Curcuma Sun Pilav

vegan turmeric sun pilaf

Marco Polo, the great Venetian explorer, learned about numerous customs, places and foods on his travels in Asia . Europe owes him not only pasta and ice cream, but also turmeric, the intense yellow root with a long tradition as a dye, medicine and food .
With Curcuma Sun, a particularly colorful rice specialty is now available on the home menu : the aromatic basmati rice takes on a light yellow color when cooked and surprises with a fine, spicy turmeric note.

A rice dish from 1001 Nights:

For the new recipe tip Curcuma Sun Pilaf, the journey of discovery takes us to Persia, where a dish that is one of the classic rice recipes was created thousands of years ago: the pilaf or pilau . However, Persian pilaf is not your everyday one-pot dish. It is served at every wedding, every bar mitzvah and every birth of a child and reflects the high cultural significance of rice. The rice dish presented here originally comes from the oriental region and, thanks to its triumph, can now be found in Caribbean cuisine in addition to Central Asia and India . Traditionally originated in Islamic countries, pilaf is usually prepared with lamb, mutton or beef. The presented version deliberately presents a meat-free alternative .

Vegan Turmeric Sun Pilaf


(for four persons)
  • 2 tablespoons oil
  • 500g tofu, cut into cubes
  • 1 tbsp mixed spices made from chili, garlic, coriander and curry powder
  • ¼ l vegetable broth
  • 150 g shelled fresh peas
  • 4 carrots, peeled and cut into cubes
  • 200 g uncooked Curcuma Sun rice


The golden rice of the explorers: Curcuma Sun takes on a golden yellow color when cooked!

  1. Heat the oil in a pot and fry the tofu with the mixed spices. Add the broth.
  2. Add the peas, carrots and rice, mix and simmer for another 20 minutes.
  3. Serve with fresh tomato and onion salad. Enjoy your meal!

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