Recently blessed with superfood status this little anti-inflammatory, anti-oxidant wonder is related to ginger and shares some of its tongue tingling attributes. Whilst ginger is one of the few foods that can infiltrate both savoury and sweet dishes, turmeric feels more comfortable in the savoury end of the spectrum.
Although I have persisted with turmeric in smoothies, like beetroot, it’s not for me. Even with a mere teaspoon of turmeric, I just end up with a smoothie that makes me want to vomit and a yellow-stained blender cup. If anyone can recommend a good turmeric smoothie recipe, I would be delighted to try it. But until then, I would like to share with you three savoury uses for turmeric.
Simple Curry Mix
With this very simple curry mix, you can create lots of easy dishes without taking all that time to measure it out each time. Just make a batch and take out a couple of teaspoons when you need it. Keeping for 6 months in an airtight jar, it can be used with anything to give some curry flavour: Slow cooker beef curry, fruity chicken curry or even as a seasoning for veggie tempura or sweet potato wedges.
- 2 tbsp paprika
- 2 tbsp chilli powder
- 2 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp salt
Mix together and store in an airtight jar for up to six months.
Super Quick: With Ham & avocado
Hmmm, breakfast dish – wrap half avocados in ham and generously sprinkle with turmeric.
Cauliflower & Caraway seeds
Break up your cauliflower into florets, place in a roasting dish and sprinkle with caraway seeds and turmeric, pop in the oven for 30 minutes on 180C.
Although this is never going to be as good as goose fat roast potatoes, it can go some way to curing a comfort carb craving!