Turmeric is a root about the size of a pinkie finger, with a bright orange interior. It is a common spice in its dried, powder form, but also can be used fresh like ginger.
The pungent and bitter spice is a key ingredient in many East Asian and Middle Eastern cuisines, used to enhance flavors and add color to dishes. Most curry powders and mustards contain turmeric, as do chutneys and the spice mixture garam masala.
Add ground turmeric to soups and roasted vegetables, or to scrambled eggs just to add a little color. Use fresh turmeric in smoothies, salad dressings and rice dishes. Here are two recipes to inspire you:
Butternut Squash and Coconut Curry
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3 tablespoons vegetable oil
- 1 large shallot, peeled and sliced
- 4 garlic cloves, peeled and chopped
- 1/2-inch piece ginger, peeled and minced
- 1 jalapeno pepper, seeds removed, chopped
- 1/2 teaspoon ground turmeric or 1-1/2 teaspoons grated fresh turmeric
- 1/2 teaspoon cayenne (optional)
- 2 small, dried red chilies (optional)
- 1 medium (roughly 2-1/2 pound) butternut squash, peeled and diced into bite-size pieces
- 1 tablespoon tamarind paste
- 1 (14-ounce) can coconut milk
- 1 cup water
- 1 teaspoon salt or to taste
- Chinese parsley, for garnish
In a small skillet over medium heat, toast coriander, cumin and fennel seeds; cool. Grind in a spice grinder or with a mortar and pestle.
Warm oil in a large pot over medium heat. Add shallot, garlic and ginger. Cook, stirring frequently, until shallots are soft and translucent. Add jalapeno, turmeric, cayenne and dried chilies (if using) and toasted spices. Stir, cooking 2 to 3 minutes.
Add squash, tamarind paste, coconut milk, water and salt. Bring to boil, then lower heat and simmer 45 minutes, until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. Garnish with Chinese parsley and serve with rice or quinoa. Serves 6.
Approximate nutritional information, per serving (using 1 teaspoon salt): 270 calories, 22 g total fat, 13 g saturated fat, no cholesterol, 400 mg sodium, 22 g carbohydrate, 6 g fiber, 4 g sugar, 3 g protein.
Turmeric Chocolate Chunk Cashew Butter Cookies
- 3/4 cup creamy cashew butter (available at health food stores)
- 1 tablespoon unsalted butter
- 1/4 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 tablespoons coconut flour (available at health food stores)
- 2 teaspoons ground turmeric or 2 tablespoons grated fresh turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ounces dark chocolate chunks, chopped
Heat oven to 350 degrees. Line a baking sheet with parchment.
In a large bowl, cream together cashew butter, butter and sugar with a hand mixer. Add egg and vanilla; mix until combined.
Add coconut flour, turmeric, cinnamon, baking soda and salt. Combine with a wooden spoon. Dough should be thick and slightly oily. Fold in chocolate.
Scoop dough by tablespoons onto baking sheet about 2 inches apart. Gently flatten. Bake 6 to 8 minutes. Do not overbake. Cool 5 minutes, then transfer to a wire rack. Makes 18 cookies.
Approximate nutritional information, per serving: 530 calories, 32 g total fat, 9 g saturated fat, 140 mg cholesterol, 200 mg sodium, 23 g carbohydrate, 4 g fiber, 2 g sugar, 38 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
