By DailyHealthPost

27 Turmeric Recipes That Will Spice Up Your Life

turmeric recipes

Turmeric is the superfood that makes our cooking dazzle. But it does ever so much more than simply flavor and color our food. Cooking turmeric recipes with fresh turmeric or turmeric powder is an inexpensive, easy, immediate way to actually better our physical and psychological health. (1)

But what is turmeric? Also known as ‘Indian Saffron,’ turmeric is a root commonly found growing wild in forests throughout Asia. India actually produces nearly all of the world’s turmeric crop, and it’s here where an enormous 80% of turmeric is consumed. The main characteristics of turmeric are its aroma – that unforgettable pepper-like smell – its addictive sharp, slightly bitter taste, and, of course, it’s spectacular golden color.

Turmeric Benefits

Aside from being used to make our food look more attractive, this unassuming spice has a history of medicinal use in Asia dating back nearly 4,000 years. It’s also commonly used in the ancient practice of Ayurveda, the whole body healing system that was founded in India centuries ago. While our ancestors have been wise to the true worth of this special spice for thousands of years, it’s taken modern medicine a very long time to finally catch up. Only now are we truly appreciating the plethora of ways in which turmeric can work to heal us naturally and effectively.

By adapting our diets just slightly to make way for turmeric recipes, we can enhance our lives across the spectrum. To be able to access the full benefits that turmeric can offer, consuming small amounts over a long period of time really is the way to go.

While using turmeric for inflammation is most common, other uses include treating rheumatoid arthritis, urinary tract infections, and liver ailments. (2)

Fascinatingly, combining cauliflower with turmeric has been shown to prevent prostate cancer, as well as stop the growth of existing prostate cancer (3). Turmeric can also be an aid in weight management, as it facilitates the metabolism of fat.

The Difference Between Turmeric and Curcumin

Curcumin, dubbed ‘the yellow gold of India’ (4) is a naturally occurring chemical compound found in turmeric. It’s what gives the turmeric its intense yellow color as well as its antioxidant and anti-inflammatory health benefits.

Curcumin was actually discovered two centuries ago by two laboratory scientist from Harvard-Vogel and Pettetier. It was in the year 1949 that it was confirmed that curcumin can work a potent antibacterial. Then, in later years, it was established that it’s also effective as an anti-inflammatory.

Extensive studies carried out over the past thirty years have indicated the healing potential of curcumin against an extensive range of human diseases. In particular, it works well for inflammatory conditions likeAlzheimer’s disease. As well as physical ailments, Curcumin has proven to work against stress, anxiety, and depression.

The downside is that large amounts of turmeric would be required to obtain a substantial and effective dose of curcumin, as a low percentage of what you consume is actually absorbed into your body.

Piperine, which is found in black pepper, is known to help your body to absorb the nutrients from curcumin, so it’s good to combine the two. This can be as easy as always adding freshly ground black pepper to your turmeric recipes. Coconut oil is also effective in helping the body to absorb the compound since turmeric works most effectively when eaten with a little bit of fat.

27 Must-Try Turmeric Recipes

Introducing turmeric into your diet on a daily basis opens you up to a whole new world of health benefits.

If you’re interested in making some changes to your health and wellbeing, the following 27 recipes will have you reaping the benefits of turmeric in no time. They explore how to use turmeric, both fresh and ground, in exciting, flavorsome, nutritionally balanced ways.

Whenever you can, use organic, high-quality ingredients in your cooking to ensure you’re rewarded with the full health benefits of your meal.

1. Vegan Golden Milk Ice Cream

As well as turmeric, this sweet yet good for you treat contains cinnamon which stabilizes blood sugar, ginger, which works as an anti-inflammatory and coconut milk which is a healthy source of fat.

Here’s how to make it:


  • 425 ml can of full-fat coconut milk,
  • 4 quarter-size slices fresh ginger
  • 1/4 cup maple syrup, plus more to taste
  • Pinch sea salt
  • 2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/8th tsp black pepper
  • 1 tsp pure vanilla extract
  • optional: 2 Tbsp (30 ml) coconut oil
  • optional: 1/4 cup chopped candied ginger


  1. The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
  2. Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
  3. Bring to a simmer (not a boil), whisking to thoroughly combine ingredients.
  4. Then, remove from heat and add vanilla extract. Whisk once more to combine.
  5. Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance out the flavor.
  6. Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature.
  7. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
  8. The following day, use a spoon to remove the ginger. At this time you can also add coconut oil for extra creaminess by whisking in thoroughly to combine.
  9. Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
  10. While it’s churning, chop up your candied ginger. In the last few minutes of churning, add in the ginger to incorporate.
  11. Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
  12. Cover securely and freeze for at least 4-6 hours or until firm.
  13. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
  14. Will keep in the freezer for up to 10 days or more, though best within the first 7 days.

