It protects the liver from toxic overload as well as aids in circulation.  It has antibiotic, anticancer and anti-inflammatory properties, which makes it great for those with arthritic conditions.  So, cook up a batch for your health and enjoy...  

http://www.turmericinfo.com/curcumin_arthritis.html



Roasted Carrot Curry Stew
1 Cup Lentils
1/4 Cup Canola or Olive Oil
2 1/2 Cups Chicken Broth
1/2 C Water
1-2 tsp. Tumeric
1-2 tsp. Curry
1-2 tsp. Garlic powder
1/2 -1 tsp. Louisiana Cajun Seasoning *optional (this does contain salt, so if you are on a low-salt diet adjust accordingly) or you may add salt in place of this seasoning.
2-4 tsp. Crushed Basil (dry)
1/2-3/4 Cup Coconut Milk
2 Cups cooked chicken or cooked ground turkey
8 Oven Roasted Carrots (see recipe below)

Directions:  Do this step first.
Carrots:
Peel and rinse 8-10 carrots.  Cut off ends.  Slice the carrot in half and then, going lengthwise, cut into quarter strips (the strips should be no more than 1/4 inch thick).  Put into large bowl.  Once all the carrots are finished, pour 1/8-1/4 Cup of canola or olive oil over the carrots and toss with your hands, making sure all sides are coated with the oil.
Place carrots onto a baking sheet, make sure they are spread evenly on the sheet (1 layer thick.  Do not stack on top of each other).
Bake the carrots in a 400 degree oven for 30-40 minutes, or until carrots start to have a roasted appearance and are tender.  Once cooled, carrots will crisp a bit.
Stew:
Rinse and sort lentils.  I usually put the lentils into a large pot and pour cool water over them a few times to release any foreign matter, drain and rinse twice.  Once rinsed, and drained.  Put lentils into a large pot. Add the chicken broth and water, meat, and all spices and seasonings into the pot.  Bring to a boil for 5 minutes.  Simmer for 30 minutes.  Add coconut milk and 1-2 Cups of roasted carrots from oven. Continue to simmer for an additional 15 minutes.  Serve!
*Lentils should be tender.  If not tender enough for your liking, simmer for an additional 10 minutes.

Note:  Because Tumeric does stimulate bile production it is not recommended for those with bile duct obstruction.