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Emointhekitchen
Curry,  Recipes

Vegetable curry

I’m an epileptic. My life is a mess… Antiepileptics are the most commonly used treatment for epilepsy. I was with the doctor for the first time in my life, but this time she confirmed to me that this was the last time. The doctor didn’t make a very good impression on her first visit. I first went to the doctor about three months ago when I asked to replace Depakine for epilepsy, which no longer had the same effects as previous seizures.
My lady doctor prescribed pills, she prescribed Levetiracetam in the morning and 1000 mg in the evening.


So, I was cooking and had an epileptic aura:), epileptic seizure, unconscious and in hospital. Doctor Levetiracetam for high risk. He looked at it a lot when I told him what weight the drug the lady doctor had prescribed and told me that Levetiracetam 250mg was prescribed in the beginning. I should no longer take Levetiracetam, use only Depakine. I can’t head still hurts, the double vision and the possibility of persistence for several weeks after withdrawal. I definitely do not recommend this lady doctor. I use only Depakine and acupuncture, feel hot, and cold and detox. Detox is a natural way to help remove toxins from the body…

I’m all sick. I cooked for the kids, therefore it can be made in 25 minutes. I present the recipe and “how-to” vegetable curry. I made a curry that accentuates the taste only with vegetables! Boil the onion and eggplant and finally add the roasted okra and zucchini. Curry with 8 vegetables is very satisfactory.


You will need:

potato
carrot
onion
tomato
aubergine (eggplant)
piece of garlic
600cc water
yellow curry paste
olive oil
paprika (red pepper)
2 okra
1/4 zucchini
salt
pepper
Jasmine rice for 2 bowls

Procedure:

Cut the onions into 1 cm wide dice and the carrots into small pieces. Dice the potatoes into bite-sized pieces. Cut the eggplant into 1 cm wide slices. The tomatoes chop bite-sized pieces.
Add a tablespoon of oil to the pan, add garlic on a medium flame and fry until it is fragrant.
Chop the onion, carrot, potatoes, and aubergine and fry over low heat for 10 minutes until the onion is golden.
Pour water, and simmer on low heat for about 10 minutes.

Tot up 1 tablespoon of oil to the next pan, add the paprika, zucchini, and okra, and bake until both sides are brown. Add the yellow curry paste dish, and cook over low heat for 10 minutes to thicken and add the tomatoes. Add paprika, zucchini, and okra and mix.
A pinch of salt and pepper. Jasmine rice is a suitable side dish.

Okra soup can be found here.

Potato – Property – Sweet and neutral. Actions – Tonify qi, harmonize the stomach, strengthen the spleen, remove toxicity and resolve swelling.
Carrot – Property – Sweet, neutral; lung and spleen meridians entered. Actions – Strengthen the spleen and promote digestion. Indications – Cough, chronic dysentery, indigestion.
Onion – Property – Sweet, slightly pungent, warm; liver, spleen, stomach and lung meridians entered.
Actions – Relax the intestines, regulate qi, harmonize the stomach, strengthen the spleen, dispel wind-cold, and promote digestion. Indications – Poor appetite, indigestion, hypertension, affection of exogenous wind-cold without sweat, dysentery, hyperlipidemia, nasal obstruction.
Tomato – Property – Sweet, sour, slightly cold. Actions – Promote the secretion of saliva, relieve thirst, strengthen the spleen and promote digestion. Indications – Thirst and poor appetite.
Garlic – Property – Pungent, warm; spleen, stomach, lung and large intestine meridians entered. Actions – Resolve swelling, arrest diarrhoea, remove toxicity and kill parasites. Indications – Scabies, swelling and boils, dysentery, diarrhoea, ancylostomiasis, enterobiasis, tuberculosis.
Aubergine – Property – Sweet, cool; spleen, spleen, stomach and large intestines meridians entered.
Actions – Clear heat, activate blood, alleviate pain and resolve swelling. Indications – Hematochezia, skin ulcer, heat toxin, sores and boils.

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