When I buy fresh turmeric root at the store, curious shoppers sometimes ask me what I use it for. My answer usually is that Desi adds them to his smoothies. But fresh turmeric, with a grassy taste not unlike carrots, only more bitter, is often used in curries and side dishes in India. I’d been wanting to make this turmeric curry with fresh turmeric root, that owes its origins to Rajasthan in northwestern India, for the longest time, and the timing seemed just right. The nights are beginning to bite here in the D.C. area, and in our home, each one of us has been attacked by the sniffles over the last few days. Turmeric, as you know, is perfect to put the warmth back in your body and fight colds. This turmeric curry recipe is slightly modified from the traditional which uses yogurt. I used coconut milk instead, because the sweetness of the coconut milk is perfect with the turmeric root. There are some spices commonly used in Rajasthani cuisine, like fennel seed, that make an appearance here. This turmeric curry is a one-pot recipe and easy enough, but make sure you saute the turmeric for a full 10 minutes because turmeric is quite bitter (which you already may have learned the hard way if you ever tried to add more than ½ teaspoon of turmeric powder to a curry recipe). The sauteing, in an adequate amount of oil, takes that bitterness away and makes the curry incredibly flavorful. Serve this with some rice and a vegetable side like spicy cauliflower sabzi. Here are some more tips on cooking with turmeric Check to get new recipe updates by email.
More turmeric recipes
Recipe card
