Simply Organic Spices & Seasonings at Vitacost
Simply Organic Single Origin Guatemalen Turmeric - Certified Organic Description
Curcumin lends a brilliant gold color to this earthy root with a slightly floral-bitter flavor. Our turmeric is sourced from Guatemala, where the soil and growing conditions create a higher than usual curcumin content of 5-6%. The co-op farmers we work with grow this always-in-demand crop to balance their unpredictable coffee sales.
Origin: Guatemala
Botanical name: curcuma longa
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic turmeric.
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Tofu Curry
[vc_row][vc_column][vc_column_text]Craving a curry night that's totally tofu-tastic? This recipe is your golden ticket to flavor town. Get ready for flash-fried crispy tofu along with carrots and plentiful spinach covered in a creamy coconut curry sauce. It's like a hug in a bowl – trust us, your taste buds will thank you.
Tofu Curry
- 2 cups brown rice
- 4 Tbsp. avocado oil (divided)
- 14 oz. organic tofu
- 3/4 tsp. garlic salt (divided)
- 2 carrots (chopped into 1-inch pieces)
- 1 small yellow onion (diced)
- 2 tsp. crushed garlic
- 2 cups spinach
- 2 Tbsp. yellow curry paste
- 1 can (13.5 oz.) coconut milk ( )
- 1-1/2 Tbsp. SunButter Sunflower Butter
- 1/4 tsp. turmeric
- 1-2 Tbsp. coconut sugar (optional)
- Cook rice per package instructions.
- Place tofu on paper towel; press and dab to remove excess moisture. Slice into bite-sized cubes.
- In saucepan over high heat, heat 1-2 tablespoons avocado oil. Add tofu and ½ teaspoon garlic salt and flash fry 3-4 minutes on each side, until golden brown. Set aside.
- In saucepan over medium heat, heat 1-2 tablespoons oil. Add carrots, onion, garlic and ¼ teaspoon garlic salt and stir fry 4 minutes until carrots start to become tender.
- To saucepan with vegetables, add curry paste and stir fry 2 minutes. Add coconut milk, SunButter, turmeric and coconut sugar. Bring to boil; reduce heat to simmer, add spinach and cook until wilted.
- Add rice to serving bowls. Pour curry sauce mixture into each bowl and top with tofu.
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