Jim Dukes Curried Celery
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Jim Duke’s Curried
Celery February, 2005 Serves 4 / “This is a very simple dish, great for treating arthritis,” Duke says. “The black pepper is important because it increases the uptake and activity of curcumin, one major active ingredient in curry and mustard.” Serve it as a side dish with any meal; it’s especially nice with roasted chicken and braised spinach. 2 fresh cloves garlic, minced 8 medium celery stalks, chopped into 1/2-inch pieces 1/2 small yellow onion, diced 2 teaspoons curry powder 2 tablespoons Dijon mustard 1/2-1 teaspoon freshly ground black pepper Salt, to taste 1/4 teaspoon crushed red pepper flakes, or to taste 1. Place garlic, celery, and onion in a medium skillet in about 1/2 inch of water. Bring to a boil; stir in curry powder, mustard, and black pepper. Reduce heat and simmer for 5–7 minutes, or until celery is tender. Season with salt and red pepper flakes, and serve hot. PER SERVING: 33 cal, 16% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 2g fiber, 169mg sodium |
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