With a full time job in London, dinners usually consist of whatever is easy to whip up in under half an hour, and often times I don’t really have the time or energy to truly think about what I’m cooking with and the benefits beyond the flavour, although I wouldn’t consider my cooking unhealthy. Generally, if it’s easy to make and seems healthy enough, that’s what I’ll usually go with. But I have learnt the hard way that it’s not enough, that I need to listen to my body and I need to think more about what I’m eating. So I have made it my mission to understand food better, to understand the ingredients that I’m cooking with and aim to cook with more of what I know is good for my body.
So I decided to shift my focus to turmeric based recipes. It has such amazing anti-inflammatory and anti-oxidant properties, which is just what I need right now. There are so many health benefits of turmeric, it has become my goal to incorporate it more into my diet. While there are lots of ways to consume it (a turmeric shot in the morning or a cup of turmeric milk is great), I find the simplest is to just incorporate it into my daily cooking.
However, that doesn’t mean that cooking has to be complicated, or that it has to take long! Rather than looking around for complex turmeric based recipes, I took my own approach to it and decided to just modify dishes that I already make. I’m still a big believer of quick weeknight dinner recipes, like my recipe below for the creamiest king prawn pasta in a turmeric and sour cream sauce. You wouldn’t believe how easy it is to make. Not only can you whip this amazing delicious dinner up in 20 minutes, you can also substitute the wholewheat pasta for gluten free lentil or pea penne, for a super simple gluten free meal.
2 tbsp olive oil
3 cloves crushed garlic
1 tsp Hungarian paprika flakes (or normal paprika, but Hungarian paprika flakes are packed with so much flavour!)
1 tbsp turmeric powder
100g asparagus tips, halved
350g wholewheat spaghetti
150g prawns (I used cooked)
2 tbsp low fat sour cream
Liberal pinches of salt and black pepper,
Zest and juice of one lime
Grated Parmesan cheese
1. Put pasta to cook according to instructions. Drain, reserving 100-200ml of pasta water.
2. In a pan over medium heat, add olive oil, crushed garlic, paprika and turmeric. Toss in prawns and cook for a few minutes. If you’re using uncooked prawns, make sure they’re cooked before you go to the next step.
3. Reduce to low heat, add in pasta and mix.
4. Add pasta water – enough to make it saucy. You might not need all of it, so add a little to start with and then top up if it feels too dry.
5. Add sour cream, lime zest and juice, some Parmesan (roughly 1 tbsp), salt and pepper to taste. Mix, and serve.