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November 30, 2011 | 1 minute read

Indian Spices Revive Turkey

If you’re looking for a wonderful way to use leftover turkey, this week’s Health-e-Recipe for Turkey Curry over Brown Rice is a savory, health-protecting solution.

Indian spices like ginger, chili powder, cumin, tumeric and coriander seed all contain phytochemicals that help preserve good health by reducing inflammation, which is linked to higher cancer risk. Onions and garlic also pack anti-cancer power, while the beta-carotene in the potatoes and squash provides antioxidant action protecting your cells.

Brown rice has more fiber — 3.5 grams per cup — than white long-grain rice at about half a gram per cup, making it a cancer-fighting food. It takes a little longer to cook (45 minutes versus 30 for white), so get your rice cooking before you begin preparing the curry.

You’ll find more delicious healthful recipes at the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

 

3 comments on “Indian Spices Revive Turkey

  1. Savorique on

    And there was also this August scientific article unveiling that Indian spices help to combat fat.
    I do love spices on chicken, turkey or pork which are meat with little taste.

    Reply

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