Turmeric Curry
A belly-warming, creamy Turmeric curry with fresh turmeric root, fennel, ground coriander, garam masala and coconut milk.
Servings: 4 -6 servings
Calories: 238kcal
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
Calories: 238kcal | Carbohydrates: 12g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 391mg | Fiber: 4g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 2mg