Flavoursome Turmeric & Vegetable Curry Recipe

This delicious and nutritious recipe can serve 4 people and includes turmeric paste.

What is Turmeric Paste?

Turmeric paste is a combination of ground turmeric, some type of oil which could be coconut oil, ghee, or other neutral oil, water, ground black pepper, and different spices like ground cinnamon, cardamom and ginger. These ingredientds are heated until they melt and turn into a paste, which can be used in other products like turmeric milk, smoothies, curries, etc.

Benefits of Turmeric Paste

Some of the health benefits of turmeric paste include:

• ease stress
• reduce inflammation when taken orally and topically
• protect against liver damage and radiation damage
• helps to lower cholesterol
• improve mood
• used as a pain killer
• antimicrobial
• boosts brain health
• prevent cancer

Ingredients

Paste

• 1 tablespoon Turmeric Paste
• 1 onion, roughly chopped
• 3 tablespoons organic shredded coconut
• 1 teaspoon ground coriander
• 2 large cloves garlic, crushed
• 2cm piece ginger, grated
• 1 red chilli, roughly chopped
• ¼ teaspoon pepper
• Water, preferably filtered

Curry

• 2 tablespoons virgin coconut oil
• 8 fresh curry leaves (or 4 dried)
• ½ teaspoon brown mustard seeds
• 200g potato, diced small
• 200g pumpkin/sweet potato, diced small
• 1 tomato, diced
• ¼ small cauliflower, cut into florets
• 1 can (270mL) coconut cream (Ayam brand)
• 1 teaspoon sea/rock salt
• 1 zucchini, diced
• ½ cup peas/asparagus pieces/broccoli florets
• handful baby spinach/kale, sliced
• ½ teaspoon organic garam masala
• 1 small bunch coriander, roughly chopped

Instructions

1. Place paste ingredients into a small blender and blend until smooth (add small amount of water if required).
2. Heat coconut oil over medium to low heat in a medium sized saucepan and add curry leaves and mustard seeds. Stir continuously until mustard seeds begin to pop.
3. Immediately add the prepared paste and cook over medium heat for 5min.
4. Add potato, pumpkin, tomato and cauliflower and cook, stirring continuously for 2min.
5. Add coconut cream and bring to the boil over high heat. Reduce heat to low, add salt and simmer covered (stirring occasionally) for 20-25min or until vegetables are tender when tested with a fork.
6. Add zucchini and cook covered for a further 10min (stirring occasionally).
7. Remove from heat, add peas and baby spinach stirring to combine.
8. Serve with steamed basmati rice and a sprinkling of fresh coriander and garam masala.

Note: 500g chicken thigh can be added with coconut cream if preferred

_{Recipe supplied by our friends at Tumeric Plus.}