“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”
- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”
Stop Over Eating For Good
Indian Vegetarian Cooking From An American Kitchen
The Blueprint For Success
“An incredible collection of
well-seasoned, flavorful,and healthy recipes. It will truly spice up your life!”
Celebrity Chef & Top Rated Restauranteur
Photo by KERRI McCAFFETY
In this delicate yellow curry, a fragrant spice mix imparts a sweet and spicy taste. Fresh, large shrimp are ideal for this dish.
Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 4
2 Tbsp. unsalted butter
35 large shrimp, peeled, cleaned, deveined, and seasoned with salt and pepper
1 c. coconut milk
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. brown sugar
1/2 tsp. ground turmeric
1/4 tsp. red chili powder
salt to taste
1/4 c. diced cherry tomatoes
1/4 c. pineapple chunks (optional)
What’s good for you:
v Shrimp is an excellent source of selenium, which is believed to help with cancer protection. Shrimp is an unusually low-fat, low-calorie protein; it is also a very good source of vitamins D and B12. Though it has a high cholesterol content, it raises good cholesterol (HDL) levels more than the bad cholesterol (LDL) levels.
v Coconut milk contains oils that have been found to be very powerful antibacterial, antiviral, and antifungal agents. The milk contains no cholesterol, and is low in sodium and high in manganese. Most importantly, research shows that the saturated fat content is made up of medium-chain fatty acids, which means they do not have a negative effect on cholesterol and help to protect against heart disease.
v Coriander aids in digestion, has anti-inflammatory properties, and contains phytonutrients that are protective against cancer; it is a good source of iron, magnesium, and manganese.
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