How long does fresh turmeric root curry [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can fresh turmeric root curry [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make fresh turmeric root curry [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does fresh turmeric root curry [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is fresh turmeric root curry [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Fresh Turmeric Root Curry
[Vegan, Gluten-Free]

AP By: Anupama Paliwal

Author Bio

Anupama Paliwal is an author, entrepreneur, designer, recipe developer, food stylist, food photographer, and founder... Read More

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Fresh Turmeric Root Curry [Vegan, Gluten-Free]

6-7

Dairy Free

Vegan

This fresh turmeric root curry is an authentic Rajasthani recipe which is very popular in the city of Jodhpur. This curry is also called a health booster as it is full of turmeric and other spices, which have some very impressive healing properties.

Ingredients You Need for Fresh Turmeric Root Curry [Vegan, Gluten-Free]

8.8 ounces fresh turmeric root
2 tomatoes, diced
1 1-inch piece ginger, peeled and sliced
4 garlic cloves, roughly chopped
2 onions, chopped
1/4 cup vegan butter
Salt, to taste
2 teaspoons red chili powder
1 tablespoon coriander
1/2 teaspoon garam masala
1 green chili chopped
1 teaspoon cumin seeds
1 cup vegan yogurt

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How to Prepare Fresh Turmeric Root Curry [Vegan, Gluten-Free]

Scrape fresh turmeric with a spoon to remove the skin.
Now, grate the turmeric roots and set them aside.
Grind the tomato, ginger, garlic to make a smooth paste.
Grind the onion to make a smooth paste.
Combine the chili powder, coriander powder, garam masala, and yogurt in a deep bowl and whisk it well until there is no lump remain.
Heat the butter in a pan and roast the grated turmeric on medium heat until it turns golden brown.
Drain the roasted turmeric on a plate and set aside.
Add the cumin seeds to the same pan.
Once the cumin seeds start to crackle, add onion paste.
Sauté until the onion paste is golden brown.
Add the tomato paste and mix it well.
Sauté everything for 2 minutes and add green chilies. Let it cook until you see ghee on sides.
Add the whisked spiced yogurt and stir it continuously for 3-4 minutes.
Cover and cook on medium heat until the butter separates.
At this stage, you can add water if you want.
Add the roasted turmeric, and salt, and mix well.
Cook it on medium heat for 7-8 until you see oil floating on the top.
Your turmeric curry is ready. Serve it hot with chapati or rice.

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