Add a new secret to your cooking with Stella‘s Turmeric recipe, enjoy!
Origins of Turmeric:
Turmeric, scientifically known as Curcuma longa, is a bright yellow-orange spice that belongs to the ginger family (Zingiberaceae). It is native to the Indian subcontinent and Southeast Asia, where it has been cultivated for thousands of years. India is the largest producer and consumer of turmeric in the world.
Turmeric has a rich history and plays a significant role in traditional Indian medicine (Ayurveda) and traditional Chinese medicine. It has also been used as a dye and a culinary spice in various cuisines for centuries.
Culinary Use
Turmeric is a key ingredient in many Asian and Middle Eastern dishes, adding color and flavor to curries, stews, rice dishes, and sauces. It is also used to enhance the color of some mustard varieties
A RECIPE
Turmeric Coconut Curry with Chickpeas and Vegetables
Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups mixed vegetables (such as bell peppers, cauliflower, carrots, and peas)
- 1 cup spinach leaves
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
Steps
- In a large skillet or saucepan, heat the coconut oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onions are translucent and aromatic.
- Stir in the turmeric, ground cumin, ground coriander, and chili powder. Cook for about a minute to toast the spices and enhance their flavors.
- Pour in the coconut milk and stir well to combine with the spices.
- Add the drained chickpeas and mixed vegetables to the coconut milk mixture. Season with salt and pepper to taste.
- Cover the pan and let the curry simmer for about 15-20 minutes or until the vegetables are tender.
- Add the spinach leaves to the curry and cook for another 2-3 minutes until they wilt.
- Taste the curry and adjust the seasoning if needed.
- Serve the turmeric coconut curry over cooked rice or with warm naan bread. Garnish with fresh cilantro before serving