2. Easy Red Curry

What better way to serve turmeric to your whole family than in a fresh, healthy, lightly spiced curry that you can prepare and serve in under 60 minutes?

Here’s how to make 4 servings:

  • 1 large shallot
  • 2 teaspoons ground turmeric
  • 6 garlic cloves
  • 2 tablespoons coconut oil
  • 1 2-inch piece ginger, peeled, cut into pieces
  • 2 tablespoons red curry paste
  • 1½ cups whole peeled tomatoes. You’ll also want the juices from one 15-ounce can
  • 1 13.5-ounce can unsweetened coconut milk
  • Kosher salt
  • 1 pound mixed vegetables – cauliflower, carrots, and onions, cut into 1-inch pieces
  • 1 pound white fish (halibut or cod ), skin removed, cut into 2-inch pieces


  1. Pulse shallot, garlic, and ginger in a food processor.
  2. Heat oil in a large saucepan over a medium heat.
  3. Add shallot mixture and cook for about four minutes until golden brown.
  4. Add curry paste and turmeric; cook, stirring until the paste has darkened and starts to stick to the pan.
  5. This will take about 3 minutes.
  6. Add the tomatoes, and break them up with a wooden spoon. Then add the juices.
  7. Cook, stirring often until tomatoes start to break down and stick to the pot.
  8. Stir in the coconut milk and season with salt.
  9. Simmer and stir occasionally for 8–10 minutes.
  10. Add the vegetables and pour in enough water to cover.
  11. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until vegetables are crisp-tender.
  12. Season fish all over with salt and put into the curry (add a little more water if the curry is very thick).
  13. Return to a simmer and cook just until fish is cooked through about 5 minutes.
  14. Serve with cooked rice noodles, cilantro leaves and a squeeze of lime.

3. Spiced Marinated Lamb Chops

While you might have been under the impression that turmeric was only good in curry, these quick, full-flavoured lamb chops prove otherwise.

Recipe for 4 servings:

Ingredients :

  • 1 2/2 cups whole-milk plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, finely grated
  • Kosher salt, freshly ground pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon ground allspice
  • 2 pounds rib, shoulder, or loin lamb chops
  • 2 tablespoons coconut oil, divided


  1. Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper.
  2. Transfer ½ cup of your yogurt mixture to a small bowl and set aside for serving.
  3. Stir cumin, coriander, turmeric, and allspice into the remaining yogurt mixture.
  4. Season the lamb chops with salt and pepper.
  5. With your hands, evenly coat all sides of chops with the spiced yogurt mixture.
  6. Let the chops sit at room temperature for half an hour. Alternatively, cover and chill up to 12 hours.
  7. Heat 1 Tbsp. oil in a large skillet over medium-high.
  8. Wipe off excess marinade from lamb chops and cook half until browned. This will take about 3 minutes per side (the yogurt in the marinade will help them take on color quickly).
  9. Remove chops from skillet and pour off the fat.
  10. Repeat with remaining 1 tbsp. oil and the remaining chops.
  11. Serve the lamb chops with the yogurt mixture you set aside.

4. Golden Turmeric Chicken Soup

Alongside the turmeric benefits from this homely, winter soup, you’ll also be treating your body to a hefty dose of protein with every serving you eat.

The other great thing about this sweet, spicy, good for you soup is that it’s as good reheated three days after making as it was on day one.

Here’s how to make 4 servings:

Ingredients :

  • 1 teaspoon coconut oil
  • 3 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 2 jalapenos, seeded and diced
  • 1 small white onion, diced
  • 1 red pepper, thinly sliced
  • One pound chicken breast, cut into bite-sized pieces
  • 1 medium sweet potato, peeled and diced into small cubes
  • 1 1/4 teaspoon ground turmeric
  • 4 cups chicken broth (homemade is best)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup light coconut milk (from the can)
  • 2 tablespoons all natural creamy peanut butter
  • Fresh cilantro and green onions to garnish


  1. Heat coconut oil in a large pot over medium-high heat.
  2. Once the oil is hot, add in garlic, ginger, jalapenos and chicken breast.
  3. Brown chicken breast for 3-4 minutes, then stir in onion, red pepper, and sweet potato cubes.
  4. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink, about 5-7 minutes.
  5. Add in turmeric and stir to coat the chicken and vegetables.
  6. Add the chicken broth, chickpeas, peanut butter, coconut milk, salt, and pepper.
  7. Stir to combine. Bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender.
  8. Taste and adjust seasonings as necessary.
  9. To serve, ladle the soup into bowls and top with cilantro and green onions.

