Turmeric paste
My friend Zuri came over with a bag of goodies in hand and a big grin on his face.
"What’s in the bag, Zuri?"
"You’ll see.”
Ooooo, mysterious.
It’s just as well that curiosity killed the cat and not me. I contemplated wrestling my visitor to the ground to make him tell me, but I figured, maybe a surprise would be okay just this once. But after the build up, it would have to be pretty good. Was it worth the mystery? Well, yes it was, because the ingredients in the bag were not just mysterious, they were practically magical as it turned out. With them, Zuri prepared a really healthy and easy-to-make turmeric paste that not only tastes sensational but has powerful anti-inflammatory effects, is loaded with antioxidant and is anti-viral. If that’s not magic, I don’t know what is.
This paste is suitable for pumpkin soup, vegetarian dishes, fish and curries.
I highly recommend it.
Ingredients
80g fresh ginger peeled and roughly chopped
100g fresh turmeric peeled roughly chopped
4-5 cloves garlic peeled roughly chopped
1 teaspoon salt
4 teaspoons turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
2 tablespoons oil
175ml coconut cream
Method
Heat the oil and add the fresh ginger, garlic and turmeric. Let it cook and stir occasionally for 5 minutes.
Then add turmeric powder, chilli powder, coriander powder, salt and stir gently on medium heat for a couple of minutes.
Stir in the coconut cream and leave to cook for another 2 minutes.
Remove from heat and allow to cool down for a few minutes.
Using a hand-held blender, blend ingredients into paste and transfer into a jar.