12 Recipes Using Tumeric

INGREDIENTS

• 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
• green chutney, to serve (see our recipe)
• 1 lime cut into wedges to serve

For the 1^st marinade

• 2 tsp Kashmiri chilli powder
• 2 tsp garlic and ginger paste
• 50ml vegetable oil

For the 2^nd marinade

• 2 tsp tomato purée
• large pinch of crushed black pepper
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp turmeric

METHOD

1. Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
2. Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
3. Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side

INGREDIENTS

• 1 tsp fresh yeast or ½ tsp fast-action dried yeast.
• 2 tbsp olive oil
• 450g strong flour

For the topping

• 3 medium waxy potatoes thinly sliced
• 2tbsp olive oil plus extra to serve
• 1 tsp Tumeric

METHOD

1. In a large bowl, dissolve the yeast in 350ml cold water and add the oil. Add the flour and 1 tsp salt and mix thoroughly with your hands to make a dough. Cover and leave in the fridge or a cool place overnight.
2. The next day, turn your dough out onto an oiled tray approx. 30cm x 20cm. Using your fingertips, gently stretch the dough into a rectangle, then fold it in half. Rotate the dough 90 degrees and repeat the process. Leave to rest for 30 mins. Repeat this stretching, folding and resting process twice more.
3. Heat oven to 24OC/220C fan/gas 9. Gently stretch the dough to fill your tray. If it shrinks back, don’t force it – rest for 10 more mins, then try again.
4. Spread the potato slices over the dough, overlapping. Mix the olive oil with the turmeric and brush over, then sprinkle with sea salt and bake on the top shelf of the oven for 25-30 mins. When cooked, drizzle with a little more olive oil and scatter over the rosemary.

INGREDIENTS

• • 300g basmati rice
  • 25g butter
  • 1 large onion

  1 bay leaf

  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric

  4 skinless chicken breasts, cut into large chunks

  • 4 tbsp curry paste (we used Patak’s Balti paste)
  • 85g raisins
  • 850ml chicken stock
  • 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

METHOD

1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
5. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
6. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

INGREDIENTS

• 40g coriander
• 20g mint
• 2 green chillies, sliced
• 4 garlic cloves
• 2cm ginger
• 400ml can coconut milk
• 1 tsp garam masala
• 1 tsp ground turmeric
• 500g butternut squash, peeled and cut into even-sized pieces
• 150g green beans, ends trimmed
• cooked basmati rice
• extra coriander, to serve
• mango chutney, to serve

METHOD

1. Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
2. Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.

INGREDIENTS

• 1 tbsp olive oil
• 1 large onion
• 3 tbsp curry paste
• 1 tsp turmeric
• 1 tsp mustard seeds
• 200g red or yellow lentil
• 1l low-sodium vegetable or chicken stock (made with 2 cubes)
• 1 large cauliflower
• 1 large potato
• 3 tbsp coconut yogurt
• small pack coriander, chopped
• juice 1 lemon
• 100g cooked brown rice

METHOD

1. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
2. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

INGREDIENTS

• 12 boneless, skinless chicken thighs
• 2 tsp turmeric
• 2 tbsp sunflower oil
• 2 onions
• 2 large ripe mangoes
• 6 tbsp good-quality Korma paste
• 100g ginger
• 2 tsp ground cumin
• 1 tbsp black onion seed (kalonji or nigella)
• 400g can light coconut milk
• 600ml chicken stock
• few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see ‘goes well with’), to serve (optional)

METHOD

1. Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
2. Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
3. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
4. Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
5. Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

INGREDIENTS

• 1 tbsp sunflower oil
• 1 onion
• 1 garlic clove, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 400g butternut squash, peeled and cut into 2cm (prepared weight)
• 400g can chopped tomato
• 2l chicken stock
• 1 heaped tbsp mango chutney
• 300g red lentil
• small pack coriander, roughly chopped
• naan bread, to serve

METHOD

1. Put the oil and the onion in a saucepan and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
2. Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread

INGREDIENTS

• 1 tbsp olive oil
• 1 onion
• 2 x 70g packs pancetta
• 1 carrot
• 1 tsp ground cumin
• ½ tsp turmeric
• 2 garlic cloves, finely chopped
• 1 chilli
• 2 low-salt stock cubes
• 250g red lentils, rinsed

METHOD

1. Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
2. Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
3. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
4. Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.
5. Serve the soup with a sprinkle of crispy lardons on top