5. Tandoori Carrots with Vadouvan Spice and Yogurt

While this high-fiber, kid-friendly side dish might be a little bit fussy to prepare, it’s most definitely worth the little bit of extra work in the kitchen.

If you’re unable to get your hands on Vadouvan spice – an Indian spice blend, you can use tandoori masala spice instead.

Recipe for 4 servings:


  • 2 tablespoons vadouvan
  • 2 garlic cloves, finely grated, divided
  • 1/2 cup plain whole-milk Greek yogurt, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 pound small carrots, tops trimmed, scrubbed
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice


  1. Preheat your oven to 425°.
  2. Mix the vadouvan, half the garlic, 1/4 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper.
  3. Add carrots and toss to coat.
  4. Roast the carrots on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots. This should take about 25-30 minutes.
  5. While the carrots are cooking, heat turmeric and remaining 2 tablespoons oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  6. Whisk lemon juice, remaining garlic, and remaining yogurt in a small bowl; season with salt and pepper.
  7. Place carrots on a platter, drizzle the yogurt mixture and turmeric oil and top with cilantro.
  8. Serve with lemon wedges.

6. Jeweled Rice

If you’re craving a colorful, warming, fragrant dish that’s simple to prepare. Better yet, as it’s beautiful to look at and beneficial for your body, this jeweled rice recipe will satisfy.

This particular recipe yields several servings, making it a perfect choice for those large family gatherings.

Here’s how to make 6-8 servings:


  • 2 cups brown basmati rice, rinsed (if you can, soak the rice for up to 8 hours)
  • Pinch saffron
  • 2 small yellow onions or shallots
  • 2 medium carrots
  • Zest of 1 organic orange
  • Ghee or coconut oil
  • ½ Tbsp. cumin seeds
  • ½ tsp. turmeric
  • 4 bay leaves
  • 1 cinnamon stick
  • ½ cup mixed dried fruit (dates, apricots, raisins)
  • 1 tsp. sea salt
  • ½ cup packed mint leaves
  • ½ cup packed chives
  • 1 small pomegranate
  • ½ cup nuts (almonds, pistachios)
  • Extra-virgin olive oil, for drizzling
  • 1 lemon, cut into wedges, for serving


  1. In a small glass of hot water (3-4 Tbsp.), add a pinch of saffron and steep while you prepare the other ingredients.
  2. Dice onion. Grate carrots. Slice off the outer edge of the orange rind. Try to remove as little white pith as possible. Slice into matchstick-sized strips. Set aside.
  3. Heat a knob of ghee or coconut oil in a pot. Add cumin seeds and cook until fragrant, 1 minute, then add turmeric, bay leaves, and the cinnamon stick, stir to coat with oil and fry for another minute until fragrant.
  4. Next add onion, carrots, orange rind, and dried fruit. Cook until the onion softens, about 5 minutes.
  5. Drain rice and add it to the pot with 4 cups of water, the saffron water, and salt. Cover with a lid, bring to a boil, reduce to simmer for 45 minutes, or until the water has evaporated.
  6. Wash and chop the herbs. Remove the seeds from the pomegranate. Gently roast the nuts in a dry skillet until fragrant and golden.
  7. When the rice is cooked, remove from the heat. Scoop rice out onto a baking sheet to cool slightly and to prevent the grains from sticking together.
  8. Wait a few minutes before sprinkling with herbs, nuts, and pomegranate seeds. Fold to incorporate.
  9. Season to taste and enjoy.

7. Yellow Chicken Adobo

This national dish of the Philippines will definitely provide you with your recommended daily amount of turmeric. And though you’ll need some ‘special equipment’ (in the form of a layer of cheesecloth) it’s worth it.

Here’s how to make it:


  • 10 dried bay leaves
  • 2 tablespoons black peppercorns
  • 2 tablespoons ground turmeric
  • 1/4 cup unsweetened shredded coconut
  • 1/2 head of cauliflower, broken into small florets
  • 1/4 kabocha squash, cut into 1-inch pieces (about 2 cups)
  • 3 tablespoons vegetable oil, divided
  • Kosher salt, freshly ground pepper
  • 1 small white onion, chopped
  • 2 medium shallots, chopped
  • 6 large garlic cloves, chopped
  • 1 (3-inch) piece ginger, peeled, finely grated
  • 1 teaspoon crushed red pepper flakes
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • 1 cup sugarcane vinegar or distilled white vinegar, divided
  • 4 chicken legs, drumsticks, and thighs, separated
  • 3 tablespoons honey
  • Unsalted, roasted pumpkin seeds, thinly sliced Fresno chiles, and sliced scallion (for serving)
  • A layer of cheesecloth


