A belly-warming Turmeric Curry with green peas from the northwestern Indian state of Rajasthan, with fennel and coriander powders and garam masala.
You might also like these recipes for peas potato curry, edamame curry and phool makhana curry.
When I buy fresh turmeric root at the store, curious shoppers sometimes ask me what I use it for. My answer usually is that Desi adds them to his smoothies. But fresh turmeric, with a grassy taste not unlike carrots, only more bitter, is often used in curries and side dishes in India.
I'd been wanting to make this turmeric curry with fresh turmeric root, that owes its origins to Rajasthan in northwestern India, for the longest time, and the timing seemed just right. The nights are beginning to bite here in the D.C. area, and in our home, each one of us has been attacked by the sniffles over the last few days. Turmeric, as you know, is perfect to put the warmth back in your body and fight colds.
This turmeric curry recipe is slightly modified from the traditional which uses yogurt. I used coconut milk instead, because the sweetness of the coconut milk is perfect with the turmeric root. There are some spices commonly used in Rajasthani cuisine, like fennel seed, that make an appearance here.
This turmeric curry is a one-pot recipe and easy enough, but make sure you saute the turmeric for a full 10 minutes because turmeric is quite bitter (which you already may have learned the hard way if you ever tried to add more than ½ teaspoon of turmeric powder to a curry recipe). The sauteing, in an adequate amount of oil, takes that bitterness away and makes the curry incredibly flavorful. Serve this with some rice and a vegetable side like spicy cauliflower sabzi.
Here are some more tips on cooking with turmeric
More turmeric recipes
Recipe card
Turmeric Curry
Ingredients
- 6 2-inch pieces turmeric root (peeled and grated coarsely. Turmeric stains the skin temporarily, so use gloves while prepping if you want to avoid yellow hands and fingernails for a day or two)
- 1 tablespoon coconut oil
- 1 cup frozen green peas
- 1 teaspoon grated ginger
- 1 small moderately hot green chili pepper (optional)
- 1 teaspoon fennel seed powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoon finely chopped coriander leaves
- 1 large tomato (pureed, or use ½ cup canned tomato puree)
- 10 oz canned coconut milk
- Salt to taste
Instructions
- Heat the oil in a saucepan or a dutch oven.
- Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown.
- Add the grated ginger, chili pepper if using and coriander leaves and saute another minute.
- Add the green peas and saute for a couple of minutes.
- Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala.
- Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils.
- Add the coconut milk and bring to a boil.
- Add ½ to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick.
- Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat.
- Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.
Nutrition Information
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Tony Dick says
I discovered that my UK supermarket had fresh turmeric for sale so I looked round for a good recipe to try and found this one. I am glad I found it because I made it today and it turned out very well indeed. This will be added to my preferred recipes list.
Thank you for the recipe.
Aiste says
I tried to cook it today, and it was greatly delicious! I didn't have Garam masala, so I freshly ground it. I highly recommend it to anyone experienced or beginned. It's so tasty!!! 🙂
Rachel Joyce says
Thank you for sharing this recipe! I was so proud of myself for making a turmeric root curry from scratch last night. So many well wishes to you!
Norman Sargen says
Lovely recipe, and beautiful pot. It's a creation from Finland by Timo Sarpaneva, and originally had a teak handle. Original colors also include a fire engine red. The R is for Rosenlew, the maker. Finland once issued a postage stamp of the red pot. There are also reproduction sets available, or were available, from MOMA.
Janet says
Does the turmeric lose its bitterness in this dish? Looks great...if is not bitter! I LOVE, LOVE, LOVE Induan cooking.
Vaishali says
You will taste the turmeric but the bitterness is not overwhelming-- it's quite pleasant in fact.
Marylee says
Delicious! I used your link to make the garam masala (missing a few ingredients) as well. Super satisfying! Could easily adapt this recipe to include other veggies or protein. Thank you!
Anonymous says
Hi Vaishali!
I have never made a single recipe from this website that was not a huge hit with anyone I've cooked for! Thank you for doing what you do!!
Anonymous says
Loved this recipe - so tasty!
Laurie says
I have tried countless curry recipes and hated all of them- my husband usually got stuck finishing the leftovers. I've made this three times now and love it! It's incredibly versatile for adding vegetables and anything else. Finally! A curry worth eating that I can make at home!
Vaishali says
Hi Laurie, so happy you liked it!
Ellen Lederman says
Glorious! Easy to make and so flavorful. I used to discount green peas as not offering much nutritionally, but I've learned they really have a lot going for them. We had this with your cucumber cashew yogurt and your spinach biryani (the biryani had been previously made and frozen). So a triple header Vaishali meal. So good.
The only problem I had was handling the fresh turmeric. My nails are dry and porous, so they got stained a mustardy color. Went away in a day. Well worth it.
Vaishali says
Hi Ellen, so good to know you tried this, the raita and the biryani. 🙂 I kinda am the same way about green peas, but I like how easy they are to add to everything, and how good they taste. Thanks for reminding me about the staining power of turmeric-- I will make a note of it in the blog.
myryam says
hello Vaishali, if using yoghort insted of coconut milk will I have to follow the recepe as the same as the coconutmilk merci
Vaishali says
Yes!
Indhu says
I always wondered what dish to make with fresh turmeric root besides pickle which I tasted at a friend's house. Both the dish and the Dutch oven look beautiful! Great price too. By the way I looked it up on Google and found one on Etsy. I would love to go to an estate sale someday. For now I am content with hitting up thrift stores. In fact you along with a few other sites inspired me to shop second hand. So thank you!
Vaishali says
Great detective work, Indhu! 🙂 Thanks for digging this up! I can see I got a great price. I don't remember the last time I bought a dish or an item of bakeware at a regular store. Although yard sales -- and particularly estate sales -- in my area are now beginning to be run by professionals, so the price tags are going up. It is rare to find one where the rates are still reasonable, and this time we were lucky.
Namrata says
OMG never heard of fresh turmeric curry before !! I have only added a lil bit grated fresh turmeric instead of turmeric powder to subzis before or used it in face packs. This is a new thing for me! Thanks for sharing 🙂
Vaishali says
Yeah, it's a relatively new dish for me too, but a hit in our home now so making often. 🙂 Even Jay loves it.
calseduc says
Can't find turmeric root here. Will turmeric power substitute, and if so, how much?
Vaishali says
You do need turmeric root for this particular recipe, but you can make a very delicious curry without the root and using just 1/2 tsp of turmeric powder. Add the turmeric to the oil with the other spices. It'll be delicious but it won't be exactly the same as the turmeric root curry.
geetha ramaiah says
Delicious!
Vaishali says
Thanks, Geetha!