Turmeric is a root grown from the turmeric plant. As the main ingredient in curry, it provides a peppery, warm, and slightly bitter flavor with a citrus-ginger aroma. Along with having many health benefits, Turmeric adds both bold flavor and color to rich dishes.

• 1 inch of fresh turmeric = 1 Table spoon of freshly grated turmeric = 1 tea spoon of ground turmeric

• Add a pinch of black pepper to enhance the absorption as well as the health benefits

• Finely grate and put into salad dressing, yogurt, or your favorite smoothie to boost immunity

• Mix with hot water and honey for a cup of tea

• Slice them into matchsticks and pickle them

Caution:
Turmeric is a natural dye – it can stain your fingers and cutting board. Use a pair of gloves when you handle them, and try not to spill it.

Wrap unused turmeric root with paper towel and place it in a tightly sealed container. You could keep for about 7 – 10 days in the refrigerator.

Prep Time: 10 Minutes  |  Cook Time: 35 Minutes  |  Ready In: 45 Minutes  |  Servings: 4

1. Heat cooking oil of your choice in a pot over medium high heat. Add and sauté the onions until translucent, then add the garlic and sauté for about a minute longer.
2. Add carrot and eggplant, and continue to cook for about 5 minutes. Add the remaining vegetables and spices and stir to coat evenly.
3. Add the coconut milk. Stir to mix well, then cover the pot with a lid. Reduce the heat to low and simmer for 20 – 25 minutes, or until the vegetables are soft.
4. Serve over couscous or cooked rice of your choice. Garnish with freshly chopped herbs.