Fresh Turmeric, Potato & Lime Leaf Curry.

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The inspiration for this post all started with a email from a friend asking if Turmeric is good for the liver??? And as I always do I consulted my food bible `Healing with whole foods ´by Paul Pitchford. He tells me the Indian Spice Turmeric has important healing properties. Curcumin, that is the spices primary ingredient & gives that wonderful yellow color that stains my fingers when I cook with it, has anti inflammatory & antioxidant qualities and it protects the liver from toxins! We all need some of that from time to time.

As it turns out there is also fresh Turmeric in my organic store at the moment, it looks very similar to ginger. I love the intensity of the yellow color when you cut or grate it.  I decided to make this fresh potato curry with the turmeric that is based on a Sri Lankan potato curry recipe I usually make. I also added some Pappadums for some  crunchy texture & lime leaves as I love their intense Aroma.

IMG_1742Ingredients:  serves 4

2 Tbsp Coconut Oil

2 inner stalks of lemongrass finely chopped

1.5  tsp freshly grated Turmeric

8 lime leaves

1 small green pepper cut into fine rings & then halved

1 fennel cut into wedges

1 red onion cut into wedges

1 fresh chili finely cut

1 tsp salt

10 -12 small new potatoes

zest of 1 lime and the juice

fresh black pepper

packet pappadums

sunflower oil

Firstly scrub the potatoes & precook until soft but still firm and  set aside.

Heat the coconut oil in a pan and add the lemongrass, turmeric, lime leaves, green pepper, onion, fennel, salt & chili.

Fry on a med heat for 5-6 mins until the vegetables are softening. Add the potatoes & about 2-3 Tbsp water & the lime zest & juice. Set on a low heat & cover with a lid and cook for 5- 8 mins until everything is well combined. Stir once or twice.

In this time add sunflower oil to a pan covering the bottom and coming up to about 2 cm. When the oil is hot add a pappadum and watch it form into a wonderful shape. Drain on kitchen towels to remove any excess oil.

When the curry is ready add some black pepper & some mint to garnish. Serve with Pappadums.

Ready to eat!

Love Ling.

 

 

 

 

 

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