Recent research has given reason to healthfully indulge in that yummy warm yellow sauce known as curry – it can benefit your heart. One of the newest heart-friendly compounds, curcumin, an ingredient in the curry spice turmeric, has been found to lower the risk of heart failure and reduce heart enlargement.
The Peter Munk Cardiac Centre of the Toronto General Hospital performed tests on mice that were at higher risks for heart problems. The mice were given doses of curcumin, which resulted in prevention and reversal of enlarged hearts, restoration of heart function, and a reduction of scar formation.
Human trials are beginning shortly, but scientists believe that curcumin will produce the same results in humans as seen in mice. However, if you have heart problems, eating curcumin does not take the place of your physician-prescribed treatment.
Regardless, a good curry sauce is invaluable in the kitchen, especially when you want a savory meal in a short amount of time.
Basic Curry in a Hurry Sauce
Makes 2 quarts
Toss hot curry with steamed vegetables, brown rice or pasta or use it as a simmer sauce for chicken, beef, pork or seafood. This sauce can be made in advance and kept in the freezer for up to two months.
2 pounds onions, chopped
4 cloves garlic, minced
3 tablespoons minced ginger
1 (14.5 ounce) can diced tomatoes
1 tablespoon turmeric powder
2 tablespoons cumin
1 tablespoon garam masala
1 1/2 tablespoons curry powder
1 teaspoon red pepper flakes
Combine onions and garlic in a large saucepot. Cover with water and heat over high heat until it boils. Lower heat to medium-low, place lid on pot, and simmer for 45 minutes. Mix in ginger and simmer for an additional 5 minutes. Process the onion mixture in a food processor or blender until smooth. In another large saucepot, combine the tomatoes, turmeric, cumin, garam masala, curry and red pepper flakes. Heat over medium-high heat and let simmer. Mix in the onion puree and simmer 45 minutes.