  1. Place bay leaves and peppercorns in the center of a cheesecloth and tie it closed with kitchen twine. Set aside.
  2. Toast turmeric in a dry small skillet over a medium-low heat. Stir often, just until fragrant. Don’t let it brown. This will take about 3 minutes. Transfer to a plate.
  3. Cook coconut in the same skillet over medium-high heat, stirring occasionally, until brown.This will take about 3 minutes. Grind in a spice mill or with a mortar and pestle or finely chop.
  4. Transfer to another plate.
  5. Heat your oven to 375°F. Toss cauliflower and squash on a large rimmed baking sheet with 1 Tbsp of oil to coat; season with salt and pepper.
  6. Roast the vegetables for about 30-40 minutes, tossing occasionally, until browned and tender.
  7. Heat remaining 2 tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, shallots, garlic, and ginger and cook, stirring often, until golden brown and very fragrant, 8–10 minutes.
  8. Add red pepper flakes and cook, stirring often, just until fragrant, about 1 minute.
  9. Stir in toasted turmeric, coconut milk, and 3/4 cup vinegar. Bring to a boil and cook until liquid is reduced by about one-third, 20–30 minutes.
  10. Prepare a grill for medium-high heat (or heat a grill pan over medium-high). Season chicken with salt and pepper and grill, turning occasionally, just until skin is charred (chicken will not be cooked through at this point), 8–10 minutes.
  11. Add chicken and reserved sachet to turmeric sauce. Cook, partially covered, until chicken is tender, 60–80 minutes.
  12. Stir honey and remaining 1/4 cup vinegar in a small bowl until honey is dissolved; add to braise, then add roasted cauliflower and squash. Taste and season with more salt or honey as needed.
  13. To serve, divide the adobo among bowls and top with burnt coconut, pumpkin seeds, chiles, and scallion.

8. Grilled Clams With Aleppo Pepper, Turmeric, And Lime Butter

In case you were wondering if you could bring turmeric to the BBQ… the answer is yes! It works beautifully combined with pepper, lime, and butter and served with grilled clams.

To make 4 servings:


  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons Aleppo pepper or 1 crushed red pepper flakes
  • 1 teaspoon finely grated peeled turmeric or ½ ground dried turmeric
  • 1 teaspoon finely grated lime zest
  • Kosher salt
  • Grilled clams


  1. Place butter, Aleppo pepper, and turmeric in a small bowl.
  2. Add lime zest and mix until well combined; season with salt.
  3. Add butter to bowl with grilled clams and toss to coat.
  4. Transfer to a serving platter and top with cilantro to serve.

9. Miso-Turmeric Dressing

If you’re looking for a speedy way to get your turmeric dose, try this dressing on salmon or noodles. You really can’t go wrong with it!

Here’s the recipe for 1 cup:


  • 1/3 cup rice vinegar
  • 1/4 cup mirin
  • 1/4 cup vegetable oil
  • 2 tablespoons finely grated carrot
  • 2 tablespoons white miso
  • 1 tablespoon finely grated peeled ginger
  • 2 teaspoons finely grated peeled turmeric
  • 1 teaspoon toasted sesame oil


  1. Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.
  2. Serve over seared salmon or cooked soba noodles.

10. Honey-Turmeric Pork with Beet and Carrot Salad

While it calls for some hard graft in the kitchen, when you sit down to enjoy this comforting honey-turmeric pork you’ll be glad you went through with it.

Here’s how to make 4 servings:


  • 1¼ pounds boneless pork shoulder, fat trimmed and cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely grated
  • 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
  • ½ cup plain yogurt
  • ¼ cup honey
  • 2 tablespoons (or more) fresh lemon juice, divided
  • 2 tablespoons vegetable oil
  • 3 small beets, scrubbed, thinly sliced
  • 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons olive oil
  • Himalayan salt


  1. Pound pork between 2 sheets of plastic wrap to ¼” thick; season with kosher salt and pepper.
  2. Whisk garlic, turmeric, yogurt, honey, and 1 tbsp. lemon juice in a small bowl; season with kosher salt and pepper.
  3. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
  4. Remove cutlets from marinade, letting excess drip off.
  5. Heat 1 tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.
  6. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
  7. Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tbsp. lemon juice in a small bowl.
  8. Season with kosher salt, pepper, and more lemon juice, if desired.
  9. Sprinkled with sea salt and serve warm.

11. Red Lentil Daal

For a quick, healthy yet comforting dinner, daal is an ideal choice. Using plenty of warm and peppery turmeric is a fantastic alternative to piling on the salt.

