When I use turmeric, I feel that my dishes are not only vibrantly golden, but also nutritiously stronger. No wonder it has more health uses than any other medicinal herb! Over time, I learned to keep it handy and add it to almost any food being cooked over the fire or to sometimes use it for creating the loveliest salad dressings.
Most often, I let myself drawn by imagining how other vivid colors would look like next to the shining yellow and this is exactly how new taste combinations and dishes turn into reality.
One of the dressings I love the most is inspired by this one, and I particularly like the texture given by the carrots inside, not to mention how well it balances the bitterness of the turmeric. What I use is:
- carrots
- turmeric
- olive oil
- tahina / cashews
- soya sauce
- honey
- (mustard)
- lemon
- balsamic vinegar
- garlic
- (ginger)
- salt
See that mustard is in itself pretty sour, so if you choose it, you won’t need to add vinegar or too much lemon. Similarly when using soya sauce be mindful regarding how much salt you add.
I like the combination between this sauce and the sweetness of chickpeas or the glutinosity of rice.
So here you have it next to a beautiful dark rice soaked in coconut milk and accompanied by autumn veggies – carrot, pumpkin, leek and sweet potatoes, them too sauteed with the magic yellow powder.
And here’s a similar version with a cashew & tomato juice base
As such, I haven’t done the paste in a wet grinder, but added the spices & the grated coconut (roasted together) to the tomato-onion stir fry. Using more tomatoes ensured me with enough liquid for the time being. I then added the coconut milk along with the chickpeas and brought it to the boil once more.
