Ground turmeric is surprisingly versatile, it is a warm and earthy spice, long-valued in Indian cooking and traditional medicine. Its active compound, curcumin, is known for its anti-inflammatory and antioxidant properties and is often linked to joint health and digestion. In the kitchen, turmeric is prized, not only for flavour but for the beautiful golden colour it gives to food. It works well in vegetable dishes, lentils, rice, soups, eggs and even drinks such as golden milk or turmeric latte (warm milk, turmeric, black pepper, honey, and a little ginger or cinnamon).
This week’s recipe is an Indian-style vegetarian recipe which serves 4.
Ingredients
2 tbsp coconut oil
1 tsp black/brown mustard seeds
1 small onion, finely sliced
2 cloves garlic, finely chopped
1 tsp ground turmeric
1/2 tsp ground cumin
1 small dried chilli or 1/2 tsp chilli flakes (optional)
a handful of fresh curry leaves (optional)
1 large cauliflower, cut into florets
1 zucchini, cut into batons
1 cup green beans or peas
salt and freshly ground black pepper to taste
fresh coriander leaves (to serve)
lemon juice, to finish
Method
- Heat the coconut oil in a wide pan over medium heat. Add the mustard seeds and cook until they start to pop
- Add the onion, and cook gently until soft and lightly golden. Stir in the garlic and chilli
- Add the turmeric, cumin and a handful of curry leaves (optional) and cook for 30 seconds until fragrant
- Add the cauliflower and beans, season with salt, and stir well to coat in the spiced oil.
- Cover and cook on low-medium heat for 10 minutes, stirring occasionally
- Add the zucchini batons and frozen/fresh peas, stirring well
- Add a couple of tablespoons of water if required and cover
- Continue to cook until the veggies are tender but not mushy
- Finish with black pepper, a squeeze or two of lemon juice, and scatter with fresh coriander leaves
- Serve with basmati rice, flatbreads or alongside dhal