Serves 3


  • 2 cups red lentils
  • ½ cup coconut milk
  • 2 cups hot water
  • 1-inch ginger piece, peeled and grated
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp coconut oil
  • 1 tsp turmeric powder
  • ½ tsp garam masala
  • Coconut milk, mixed seeds. and fresh parsley leaves, to garnish
  • ½ tsp Himalayan salt
  • Freshly ground black pepper


  1. Rinse the red lentils with cold water and drain.
  2. In a medium saucepan heat the coconut oil, add the onion, garlic, ginger, and turmeric, and cook for two minutes, stirring frequently.
  3. Add the lentils and water, bring to boil and let simmer for 15 minutes.
  4. Add garam masala and coconut milk and mix to combine.
  5. Let simmer for another five minutes, until all the liquid is absorbed.
  6. Serve the daal warm, garnished with a few drops of coconut milk.

12. Turmeric Late

If you’re a coffee lover, this healthy latte – yes, you read that right- is crammed with turmeric. It could be the perfect replacement for your caffeinated indulgence.

Here’s how to make it:


  • ½ cup coconut milk
  • 1 tablespoon date sugar or 2 teaspoons raw sugar
  • 4 teaspoons freshly grated turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
  • ⅛ teaspoon Chinese five-spice powder or ground nutmeg
  • Pinch of kosher salt


  1. Whisk coconut milk, sugar, turmeric, ginger, five-spice, salt, and ¾ cup water in a small saucepan and bring to a boil.
  2. Remove from heat and let mixture steep 5 minutes. Strain through a fine-mesh sieve into a mug and serve.

13. Jamaican Meat Pies

These special Jamaican meat pies are especially distinctive in their flavor and color because of the addition of turmeric.

To make 10-12 servings:


For the crust

  • 4 cups unbleached all-purpose flour (plus more for dusting)
  • 2 tablespoon coconut sugar
  • ½ tablespoon salt
  • ½ – 2-teaspoon turmeric
  • 10 oz. butter
  • 1 tablespoon apple cider vinegar
  • 1 cup iced water

For the filling

  • 1 teaspoon curry
  • ½ medium onion chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon paprika
  • ½ teaspoon all spice powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 3 green onion, chopped
  • 2 tablespoon chopped parsley
  • 1 ½ teaspoon salt or more
  • ½ teaspoon chili pepper
  • 1 pound ground beef
  • ¼ cup bread crumbs
  • ½ scotch bonnet pepper chopped (optional)


  1. In a food processor or by hand, mix together, flour, salt, sugar, turmeric blend well
  2. Add the butter,  followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
  3. Place the dough on a well-floured surface. Divide it into 2 and roll it out.
  4. Place in the refrigerator for at least 30 minutes until ready to use
  5. While you wait, prepare the filling by add 2 tablespoons of oil to a saucepan, followed by onions, garlic, paprika, thyme curry, chili powder, white pepper, and all spice. Let it simmer for about 2 minutes,
  6. Then, add ground meat, bread crumbs and continue cooking for about 10 or more minutes.stirring frequently to prevent burning, add about ½ cup of water.
  7. Finally add green onions and parsley, adjust for salt and pepper seasoning.
  8. Remove from stovetop and let it cool.
  9. Using a large mouth, glass or bowl about 4 – 5 ” cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut.
  10. Refrigerate until ready to use.
  11. Scoop a heaping tablespoon of filling into each circle, and brush with egg white or white around half of the circle. Fold over twist with fingers gently to seal the edges of the meat pie.
  12. Another way of sealing is by pressing the tines of a fork along the edges of the dough.
  13. Carefully place each pie on a baking sheet and bake for about 30 minutes.
  14. Serve warm. Leftovers can be frozen.

14. Turmeric-Ginger Tonic With Chia Seeds

This fresh and turmeric tonic is not for the faint hearted! Be prepared for the heat from the turmeric and peppercorns.

Here’s how to make for 4 servings:


  • 1 4-inch piece peeled ginger, coarsely chopped
  • 1 4-inch piece peeled turmeric, coarsely chopped
  • ⅓ cup honey
  • ¼ cup fresh lime juice
  • 2 teaspoons black peppercorns
  • 1 tablespoon chia seeds


  1. Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a food processor
  2. until smooth.
  3. Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell. This will take about 8–10 minutes.
  4. Divide the tonic among ice-filled glasses.
  5. Drink immediately.

15. Thai Chiang Mai Curry Noodles

As well as the turmeric, this recipe is packed with plenty of other good-for-you ingredients. This dish from Northern Thailand is usually served up in an enormous bowl.

