Healthy turmeric or curcuma cream soup on black background
Ingredients
- 6 two-inch pieces turmeric root, peeled and grated
- coarsely (turmeric stains the skin temporarily, so use
- gloves while peeling)
- 1 tbsp coconut oil
- 1 cup frozen peas
- 1 tsp grated ginger
- 1 small green chilly
- 1 tsp fennel seed powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp finely chopped coriander leaves
- 1 cup large tomato puree
- 250 ml coconut milk
- Salt to taste
Preparation guide
- Heat the oil in a saucepan. 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, chilli pepper and coriander leaves and sauté for another minute. Add the green peas and saute for another couple of minutes.
- Add the powdered spices, including the fennel seed powder, coriander powder, and garam masala. Add the tomatoes and stir well.
- Add the coconut milk. Simmer till it begins bubbling.
- Now add ½ cup water (more if you want the curry to be thinner). Close with lid and cook for 15 minutes over low heat.
- Garnish with fresh coriander leaves.
Health benefits. Peas are rich in vitamins A, B, C and E, zinc, and other antioxidants which improve the immune system, promote healthy skin, and fight diabetes and arthritis.
Also Read:
Citrus turmeric tart
