Saturday lunch

I've got a wok of curry simmering away merrily in the kitchen. I'm making a healthy version today, using lots of Indian spices and tomato as a base instead of coconut milk. As usual, you'll find lots of potatoes, some chicken and lady's fingers inside the fiery pot.

Do you know that the key spices found in curries —cumin seeds, coriander seeds, ground turmeric, mustard seeds, and ground red chili offer lots of health benefits?

Turmeric could slow down the progression of Alzheimer’s disease. Cumin has been praised not only as an iron source, but also for its potential, like mustard seeds, to prevent cancer and aid in digestion. Coriander is known for its anti-inflammatory properties and possible connection to cholesterol reduction; it's also a good source of dietary fiber, iron, and magnesium. Chili has been associated with everything from pain relief, reduced congestion, and stomach ulcer prevention to weight loss and increased cardiovascular health.

Well, how about a curry lunch?