Here’s the recipe for 6 servings:


  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons red curry paste or 2 tablespoons Panang curry paste
  • 3⁄4 lb boneless chicken, cut into big bite-sized chunks or 3⁄4 lb boneless beef such as tri-tip steak or 3⁄4
  • lb flank steak, thinly sliced crosswise into 2-inch strips
  • 2 cups unsweetened coconut milk
  • 1 3⁄4 cups chicken broth
  • 2 teaspoons ground turmeric or 2 teaspoons curry powder
  •  2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1⁄3 cup coarsely chopped shallots
  • 2 tablespoons freshly squeezed lime juice
  • 1⁄3 cup coarsely chopped fresh cilantro
  • 1⁄3 cup thinly sliced green onion
  • 1 lb fresh Chinese noodles


  1. Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.
  2. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
  3. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer.
  4. Cook about 10 minutes until meat is cooked through.
  5. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
  6. Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles.
  7. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls.
  8. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro, and green onions.
  9. Serve hot and garnish to your taste.

16. Vegan Sweet Potato Falafels

The traditional middle eastern dish falafel has been given a healthy makeover!

With the addition of turmeric and sweet potato and by baking them in the oven, this delicious gluten-free, nutrition-filled vegan treat can be enjoyed on a regular basis.


  • 1 can chickpeas
  • 300g sweet potatoes
  • 2 large cloves garlic
  • 1 handful fresh coriander leaves
  • ¼ teaspoon ground cardamon
  • 1 tablespoon of freshly grated turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon heaped ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 2 tablespoons (+ a bit more for rolling with) chickpea flour


  1. Scrub and chop the sweet potato and boil until soft with skin still included.
  2. Drain the sweet potato and place in a mixing bowl.
  3. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
  4. Add all ingredients into blender or food processor (except for the gram flour).
  5. Blend until most of the mixture is broken down.
  6. Add the gram flour and continue to mix in with a spoon.
  7. Take a teaspoon of mixture and roll into a golf ball sized ball.
  8. Place on a lightly oiled baking tray and bake in preheated oven at 400F for approximately 30 minutes or until tanned.

17. Turmeric-Garlic Shrimp With Cabbage and Mango Slaw

Ready in less than 30 minutes, this speedy shrimp dish is a unique way to get your daily serving of turmeric.

Here’s how to make 4 servings:


  • 1 tbsp plus 1 tsp olive oil
  • 2 limes, divided
  • 1 tsp kosher salt
  • 1/8 ground black pepper
  • 1/2 head red cabbage, shredded (12 oz total)
  • 1 (8 oz) mango, julienned
  • 1/4 small red onion, sliced into thin strips
  • 2 tbsp fresh chopped cilantro, divided
  • 28 (1 lb peeled and deveined) extra large shrimp
  • 2 garlic cloves, crushed
  • 3/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/8 tsp crushed red pepper flakes


  1. Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper. Toss with the cabbage, red onion, mango and 1 tbsp fresh cilantro.
  2. Combine shrimp with the remaining salt, turmeric, crushed red pepper flakes, and cumin.
  3. In a large deep saute pan over medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque.
  4. Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp and cook until shrimp is cooked through and opaque adding the crushed garlic the last minute.
  5. Return all the shrimp to the skillet, stir to combine with garlic.
  6. Remove from heat, squeeze lime over shrimp and toss with cilantro.

18. Cleansing Vegetable Turmeric Soup

If you’re thinking about a detox, but don’t know how to detox deliciously, then let this vegetable turmeric soup help you. It will cleanse you from the inside out!

To make 4 servings:


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 stalks celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1 tablespoon ground turmeric
  • 2 teaspoons garlic, minced (about 4 cloves)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cayenne pepper
  •  32 ounces vegetable broth
  • 3-4 cups water
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 cups cauliflower florets, chopped
  • 1 15-ounce can mixed beans, drained and rinsed
  • 1 bunch kale, chopped
  • One 7-ounce package shirataki noodles, drained


  1. In a large saucepan or pot over medium-low, warm oil.
  2. Add onion and stir and cook for 5-7 minutes, until the onions begin to brown.
  3. Then, incorporate carrots and celery and cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low.
  7. Add cauliflower, cover and simmer for 10-15 minutes, until cauliflower is tender.
  8. When the cauliflower is fork tender, add beans, kale, and noodles.
  9. Cook until the kale is slightly wilted. Serve hot.

19. Watermelon Orange Ginger Turmeric Juice

If you’re a turmeric lover, you will adore this fruity, refreshing juice that’s deliciously spiced up with the superfood.

