Turmeric (also known as
Haldi) is the herb that gives curry its yellow color. Turmeric is known to support important blood and liver
functions, and to be an abundant source of healthful antioxidants. Many women in India credit their
beautiful skin, hair, and nails, to a diet rich in Turmeric. Turmeric has the tastes of pungent,
bitter, and astringent. These
tastes are difficult to find in the typical western diet, but they are
essential for balancing the Kapha dosha.
I found a wonderful recipe for Chickpea Curry. Try it and let me know what you think! I’ll also have it up in the
CoffeyKitchen, where you can share your favorite curry recipes.
2 Tablespoonds vegetable
2 onions, minced
2 cloves garlic, chopped
2 teaspoons ginger root,
6 whole cloves
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo
1 cup fresh cilantro,
salt and pepper to
taste. If you like it spicy, use
-Heat oil in a large
frying pan over medium heat – sautee onions until tender.
-Stir in garlic, ginger,
cloves, cinnamon, cumin, coriander, salt, pepper and turmeric.
Cook for 1 minute, stirring constantly.
-Mix in the garbanzo beans
and their liquid.
-Continue to cook and stir
until all ingredients are well blended.
-Remove from heat.
-Stir in cilantro just