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 Good Nutrition – Curry
A recent Thursday group with a theme of curries was enjoyed by everyone. Linda Marais, nutritionist, focussed on the benefits of a good curry. Linda explained the beneficial qualities of the ingredients used in curries. These include turmeric – which possesses anti-oxidant, anti-inflammatory, anti-bacterial, and possibly anti-cancer properties. A curry can consist of many ingredients to suit individual tastes including vegetables, meat and shellfish, but has no requirement for adding dairy products, as it is usual to use coconut milk.
After learning about the qualities of a good curry, the group enjoyed tasting curry made by members of the group. Colin made chicken korma, along with rice which included vegetables and chicken. Gill made a prawn curry. Whilst Eddie made 2 forms of vegetable curries, one of which was tomato based. All the usual accompaniments, including poppadums and mango chutney were served with the curries.
The group agreed the curries were extremely enjoyable. Recipes for all of the curries made by members of the group are available at the centre.
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