For 4 servings:


  • 18 oz freshly squeezed orange juice (from about 6 oranges)
  • 7 cups of cubed watermelon
  • Approx. 3″ knob of peeled ginger root
  • 3/4 – 1 tsp ground turmeric


  1. Juice six or so oranges, or until you’ve reached 18 oz of juice.
  2. Cut and cube watermelon and add watermelon chunks to a blender.
  3. Add ginger (no need to mince or grate) and turmeric.
  4. Pour in orange juice.
  5. Blend until watermelon chunks have liquefied and the juice is smooth.
  6. Pour juice through a strainer and discard pulp and ginger remnants.
  7. Serve.

20. Roasted Turmeric Cauliflower

You get flavor, convenience, and nutrition in this superfood powerhouse of a dish!

For 4 servings:

Ingredients :

  • 1 head cauliflower
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons water
  • 1/2 teaspoon crushed garlic
  • 2 tablespoons fresh basil (chopped)


  1. Preheat oven to 400°F.
  2. Chop the head of cauliflower into florets.
  3. Whisk together coconut oil, turmeric, cumin, crushed red pepper, garlic, and water.
  4. Place the cauliflower florets on a pan, pour the mixture over them, and toss well.
  5. Roast the cauliflower for 30 minutes, and top with fresh basil.

21.Tropical Turmeric, Carrot, and Ginger Smoothie

This fast, simple, savory smoothie is packed full with goodness and delicious, adventurous flavors.

Not only will you enjoy the benefits of the fresh turmeric, but you’ll be taking in at least three of your five portions of fruit and vegetables a day.

Here’s the recipe for two servings:


  • 1 blood or navel orange, peel and pith removed
  • 1 large carrot, scrubbed and chopped
  • ½ cup frozen mango chunks
  • ⅔ cup coconut water
  • 1 tablespoon shelled raw hemp seeds
  • ¾ teaspoon finely grated peeled ginger
  • 1½ teaspoons finely grated peeled turmeric
  • Pinch of cayenne pepper
  • Pinch of kosher salt


  1. Place all of your ingredient in a blender.
  2. Purée until smooth and strain if desired.
  3. Drink immediately.

22. Turmeric & Coconut Roasted Butternut Squash Bisque

If you’re looking for an easy to prepare soup that’s also vegan and packed with antioxidants and anti-inflammatories, this one pot wonder is the perfect choice!

To make:


  • 3 medium size butternut squash
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 3 (15-ounce) cans of coconut milk
  • 16 ounces of vegetable stock
  • 1 tablespoon of chopped onion
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ginger
  • 4 teaspoons of turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon of salt
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of cumin
  • ¼ teaspoon of cloves


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Using a large knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds.
  3. Lay the butternut squash halves face up on a foil-lined baking sheet.
  4. Drizzle with olive oil, salt, and pepper.
  5. Roast in the oven for 1 hour, or until the squash is golden brown on the edges.
  6. Remove the squash from the oven and let it rest until it is cool enough to handle.
  7. Brown the onions in oil a large soup pot.
  8. Gently scoop the roasted butternut squash out of the skin and into the pot. Discard the skin.
  9. Add the coconut milk and turn the heat to medium, allow the coconut milk and butternut squash to warm for 10 minutes, stirring occasionally.
  10. Add the vegetable stock and all of the spices.
  11. Using an immersion blender, blend all of the ingredients together until the soup is smooth and creamy.
  12. Allow to cook over medium heat for another 30 minutes, stirring occasionally.
  13. Serve warm, with fresh bread.

23. Spiced Pancakes

These oil free, super fluffy vegan pancakes are an excellent way of getting your daily portion of turmeric into your day first thing in the morning.

To make 5-7 pancakes:


  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 2 tbsps maple syrup
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp ground turmeric
  • pinch of black pepper
  • ¼ tsp ginger


  1. Combine all ingredients in a blender.
  2. Blend till combined. Don’t over blend.
  3. Heat a non-stick skillet over medium-high heat.
  4. Pour about 1/4 cup of batter into the pan. Since it is quite thick, spread/smooth into a circle.
  5. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip.
  6. Cook for another 2-3 minutes. Remove from pan.
  7. Repeat until all the batter is gone.
  8. To serve, top with yogurt, apple butter, and chopped nuts.

24. Golden Ginger & Turmeric Cookies

Vegan and gluten free and really good for you cookies? Is it really possible? Absolutely!


  • 1/2 cup ground almonds
  • 1 cups organic gluten free oats
  • 1/2 cup mixed seeds
  • 1 cup desiccated coconut
  • Pinch pink salt
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 3 tsp ground ginger
  • 1 knob fresh ginger, grated
  • 1 tsp fresh turmeric grated or 11/2 tsp ground turmeric
  • 1/3 cup maple syrup
  • 1 tsp baking powder
  • 1 ripe bananas, mashed
  • 1/2 cup melted coconut oil
  • 2 tbsp almond butter


  1. Pre-heat your oven to 400F.
  2. Mix all the dry ingredients in a large bowl
  3. Melt the coconut oil in a saucepan (low heat) and then pour into a separate bowl, add in the bananas, maple syrup, almond butter, fresh ginger, and turmeric – mix to combine everything.
  4. Add the wet ingredients to the dry and mix really well to combine everything.
  5. Shape the mix into balls and pop them onto a lined baking tray.
  6. Bake for 20-25 minutes until slightly brown on the outside.

