Not sure about that recipe....coconut milk and tomatoes????
anyhow, tumeric to me mostly tastes bitter...and yellow. I could get along without it for a long time.
Linda C

That could explain the absence of tumeric in my spice collection. I know I've had it in the past but not in recent memory.

I don't mind the sound of the unsweetened coconut milk and the 'maters. I might leave them out or garnish with them. Not sure. I have everything but coconut milk on hand. I will use chick broth rather than vegetable broth which I'm not fond of.

I'm just looking to eat something different today with minimal effort.

Turmeric is one of the essential colorants of many curries but it does add an earthy-nutty (bitter?) flavor that I like in curries. It's really good with beans.

If you don't have any in the pantry, no real need to buy it. On the other hand, if this is the first time you're making this recipe, go for it; I'm a firm proponet of making a new recipe "as is" the first time and then playing with it from then on.

And I think the coconut milk and the tomatoes are good complements (creamy versus tart-acidy).

That recipe looks great. I'd serve it with good rice.

Joe

The recipe sounds delicious to me and I have c/p already. I use a LOT of turmeric in my cooking because of it's strong anti inflammatory properties. If you just taste some it can have a slightly bitter taste. I would describe the taste as more earthy though.

With the amounts and types of spices in your recipe you will not even taste the turmeric at all. If you don't have any turmeric you can leave it out - it will be adding more color than flavor here. But, I think I remember you not liking really hot food, so be careful with the whole and the powdered cayenne pepper. You could sub a small amount of milder red pepper flakes. The chopped fresh tomatoes will be good in this. I would definitely use the lime at the end to brighten the taste of the soup. Of course, if you don't have veggie stock you could sub chicken broth/stock.

Let us know if you make this.

Lee

Lee, I just don't LIKE vegetable stock! Not any that I have tasted anyway. I tried making some one and didn't even like that. If you can point me to some veggie stock I'd like, I'd use it. I'm not a vegetarian.

Well, since a trip to the market is required for the coconut milk I might as well get tumeric. Any spices/herbs I don't use frequently I store in the freezer.

I agree that some nice basmati rice would be good with this. Maybe I will get some naan from the Indian restaurant around the corner. Yeah, that's the ticket!

Vegetable broth taste can be very dependent on the vegetables used. I find some brands unpleasant or at least too assertive to be a background flavor in a recipe. I like the flavor of Trader Joe's Savory Vegetable Broth Concentrate. A box has 12 pouches - each pouch can be mixed with water to make a cup of vegetable stock.

I like the taste of tumeric, I sometimes add a bit when cooking rice. I haven't noticed bitterness (and I'm fairly bitter sensitive) - perhaps because it usually is used in a small enough amount that the bitterness isn't noticeable.

I've been reading about tumeric because it is suggested to help counteract the effect of chemo on the brain.

With the number of spices in this recipe I doubt if you could tell if it was made with veg broth or just plain water.There seem to be quite a few ingredients that are not compatible such as garbanzos and coconut milk.

I would leave out the coconut milk and I would have to substitute dried garbanzos that I boil myself for the canned ones - I hate the taste of canned garbanzos, even after they have been rinsed.

With all the ingredients, you could probably leave out the turmeric, but since I keep in on hand, I would use it. It's not one of my favorite flavors, however, and I seem never to make any curry dish the same way twice. I only make curries when the weather is cool, however, which is rather limiting.

I think it is perfectly fine to omit spices in recipes, especially ones that have that many. I always omit cinnamon in any curry paste recipe that I find, since I don't like cinnamon in curry. I also omit nutmeg in Italian recipes for spinach, since I hate nutmeg and spinach together. I also always omit cumin in hummus and find the results infinitely better. You can often add omitted spices afterwards, if you want to see what the difference really is.

Lars

Tomatoes and coconut milk are often used together in Indian curry recipes. I don't see why you would think garbanzos and coconut milk are incompatible. The recipe sounds fine to me.

Oops! Sorry, I missed where you said you didn't like veggie stock (I've never used it so I don't have an opinion there), I was just trying to make a suggestion to make the recipe easy to make with ingredients you would likely have on hand.

Naan would be great with this I think. You're lucky to have a nearby Indian restaurant.

Lee

I eat a lot of curries that have tomato and coconut milk, and garbanzo beans. I also don't seem to notice any bitter taste with tumeric. I made's Joe's basmati rice and tumeric recipe, it was yummy. And I didn't think I liked tumeric. But for whatever reason, I have two jars, so am looking to use it up. Plus it is good for you! I think there's tumeric and then there's tumeric, I think it suffers on the shelf too long.

Of all those herbs, spices, etc, I find that bay leaf, garlic and paprika are the only ones not in my curry powder. If I was looking for "minimal effort" I'd be tempted to make one big ol' substitution.