Turmeric Cream

We served this at our "Healing Spices" Suppers meeting featuring turmeric with Fava Bean Puree and Roasted Fall Vegetables.

Source: Adapted from a recipe found on www.bonappetit.com


2 tablespoons
coconut oil
red onion (chopped)
3 cloves
garlic (thinly sliced)
serrano chile (seeded, deveined and finely chopped)
salt (to taste)
1 tablespoon
fennel seeds
1 tablespoon
cumin seeds
cardamom pod (husk removed)
2 teaspoons
black peppercorns
2 tablespoons
coriander seeds
2 tablespoons
finely grated fresh turmeric root (or 1 1/2 tablespoon dried)
4 cups
coconut cream

Additional Notes

Coconut cream can be "harvested" from cans of full-fat coconut milk by chilling the cans and then opening them and scooping out the coconut cream, which will have risen to the top and hardened. Save the liquid for use in smoothies or chia puddings. Some manufacturers offer cans of coconut cream, but check the labels as some brands contain sugar. We used Trader Joe's brand coconut cream.


In a saucepan over medium heat, saute onion, garlic, and chiles in the coconut oil. Season with salt.

Meanwhile, warm the fennel, cumin, cardamom, peppercorns, and coriander in a small dry frying pan over low heat until fragrant. Transfer to a spice grinder and grind to a powder. Add the spice mixture and turmeric to the onions and saute for another minute. Add the coconut cream and simmer the mixture until the liquid reduces by half. Season with salt, then strain the cream through a fine strainer, discarding solids. Set aside. Let cool and whisk to emulsify the mixture. Serve at warm room temperature. Coconut oil solidifys at about 76 degrees Farenheit, so in the winter you will want to serve it somewhat warmer than room temperature.

Turmeric cream can be made one day ahead. Stores tightly covered in the refrigerator for five days. Gently reheat before using.  (Recipe #849)