25. Turmeric Cake

This simple and delicious vegan turmeric cake is perfect to serve after dinner as a healthy dessert alternative.

Here’s how to make it:


  • 3 cups self-rising flour
  • ⅔ cup sugar
  • 1 tbsp turmeric
  • 1 ½ cups unsweetened shredded coconut
  • Pinch of salt
  • ¾ cup coconut oil
  • 1 ¾ cups coconut milk
  • 1 tbsp tahini (sesame paste)
  • Shelled pistachios for garnish


  1. Preheat the oven to 350F
  2. Coat the bottom and sides of an 11×7 in baking dish with tahini
  3. In a large bowl, combine flour, sugar, turmeric and shredded coconut and salt. Mix well.
  4. Add coconut oil and milk and gently stir all the ingredients together until just combined (do not overmix).
  5. Spoon batter evenly on the prepared baking dish.
  6. Decorate with pistachios on top and bake at 350F for approximately 45 minutes.
  7. Let sit for at least 15 minutes before cutting.

26. Turmeric Chickpea Fritters

Mouth-wateringly tender on the inside but with a great crunch on the outside, these hearty, garlicky, easy chickpea fritters are infused with the wonder spice.


Chickpea Fritters:

  • 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1-2 tbsp olive oil, divided (plus more for sautéing)
  • 4 cloves garlic, minced
  • 1/2 cup panko bread crumbs
  • 1/4 cup fresh parsley, finely chopped
  • 3 tbsp parmesan cheese
  • 1 tbsp hulled white sesame seeds or hemp seeds
  • 2 tsp coconut sugar
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • Pinch sea salt and black pepper
  • 1/2 lemon, juiced
  • 1 15-ounce can chickpeas, drained, rinsed and thoroughly dried

For The Coating:

  • 2 tbsp parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs

To Prepare

  1. Preheat oven to 375 degrees and add flax egg to a food processor or high-speed blender.
  2. Heat a large metal or cast iron skillet over medium heat.
  3. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes.
  4. Remove from heat and cool slightly, then add to food processor or blender with a flax egg.
  5. Add panko bread crumbs, parsley, parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice.
  6. Pulse/blend until small bits remain, scraping down sides as needed.
  7. Add rinsed/dried chickpeas and blend until a “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  8. Taste and adjust seasonings as needed.
  9. To make the coating, mix parmesan cheese and panko breadcrumbs in a shallow bowl. Set aside.
  10. Scoop out heaping 1 Tbsp amounts of dough, form/roll into balls – about 15 total.
  11. Roll fritters in the vegan parmesan cheese-panko bread crumb mixture to coat.
  12. Heat the same skillet you used earlier over medium heat.
  13. Once hot, add enough oil to form a thin layer on the bottom of the skillet, then add fritters. Depending on the size of your pan, you may need to cook them in two batches as to not crowd the pan. Add more oil as needed.
  14. Brown fritters for 4-5 minutes total, shaking the pan to roll them around and brown all sides. Turn down the heat slightly if browning too quickly.
  15. Add sautéed fritters to a bare or foil-lined baking sheet and transfer to the preheated oven and bake for 12-15 minutes.
  16. Once fritters are golden brown and fairly firm to the touch, remove from oven. Let cool a few minutes before serving. They will firm up the longer they cool.

27. Raw Vegan Ginger And Turmeric Cheesecakes

If you have a sweet tooth and would just love to eat cake every day without feeling guilty for doing so, these turmeric cheesecakes could be exactly the thing you’re looking for.

For the base:

  • 100g almonds
  • 90g dates

For the filling:

  • 250g cashews
  • 20g softened coconut butter
  • 50g melted coconut oil
  • 10g fresh ginger
  • 10g fresh turmeric
  • 30g lemon juice
  • 75g maple syrup
  • 1 cup water

For the caramel:

  • 50g dates
  • 15g melted coconut oil
  • 8g fresh ginger
  • 1/2 cup water


  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream.
  5. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  6. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  7. Spoon the caramel on top of the cheesecakes when ready to serve.

You may never have guessed that the little jar of turmeric in your spice cupboard could be capable of so much good! By adopting some of these easy turmeric recipes into your life, you could begin to lead a fuller, healthier, tastier life starting with your next meal.

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