Good As Gold
Magical turmeric in one of my favorite ever curry recipes.
A curry is a great way to make a few ingredients go a long way and as a plus they pack a massive healthy punch and taste divine.
This is a mellow, sweet curry inspired by a groovy little cauliflower that I had in the garden. It’s a variety that’s green in colour not white and I love that it’s being a little different like that and living it’s best cauli life.
This recipe and the flatbread that I made to go with it is loaded with immunity boosting turmeric. The golden glowing super food has been well known to assist health for centuries. The use of turmeric dates back nearly 4000 years to the Vedic culture in India, where it was used as a culinary spice and had some religious significance. It probably reached China by 700 ad, East Africa by 800 ad, West Africa by 1200 ad, and Jamaica in the eighteenth century. Well travelled and super good for us, it’s the kind of spice you want to be seated next to at a party.
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis and that colour, what a spice !
I used to make a paste for my older horses who were struggling with arthritis and add it to their diet to help ease the pain. This recipe is simple and helped my ponies no end. It can also be applied to dogs and humans struggling with joint pain. Simply google “Dougs Golden Paste” for the recipe created by vet; Doug English.
If you can get fresh turmeric all the better and if you are buying it in the powdered form the quality of the raw materials makes a difference. Look for authentic Indian turmeric for cooking. For supplements, find a product with as few inactive ingredients and fillers as possible. “Make sure it's marked as USP verified.
When adding turmeric to your diet, you are limited only by your imagination. The Balinese add fresh turmeric to water, ginger and honey for a refreshing summer drink. It can be added fresh or dried to curries and stir-fries, or mixed with milk and cinnamon for a warming winter beverage. Adding black pepper increases the absorption of the active constituent curcumin, as does the addition of fat, such as in a coconut curry, so on all counts this recipe is a winner and I promise you will love the taste and want to make it again and again - enjoy x
Cauliflower, Eggplant and Tofu Curry
Ingredients
1 medium eggplant, cubed
300g cauliflower florets
400g can chickpeas, rinsed, drained
300g firm tofu, drained, pat dry, cubed
1/4 cup coriander, chopped, plus extra sprigs to serve
3 long green chillies, chopped
3 shallots, chopped
4 cloves garlic, chopped
1/2 cup fish sauce
1/2 tsp lime zest, finely grated
1 tbsp lime juice
2 tbsp brown sugar
1 tbsp chopped ginger
1 tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
400ml can coconut milk
Method
To make curry paste, place all ingredients, except coconut milk, in a blender or food processor. Blend until mixture forms a paste. Add coconut milk and blend until smooth.
Transfer curry mixture to a large saucepan. Bring to boil on high heat. Reduce heat to low. Simmer for 10 mins, until fragrant and thickened slightly.
Add eggplant and cauliflower. Simmer for 10 mins. Add chick peas. Simmer for 5 mins, until vegetables are tender. Remove from heat. Fold through tofu and coriander. Serve topped with extra coriander sprigs, steamed rice and turmeric flat breads.
The flatbreads are fun to play around with and you can add whatever pleases you. I had some leftover potato so roughly mashed them and added them between the breads. These are especially nice with butter on top while they are still hot 🤤 I also added some spring onion chopped finely, coriander and some salty feta cheese. So good, they are a meal in themselves and a total family favourite.
Turmeric Flat Breads
Ingredients
Combine
1 cup flour
1 1/2 teaspoons ground turmeric
1/2 teaspoon salt
1/4 teaspoon baking powder
Stir in
1/3 cup water
2 tablespoons olive oil.
Method
Knead until smooth, about 5 minutes. Cover and set aside 15 minutes. Cut the dough into 4 pieces; flatten each into a 6-inch round. If you are adding filling, place one bread down, add filling and then place another bread on top. Roll flat with a rolling pin and cut to size.
Cook one at a time in an oiled pan over medium-high heat, flipping, until browned, 2 minutes.