I know, I know – something that’s not a butter-and-sugar-laden baked good makes an appearance on this blog. Believe it or not, we do eat something other than tarts and cakes around here. On a more serious note, this is my entry for Chris’s Cooking to Combat Cancer 2 event at Mele Cotte. (If any bloggers out there know how do get rid of that floating “do,” let me know – it’s driving me bonkers!) My goal with this recipe was to use ingredients that are readily accessible in most grocery stores. No garam masala? Just use all regular curry powder. No currants? Use raisins. You get the idea.
I lost both of my parents and other family members to cancer. It is a disease that I wouldn’t wish on the worst person in the world. The good news is that there is a lot that we can do to prevent it. The best way is to eat healthily.
Experts recommend that we get as many servings of fruits and vegetables every day as possible: I’ve seen articles that say to strive for five servings, and others that suggest eleven. This curry is a great start – it’s sweet, spicy, with a hint of heat. And not only are you getting the antioxidants in the herbs and spices, but the cauliflower, tomato, and garbanzos also contain ingredients that fight cancer, reduce inflammation, and/or reduce cholesterol. At Chez Chow, it’s a nice change from steamed veggies.
continue reading "Curried Cauliflower with Garbanzos, Tomatoes, and Basil"