November 30, 2011 | 1 minute read

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.

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