Instead of egg I used silken tofu
cooked with turmeric powder.
I mostly make my own and also have starting using Curcumin root in
cooking with turmeric powder.
Not exact matches
Pressure
cook the soaked lentils along
with water and
turmeric powder for 3 whistle or
cook directly in a large vessel till the lentils are soft and
cooked.
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along
with 1/2 t
turmeric, 1/2 t red curry paste (optional), 2 t curry
powder / Stir and
cook together for a minute or two / Stir in chopped apple and carrot and
cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).
To make your tofu scramble, crumble your tofu into a pan
with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic
powder, 1/2 tbsp onion
powder, 1 tbsp sea salt, yellow mustard, almond milk, and
turmeric into a skillet and
cook over low heat for 5 - 6 minutes until heated through and the almond milk slightly evaporates.
Curried Tomato and Coconut Soup
with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh
turmeric root, sliced or 1/2 tsp of
turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups
cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Take a pan, fill
with 3 cups water, add 1 tbsp tamarind paste, jaggery and
turmeric powder, then the pressure
cooked bitter gourds and peanuts, and allow to boil in slow fire.
Apart from its use in curry
powders, it works well by itself
with anything oily or fatty, so turning
cooked peeled potatoes in butter or oil
with turmeric gives a good result, as would doing the same
with carrots or parsnips; adding garlic and lots of parsley would be even better.
If you've ever eaten chicken curry or
cooked with curry
powder, you've likely tasted ground
turmeric root or rhizome, a slightly bitter and nutritious spice that doubles as a free radical scavenging herb
with active compounds and antioxidant properties that have long been praised in the natural health world.