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Curry

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 oil

2 onions, minced

2 cloves garlic, chopped

2 teaspoons ginger root, chopped

6 whole cloves

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

2 (15 ounce) cans garbanzo beans (chickpeas)

1 cup fresh cilantro, chopped

salt and pepper to taste.  If you like it spicy, use cayenne pepper.

 

-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 before serving.

 

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