I love a good healing meal. My go to for the healing herbs always tend to be the ones used predominantly in Indian cooking. They just always do the trick with the perfect balance of warming, cooling, expanding, contracting and I am sure I have just about lost you. The thing about traditional Indian cooking that makes it so healing is that it is all about balance in the use of herbs.
I have already shared with you the benefits of turmeric and it's healing potential on the immune system. I have talked about ginger and garlic too. This amazingly delicious Curried Vegetable recipes used one of my all time favourite herbs- yummy in the tummy cloves!
The smell of clove reminds most people of christmas. It reminds me of the cottage as we put out bowls of cloves to keep the mice away. The only thing that scares me more than mice is snakes. I can handle a bear or a hippo, but a mouse! Incontinence threatens. For this reason, I associate the smell of cloves with protection and rightfully so.
Cloves are a powerhouse of nutrition as an excellent source of manganese, vitamin C,vitamin K, fibre and magnesium. This nutrient denseness along with the potent phytochemicals also make cloves anti-fungal, anesthetic, aphrodisiac (hello?), anti-cancer, promote cardiovascular health and work to repel those little sceeters (read: mosquitoes). I knew I should have packed my Eau-De-Clove for St. Lucia.
Now let's get to the recipe.
Clove-afied Curried Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (Serves 4-6, depending on size)
- 1 onion, minced
- 2 sweet potatoes, sliced and diced
- 4 carrots, diced
- 1 zucchini, chopped
- 4 leaves of red cabbage, chopped
- 3 cups of kale, chopped
- 2 tomatoes chopped
- 6 whole cloves, ground fresh
- 1 Tbs coriander seeds, ground
- 1 Tbs cumin seeds, ground
- 2 Tbs turmeric
- 3 Tbs fresh ginger root, grated
- 3 cloves garlic, minced
- 2 tsp salt (or more to taste)
- 2 Tbs coconut oil
- 1/4 water (or more as needed)
Melt oil in a large pot on medium heat and add spices, garlic and ginger (not the salt). Sautee until aromatic but not burning.
Add onion and sautee for about 5 minutes.
Add other veggies (all but the kale), and a little water. Stir the veggies in with the spices and oil. Cover the pot and allow to cook on low for about ten minutes.
When the carrots and sweet potato are just about ready, toss in the kale and salt- stir and cover.
When the kale is glowing it’s beautiful green self, it is ready.
Serve on greens or rice.