If you're saying 'oh geez do I have to go out and buy turmeric or can I substitute something else?' then I'm telling you that yes, you should have turmeric as a staple spice in your kitchen...the smell and flavor really make a difference in the dishes you use it in.
Turmeric Cabbage and Mushrooms
makes 4-6 servings
1 small head cabbage (or 1/2 large head)
8 oz mushrooms, sliced
1 tablespoon olive oil or butter
1 teaspoon turmeric
1 teaspoon ground cumin
4 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 tablespoon lemon juice
1 cup chopped cilantro
served alongside Almond Butter Chicken |
Cut the cabbage into bite sized chunks and slice the mushrooms.
Heat the oil over medium heat in a large pot and add the turmeric and cumin. Fry 30 seconds.
Add the vegetables, garlic, and ginger and stir to coat.
Toss in a couple tablespoons of water and cover.
Cook over medium heat about 20 minutes, or until tender.
Add lemon juice and cilantro. Season to taste with salt and pepper.
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