27 Turmeric Recipes That Will Spice Up Your Life

by DailyHealthPost Editorial

turmeric recipes

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

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.

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Here’s how to make it:

Ingredients:

  • 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

Instructions:

  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

Instructions:

  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

Instructions:

  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.
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