Turmeric: It Cures What Ails You and Makes a Mean Curry

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Coconut Turmeric Curry with Winter Vegetables

You know a movement has had its awareness sufficiently raised when a blithe reference slips into a throw-away line on a sitcom. After two posts on food waste last week, imagine my squeals when I heard this from a waiter at a hip millennial launch party on a newish sitcom: “The bruschetta has been made with rescued tomatoes and date of expiration burrata”. I’m squealing. Really. Yipeeeeeeee!

Unfortunately summer bruschetta is the last thing on my cooking mind today. A girl can dream. But as I moped through the grocery looking for anything to lift the gloom of winter’s darkest days, I was thrilled to see fresh turmeric. I didn’t even know you could get this in a mainstream grocery – in the Midwest. It used to be relegated to special trips to Asian markets in big cities. Or more likely it could only be sourced dried and ground. Honestly, I was never a fan of turmeric when I only knew its dried self. I thought it tasted – well, yellow. It didn’t really register much on my palate. But while doing guest chef stints on culinary cruises in the Caribbean, I would gather up ever fresh market item that was a bit unique and had a story and introduce our passengers to these new world treats. I even spent one week being followed by the Food Network, and we hit the Grenada spice market hard.

Fresh and Ground TurmericTurmeric was just one of the many spices I found bears little resemblance to its dry spice counterpart. Mace was another. It makes sense that I love turmeric because it’s related to ginger – and I’m well documented as a “fiend for ginger”. Both are rhizomes, along with galangal, lotus, bamboo, and many more. They spread laterally (called creeping rootstalk) and send shoots up. Many have culinary uses.

Like ginger, turmeric when fresh has a pungent and aromatic taste that can be quite peppery (HOT!), especially when used in excess. It is a key player in many South Asian (Thai, Indian, Vietnamese, and Cambodian) dishes – both for flavor and color; you’ll find it in American food as a colorant that can range from subtle to supreme. Vanilla products like yogurt and pudding turn creamy, not stark white, and mustard turns bright yellow.

But turmeric’s real claim to fame is its medicinal properties. Like ginger, turmeric has powerful anti-nausea (turmeric tea, just boil it up), anti-inflammatory, anti-microbial, and anti-fungal properties. If only this miracle worker could clean the bath!! (Nobody wants a yellow tub, I know, I know). It’s even being studied for treatment of IBS, Alzheimer’s, depression and cancer. Rock stah!

So I grabbed a handful and headed home, determined to make a spicy vegan curry. It doesn’t have to be vegan or even vegetarian, but that is what I had on my mind. Tucking in for the night with a Buddha Bowl of Spicy Goodness.

Start by making a Yellow Curry Paste – this will make four times what you need and freezes well.  You can add a lot of different ingredients or leave out some of these, but this is what I had on hand and so what I used. Roasting the aromatics and sautéing the spices, while a bit more time-consuming, will elevate the taste and develop a real depth of flavor that you simply can’t get by just pureeing all the ingredients. It’s worth the commitment.

Oven Roasting AromaticsYellow Chock-fulluv-Turmeric Curry Paste

  • 3 shallots
  • 5 pieces of turmeric
  • 3 heads of garlic
  • 1 Tablespoon of olive oil (plus more to drizzle on aromatics)
  • Spice Blend:
    • 2 Tablespoons ground coriander
    • 2 Tablespoons ground cumin
    • 1 Tablespoon red pepper flakes
    • 1 teaspoon ground cardamom
    • 1 teaspoon cayenne
    • ½ teaspoon cinnamon
    • ½ teaspoon paprika
    • 1/4 teaspoon clove
    • 1/4 teaspoon allspice
  • 3 Tablespoons lemongrass paste (a tube usually found with herbs in produce section)
  • 1 ½ teaspoons sea salt

Preheat oven to 400oF.

Wrap the aromatics, each in their own foil pouch, place on a sheet pan and roast. (20 minutes for the Turmeric; 1 hour for the Shallots and Garlic)

  •  Shallots – peeled, placed in a foil pouch and drizzled with olive oil
  • Turmeric – well scrubbed, placed in a foil pouch and drizzled with olive oil
  • Garlic – loose outer “paper” removed, tops of each head trimmed, placed in a foil pouch and drizzled with olive oil

In a small sauté pan, heat the olive oil and add all the spices. Sauté, stirring, for about two minutes until the spices start to release their aroma. Transfer to the work bowl of a food processor.

