About this recipe:Fresh turmeric root, ginger and coconut oil come together in this recipe for homemade turmeric paste which makes a colourful and spicy addition to soups, stews and drinks.
2 tablespoons coconut oil
1 (5cm) piece fresh turmeric root, peeled and grated
1 (2.5) piece fresh ginger, peeled and grated
1 teaspoon fresh ground black pepper
80ml water, divided
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Method Prep:10min › Ready in:10min
Combine coconut oil, turmeric root, ginger and freshly ground black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium heat 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.