- 2 tablespoons coconut oil
- 1 (2 inch) piece fresh turmeric root, peeled and grated
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 teaspoon fresh ground black pepper
- 1/3 cup water, divided
- Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
- Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
04/17/2018
recipepes.com
Fresh Turmeric Paste, recipe
PT15M
PT1H
5
455 calories
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