Once the aromatics are cool enough to handle, transfer the shallots and turmeric to the bowl of a food processor. Squeeze the roasted garlic cloves into the processor, picking by hand any that linger behind. Discard the garlic “paper”.

Add the lemongrass paste and sea salt. Puree until desired consistency.

Transfer to airtight container and refrigerate or freeze. This will last longer than if it were made with raw herbs or aromatics.

Makes about 2 cups

Yellow Curry Paste

Coconut Turmeric Curry with Winter Vegetable Buddha Bowl

  • 1 Tablespoon olive oil
  • 2-3 inch piece of ginger, trimmed, grated
  • 2 pounds sweet potatoes, peeled and cubed
  • 3 Tablespoons yellow chock-fulluv-turmeric curry paste
  • 14-ounce can coconut cream
  • 1 cup (chicken or) vegetable stock
  • 5 ounce bitter salad greens blend (kale, chard, spinach)

 

Garnish:

  • 2 chopped scallions
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons chopped cilantro
  • Lime wedges

Serving suggestion – rice or brown rice* (See note below)

 

Start the rice.

In a wok or deep skillet, heat the olive oil and sauté the ginger for 2-3 minutes until soft.

Add the sweet potatoes, curry paste, coconut cream and stock. Bring to a simmer and cook uncovered, stirring periodically, for about 30 minutes or until potatoes are tender and sauce is thickened.

Sweet Potatoes and Bitter Greens

Add the greens and stir until wilted.

Divide rice among bowls and top with sweet potato curry. Garnish with scallions, pumpkin seeds, and cilantro. Serve with lime wedges.

Serves 4.

*Brown rice note: I really prefer brown rice but you’ve likely heard the bad news about arsenic. Because it is a whole grain, it has more potential for danger than white rice which has been stripped of its outer hull (and for that matter its nutritional value).   Truth be told, I really don’t eat it very often – once a month or less – so I’m not that worried but I do take a couple precautions. Brown basmati from California, India and Pakistan are the best choices – about 1/3 less risk than other brown rices according to Consumer Reports. The other thing I do is rinse it several times, and then cook it like pasta in a 6:1 water ratio (instead of the normal 2:1) and drain the excess water. That will help wash away the evil-doers lurking in your lovely whole grain. My Grandmother always said “you’ve gotta eat a peck of dirt before you die”.   I’m guessing she wasn’t talking about arsenic, but she did make it pass 90. Just sayin.

Coconut Turmeric Curry with Winter Vegetables

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10 Comments

  1. Carlin says:

    Looking forward to a Buddha Bowl of Spicy Goodness!

  2. Jody C says:

    Yum. Love all these ingredients. Wish you could send the paste so I could just make the veggies & rice, which I make in a rice cooker. Thanks for the heads up about washing the brown rice. Sometimes I do, sometime I don’t. Now I will every time. Thanks for the great info, as always.

    • Katy Keck says:

      Hmmmm – a paste-sending business. Now you’re talking! It is really pretty quick to prepare – just need the hands-free hour of aromatic-roasting while you walk away and tend to other things. You can also do that while making some other meal and have the roasted veg on hand when needed.

  3. Nonie Daniels says:

    Love this post. Vegan, new knowledge on tumeric, and something to put in the freezer. Does it get any better than that? Thanks Katy!

  4. Rebbcca says:

    Katy,
    I love this recipe! Thank you! I’m a decent cook but this pushed me to new heights and we loved this curry! The health tips you offer in your blog are affirming for my and my husband’s efforts at maintaining a healthy lifestyle. Thanks again!

    • Katy Keck says:

      Rebbecca,
      Thanks so much for the kind words. Great to know that you loved the curry. Seems to be a soul-warming meal this time of year, regardless of where you live. Keep me posted on your cooking adventures! Katy

  5. Barb Oyler says:

    I can’t wait to try this Katy. I don’t have hands free for the kitchen for the next month or so but this will be one of the first things I cook once off crutches!
    !

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