If you workout regularly then you know that sometimes it can get a little more intense than planned, resulting in aching muscles. At least that's how it turns out for me sometimes, I decide to workout a little more than usual and my muscles protest the next day. I usually ignore it and make sure not to push too much the next few times I workout. I have never thought of using or including particular foods in my diet as a way to soothe sore muscles, frankly I was quite surprised to learn that there are some foods that can actually help in soothing sore muscles.
Curious about which foods help? According to an article I came across recently, the foods that are supposed to help are blueberry, tart cherries, pomegranates and ginger. Blueberries, cherries and pomegranates contain a lot of antioxidants that may help in warding off muscle fatigue. In case of ginger, it contains a lot of inflammation fighting compounds such as gingerols that may soothe sore muscles. Cool, huh? I am going to keep this in mind for the next time I have sore muscles from too much workout :-)
Moving on to the Thai eggplant curry.....it was just something I came up with for a quick dinner one day. I used a combination of some Indian eggplants and bell pepper along with red curry paste and served it up on a bed of plain steamed rice. The picture was taken in a hurry and doesn't do this curry any justice, but trust me the curry was way more delicious than it looks in the picture :-) I also loved how quick it was to put this curry together, the entire dinner got ready in something like just thirty or so minutes . So if you are looking for a quick curry and you like eggplant, maybe this curry is something you would enjoy :-)
Click here for a printable view of this recipe
Ingredients and Method to make Thai Eggplant Curry
1 large red onion cut into 1/4 inch pieces
1 large green bell pepper (capsicum/ koda molagai) deseeded and cut into 1/4 inch pieces
12 to 13 medium sized Indian eggplants cut into 1/2 inch cubes
2 tbsp oil (preferably coconut oil)
1 inch piece of ginger minced
4 tsp red curry paste (or to taste)
salt to taste
1 tbsp low sodium soy sauce
1/2 tsp red chili powder (optional) (or to taste)
1/2 cup coconut milk (or to taste)
handful cilantro cut fine (for garnish)
water as needed
Heat oil in a large heavy bottomed pan, add onions and on medium heat saute the onions until they are transparent.
Add minced ginger and stir a few times. Then add green bell pepper, eggplant, salt to taste, soy sauce, chili powder (if using) , red curry paste and water as required to cook the vegetables until soft.
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When the vegetables are cooked, add coconut milk. Simmer for another couple of minutes until the flavors mingle.
Finally garnish with cilantro and serve hot with plain steamed rice.
Curious about which foods help? According to an article I came across recently, the foods that are supposed to help are blueberry, tart cherries, pomegranates and ginger. Blueberries, cherries and pomegranates contain a lot of antioxidants that may help in warding off muscle fatigue. In case of ginger, it contains a lot of inflammation fighting compounds such as gingerols that may soothe sore muscles. Cool, huh? I am going to keep this in mind for the next time I have sore muscles from too much workout :-)
Moving on to the Thai eggplant curry.....it was just something I came up with for a quick dinner one day. I used a combination of some Indian eggplants and bell pepper along with red curry paste and served it up on a bed of plain steamed rice. The picture was taken in a hurry and doesn't do this curry any justice, but trust me the curry was way more delicious than it looks in the picture :-) I also loved how quick it was to put this curry together, the entire dinner got ready in something like just thirty or so minutes . So if you are looking for a quick curry and you like eggplant, maybe this curry is something you would enjoy :-)
Click here for a printable view of this recipe
Ingredients and Method to make Thai Eggplant Curry
1 large red onion cut into 1/4 inch pieces
1 large green bell pepper (capsicum/ koda molagai) deseeded and cut into 1/4 inch pieces
12 to 13 medium sized Indian eggplants cut into 1/2 inch cubes
2 tbsp oil (preferably coconut oil)
1 inch piece of ginger minced
4 tsp red curry paste (or to taste)
salt to taste
1 tbsp low sodium soy sauce
1/2 tsp red chili powder (optional) (or to taste)
1/2 cup coconut milk (or to taste)
handful cilantro cut fine (for garnish)
water as needed
Heat oil in a large heavy bottomed pan, add onions and on medium heat saute the onions until they are transparent.
Add minced ginger and stir a few times. Then add green bell pepper, eggplant, salt to taste, soy sauce, chili powder (if using) , red curry paste and water as required to cook the vegetables until soft.
The copyright of this content belongs to Veginspirations.com
When the vegetables are cooked, add coconut milk. Simmer for another couple of minutes until the flavors mingle.
Finally garnish with cilantro and serve hot with plain steamed rice.
