But as a doctor I tend to be self conscious of what I eat. Even if I am not a nutritionist, I have an idea of the food that will fill me with nutrients, and the food that will actually do more harm than good. So I try to practice what I preach, Eat food that gives you nutrients, and enjoy doing it. (I am AGAINST counting calories, I never have been able to do so.)
This is one of my favourite recipes for vegetables, carrots with curry. They are easy to make, filled with good nutrients and tasty.
- 4-5 medium sized carrots. (washed and disinfected)
- 1 tablespoon coconut oil
- 2 teaspoons curry powder (I tend to use more, because I like them really spicy, so go with what you like.)
- 1/4 cup chopped cilantro (Fresh)
- 1/4 cup chopped green onion. (I use a little bit less, this is as well to taste)
- Chop the carrots in thick slices diagonally. If you prefer to have more pieces you can cut them horizontally.
- In a wide pan, put the coconut oil to heat in a medium flame. Allow it to be completely hot.
- Add the chopped onions, and move them on the pan until they are transparent. (In Spanish we say until they are “acitronadas”)
- Add the chopped cilantro, and move them around the pan. Don’t let either the onion or the cilantro to be burned.
- Add the carrots, making sure all of them are covered in the surface of the pan. Sometimes I add them in different parts, depending on the amount that I have, so I can make sure that all of them are going to get crisp.
- Add the curry throughout all the carrots. Make sure you cover them all. Stir them a bit.
- Cover the pan, and let the carrots to cook for a few minutes. Uncover them and stir them until they acquire a golden color.
- If you want, you can add a little bit more curry.
- Serve them, and enjoy!
Lots of Love