For most of my life, I ate a pretty bland diet.
Sauces, spices, and condiments? No, thank you. I will have it “plain.”
“Plain” was safe, familiar, predictable.
My seasonings of choice were, “I Can’t Believe It’s Not Butter” spray, parmesan cheese, and black pepper…and maybe a pinch of oregano or basil every now and then. That was it.
As I’ve gotten more comfortable exploring new foods, I’ve been exposed to dozens of flavors and tastes that I never knew existed. Food used to be boring, but now it’s exciting and filled with variety!
One of the cuisines that I resisted eating until very recently was Indian food.
I did what I had done many times before and made up my mind that I didn’t like Indian food, even though I had never tried it. I made the assumption that all Indian food was spicy and the funky colors and strange-looking dishes were not appealing to me as a picky eater.
I had no idea what I was missing!
Though it likely started as a combination of ginger, turmeric and garlic, the origin of a signature Indian spice blend, curry, has been traced back thousands of years to the Indus Valley Civilization in modern-day India. Most likely rooted in the South Indian term for sauce (kari), British traders adopted the more familiar word curry to categorize these spice blends. It has evolved and been adopted by other cultures since then.
Curry spice blends vary widely, depending on which region they’re from and based on people’s personal tastes, but some of the most common ingredients include turmeric, ginger, fenugreek, coriander, and cinnamon. Other varieties include cayenne pepper, cumin, mustard seed, and cardamom.
Many of these spices are highly anti-inflammatory, and many health experts agree that inflammation is at the core of a lot of disease and our struggles to lose weight. In addition, curry is full of warming spices, so it’s perfect for this cold weather we’ve been having.
After learning which spices were actually in curry (and realizing that I liked all of them), I’ve been on a huge curry kick, adding it to recipes to completely change the way they taste. You can find curry powder in the spice aisle at your grocery store. Bill and I are absolutely loving it!
We used the red potatoes and onions we got from our weekly delivery of produce and made curry roasted potatoes and onions. This recipe is so simple and delicious, it will become a staple at our house.
Curry Roasted Potatoes & Onions
- 2 pounds red potatoes, diced
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
- 2 teaspoons curry powder
- 2 tablespoons coconut oil, melted
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 400° F.
- Combine all ingredients in a medium bowl; toss to coat. Let stand, tossing occasionally, for 15 minutes so flavors can be absorbed.
- Arrange vegetables in a single layer on a large rimmed baking sheet (I used parchment paper, so they wouldn’t stick).
- Toss every 15 minutes for even browning and to prevent burning.
- Bake potatoes and onions until golden brown, 30–35 minutes.
Want to change it up? Try subbing in sweet potatoes or cauliflower florets instead of red potatoes!