04 Mar 31 Days of Global Flavors for National Nutrition Month: Day 4
It’s Day 4 of National Nutrition Month. Today’s global flavor comes from Courtney Kiang.
Curry Powder
Curry powder is the first to come to mind for its distinct flavor and a boldness found in dishes ranging from traditional south Asian plates to a homemade veggie burger.
Because curry powder is a blend of different spices and can be found in varying levels of heat or blend, curry powder is a versatile spice in the kitchen. I find homemade dishes that utilize a curry powder tend to need less salt and the acid typically included enhances the flavors. A curry salad dressing sparks interest and mindfulness making salads of leafy greens and leftover veggies enjoyable to eat and easy to savor. My husband and I are vegetarians, and we love that plenty of recipes that incorporate curry powder are vegetarian or can easily be converted without losing flavor.
Tofu Vegetable Korma (recipe courtesy of The Anschutz Health and Wellness Center) is blended curry powder, garam masala, canned tomatoes, garlic, carrots, and onions to create the korma base, added veggies like cooked broccoli give color, coconut milk thickens, and tofu provides the protein and texture make a well-balanced, flavor-filled dish. I serve it with brown rice and it continues to be a household favorite, even among my 1- and 3-year old boys.
While often thought to be a traditional Indian ingredient, curry powder was invented by the British to emulate Indian food. Indian “curry” refers to the dish and not the spice; garam masala is the spice most commonly used in authentic Indian curry. Curry powder’s main ingredient is turmeric and depending on the blend can include fenugreek, cumin, coriander, ginger, cinnamon, garlic, cloves, mustard seed, black pepper or fennel seed.
—Courtney Kiang, RDN, Campus and Community Registered Dietitian
No Comments