I have been inspired lately to use more turmeric in my food since learning that this traditional Indian spice has anti-cancer properties. With another study of this incredible spice making its way onto a BBC TV show a week or so ago, that showed the effects turmeric had on cancerous cells in the bowel – it was incredible you literally saw them shrinking and killing off the cancerous cells right in front of you!
So this humble spice, that is turmeric, truly is powerful and one that is not overly spicy too. Therefore making it safe for even those who can’t tolerate anything very spicy.
I have to warn you, when it comes to using the powdered spice, it is very messy indeed. In fact – that is an understatement! Please be very careful you do not get the turmeric anywhere you do not wish it to go, as it will stain everything it comes into contact with bright yellow!
But that is the only downside, so don’t let it put you off trying it and making some great healthy meals with it!
OK onto how to make this delicious side dish…
***You Will Need*** serves 3-4 small side dish portions
- 2 large organic sweet potato or 2-3 medium sized organic white potatoes
- 2 organic garlic cloves
- 4 tablespoons of fresh, chopped organic coriander
- 1 tomato, cut into eighths
- 1/2 teaspoon organic mustard seeds
- 1 teaspoon ground organic turmeric
- 2 medium sized courgettes
- 4 tablespoons organic coconut oil
- salt, pinch
- 1/4 cup of purified water
*** How To Make ***
- Cut the sweet potato and courgettes into small bite sized cubes.
- Peel the fresh garlic and then smash it with the side of your knife to let the flavours out.
- Heat the oil in a large but shallow frying pan or wok. As soon as the pan is hot, add the mustard seeds and then quickly cover.
- Once the mustard seeds have stopped popping then add the turmeric and tomato. Stir until the tomato has broken up a little and then add the sweet potato, courgettes, and salt. At this point add your water and cover again, leaving on high heat for 2 minutes.
- Then turn the heat down to a medium simmer, add the garlic here. Leave for about 10 minutes until all the water has been absorbed. You may need to add a little more oil to prevent it from sticking at the end.
- Stir in the chopped coriander and cook for a further 2-3 minutes with a little more oil if the pan is getting dry. It is ready once the vegetables are all soft enough inside to eat and have started to crisp and brown a little on the outside. Top with more coriander before serving.
Serve this Indian cuisine inspired vegetable side dish with some organic rice, meat or whatever you fancy. There are no rules here!