Recipe: Pineapple Curry
Herbs and spices add flavor to food without adding calories, fat, salt or sugar. The words herbs and spices may often be used interchangeably, but they refer to different parts of the plant. Herbs come from the leaves of the plant and are typically used fresh. Seeds are the bark, bud, roots, seeds or stems of the plant and can be used fresh or dried.
Herbs and spices consumed in everyday quantities are typically safe. They may interact with certain medications, so check with your doctor if you have any questions.
Many spices are now being studied to learn more about their health benefits. Many herbs and spices are antioxidants. Antioxidants fight free radicals that damage cells. Herbs and spices may decrease signs of aging, help lower blood pressure, manage blood sugar, reduce inflammation, and promote digestion.
We recently asked our Facebook followers which of three recipes they'd like to try.
Pineapple curry was the fan favorite. This easy recipe can be made gluten-free using gluten-free soy sauce or vegetarian for those wanting a meatless meal or who are on a plant-based diet.
- 1 cup brown rice
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 carrots, diced
- 1/2 red pepper, chopped
- 1/2 cup frozen peas
- 1/2 cup cashews
- 1 tablespoon soy sauce (use gluten-free soy sauce for celiac diets)
- 1 tablespoon curry powder
- 1 cup pineapple, chopped
- 2 green onions, cut into rings
- Cook rice according to directions. Warm up peas.
- In a large pan, heat oil and sauté onion for 3 minutes. Add garlic, pepper, and carrots and cook for 3 minutes.
- Stir in rice and add curry powder and soy sauce. Add pineapple, peas, green onion, and cashews.
- Serve with chicken, shrimp or tofu for a complete meal.
By Taylor Bartosiewicz
Dietitic Intern, Franciscan Health Indianapolis