Darlings, I LOVE Indian food! In fact, I love a lot about India….Indian music, Indian jewelry, Indian fabrics, Indian art, Indian movies and YES, even Indians themselves!
A few weeks ago, I went to the Pinecrest Gardens Farmers Market and found my friend Farmer Margie was selling fresh turmeric that day! I’d seen it sold before and this time, I didn’t hesitate and bought a bunch. Turmeric is a root with deep orange flesh and from the outside, looks similar to ginger, though a bit more tender and is in the same family too. I couldn’t wait to try it!
Apparently, foods that inflame the body can lead to ill health, so by eating foods that are anti-inflammatory, it can prevent disease and even is supposed to reduce heart disease risks, reduce triglycerides and blood pressure, as well as many other benefits.
Read more about the health benefits of turmeric HERE!
So, now that I had this wonderful, healing spice, what would I use it in? The next day, I made a lovely rainbow chard and potato frittata and generously grated some into the eggs before cooking, giving the omelet a lovely, golden color.
I decided that I’d try making a modified version of aloo gobi, a classic Indian dry curry using cauliflowers and potatoes, but mine would also have chickpeas which adds protein and a satiety to the dish.
I started off by sweating some chopped onion, a minced jalapeno and added a good inch of grated ginger. In a dry pan, I toasted cumin and coriander seeds until fragrant, then ground them in a mortar. Using a microplane grater, I grated the fresh turmeric, skin and all, into the onion mixture as well. I added salt and then about a half a cup of water, a bit of broth, but not much, as this was a “dry” curry, not a soupy saucy one.
Because I didn’t want the cauliflower to over cook and disintegrate, I cut the potatoes into smaller chunks while leaving the cauliflower in large florets and tossed in the chickpeas. I let it cook for about 20 minutes on low heat until the veggies were just cooked and the flavors had melded.
I tasted it and adjusted my seasonings and then served it up over fluffy basmati rice!
Originally posted 2014-03-10 18:49:00.