Turmeric In Foods

Turmeric Recipes

Marrakesh Vegetable Curry

Marrakesh Vegetable Curry

Prep time: 15 mins

Cook time: 35 mins

Ready In: 50 mins

6 servings


1 sweet potato, peeled and cubed                                                         

1 medium eggplant, cubed                                                                   

1 cup orange juice

1 green bell pepper, chopped                                                                

2 tablespoons raisins

1 red bell pepper, chopped                                                                  

1 zucchini, sliced

2 carrots, chopped                                                                               

1/4 cup blanched almonds

1 onion, chopped                                                                                 

1 (15 ounce) can garbanzo beans, drained

6 tablespoons olive oil

3/4 teaspoon cayenne pepper

3 cloves garlic, minced

3/4 tablespoon sea salt

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 tablespoon curry powder

10 ounces spinach


In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Sauté over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Add spinach to pot and cook for 5 more minutes. Serve!

Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Prep time: 25 mins

Cook time: 40 mins

Ready In: 1 hour, 5 mins

5 servings


1/2 onion, chopped

3 cups chicken broth, divided

1 (1 inch) piece fresh ginger root, peeled and chopped

2 tablespoons chickpea flour

2 cloves garlic, chopped

2 tablespoons vegetable oil

1/4 cup water

1 1/2 onions, halved and thinly sliced

1 (16 ounce) package rice noodles

1/2 teaspoon ground turmeric

1 quart lukewarm water, or as needed to cover

2 teaspoons paprika

1 pound boneless, skinless chicken thighs cut into 1/2 inch cubes

1/2 teaspoon cayenne pepper

salt and freshly ground black pepper to taste

1 cup coconut milk

For Garnish:

1 lemon, cut into wedges

4 green onions, sliced on the bias, green and white parts

2 hard-cooked eggs, sliced

1 cup chopped fresh cilantro

1 dash fish sauce, or to taste (optional)

1 cup crispy fried rice noodles (optional)

1 pinch curry powder, or to taste


  1. Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
  2. Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
  3. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onion to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
  4. In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
  5. Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
  6. Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.
Indian-Style Rice with Cashews, Raisins and Turmeric

Indian-Style Rice with Cashews, Raisins and Turmeric

Prep Time: 5 mins

Cook Time: 22 mins

Ready In: 27 mins

6 servings


1 tablespoon vegetable oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/4 teaspoon ground turmeric

1 bay leaf

1/2 cup raisins

3/4 cup cashew halves



Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Chickpea and Turmeric Curry

Chickpea and Turmeric Curry

Serves 4


1 onion, finely diced

2 tbsp vegetable oil

2 garlic cloves, grated

1 tbsp grated ginger

2 small turmeric roots,

peeled and grated

2 cinnamon sticks

1 tbsp ground cumin

1 tbsp ground coriander

Pinch of cayenne

1 tsp ground turmeric

600g canned chopped tomatoes

400g canned chickpeas, drained

500ml vegetable stock or water

100g baby spinach, washed


1. Heat oil in a fry pan over medium heat, and add onion, garlic, ginger and fresh turmeric. Fry for five minutes without browning.

2. Add cinnamon, cumin, coriander, cayenne, ground turmeric, tomatoes, chickpeas, stock, sea salt and pepper to the fry pan and simmer for 10 to 15 minutes.

3. Taste for spicing and seasoning then add the spinach, folding it through gently as it wilts, and serve with a drizzle of yoghurt and a bowl of steamed rice.


Whole Roasted Cauliflower

Whole Roasted Cauliflower


1 Tbsp. coconut oil
1 head cauliflower washed and pat dry
1½ cups plain Greek yogurt
1 lime, zest and juiced
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. minced garlic
1 tsp. curry powder
2 tsp. Himalayan salt
1 tsp. black pepper


• Preheat the oven to 400° and lightly grease a small baking sheet with coconut oil. Set aside.
• Trim the base to remove any green leaves and the stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, chili powder, cumin, garlic, curry powder, salt and pepper.
• Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
• Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
• Let cauliflower cool before cutting it into wedges and serving alongside a protein and a dark leafy green garden salad.

By Chef Wendell
Researchers believe the combination of cruciferous vegetables and golden turmeric (curcumin) could be an effective therapy to prevent prostate cancer and to inhibit the spread of established prostate cancers and many of today’s largely preventable diseases.

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