The East Indian and Asian tradition of a daily use of curry, coriander, cumin, cinnamon, ginger, black pepper, cloves, cardamom, bay leaves and turmeric is one of the reasons these cultures remain active into old age with less age-related inflammation and brain dysfunction.  These spices with their pungent flavors are all powerful antioxidants! They’re natural and affordable anti-aging remedies you would do well to consume regularly. If you’re seeking an easy way to create meals that help kick inflammation right out of your life, this dish is a seasoning template for any vegetable or combinations of vegetables or for proteins such as chicken, fish, lamb or beef. In this simple preparation of curried carrots, you’ll find a quick compliment to any protein or complex carb entrée you may choose. You can even toss these flavorful curried carrots into a fresh baby green salad. This recipe may be introducing you to garam masala, a magic blend of spices that contains coriander, cumin, cinnamon, ginger, black pepper, cloves and bay leaf.

I like the interesting effect of cutting the carrots for this dish in gems that creates an attractive multi-faceted effect rather than just a dice or sliced round. This video from Saveur Magazine will show you the simple technique.  You can use it, not only for long root vegetables like carrots, but also for zucchini and asparagus.

Here’s your recipe. Enjoy the video!

6 medium carrots, peeled, ends trimmed
2 tablespoons cold pressed coconut oil
One to 2 tablespoons mild to hot curry, according to taste
One teaspoon minced fresh ginger or ½ teaspoon dried
One teaspoon cumin
½ teaspoon turmeric
½ teaspoon garam masala
½ cup canned coconut milk or water
½ cup chopped fresh cilantro
2 teaspoons lime juice
Pinches of Celtic Salt to taste (less than 1/2 teaspoon works for me)

Heat the coconut oil over medium heat in a stainless steel saucepan. Add the spices and cook just to allow the fragrances to release. Add the carrots and mix well. Stir in the coconut milk. Cover and cook for 15 minutes over medium low heat. Uncover, mix well and allow the carrots to continue cooking until any liquid is fully absorbed. Season with the lime juice. Remove the saucepan from the heat, stir in cilantro and mix well.

Serves 4-6.