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:
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:
- 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).
- 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.
- Bring to a simmer (not a boil), whisking to thoroughly combine ingredients.
- Then, remove from heat and add vanilla extract. Whisk once more to combine.
- 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.
- Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature.
- Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
- 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.
- Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
- While it’s churning, chop up your candied ginger. In the last few minutes of churning, add in the ginger to incorporate.
- 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.
- Cover securely and freeze for at least 4-6 hours or until firm.
- Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
- 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:
- Pulse shallot, garlic, and ginger in a food processor.
- Heat oil in a large saucepan over a medium heat.
- Add shallot mixture and cook for about four minutes until golden brown.
- Add curry paste and turmeric; cook, stirring until the paste has darkened and starts to stick to the pan.
- This will take about 3 minutes.
- Add the tomatoes, and break them up with a wooden spoon. Then add the juices.
- Cook, stirring often until tomatoes start to break down and stick to the pot.
- Stir in the coconut milk and season with salt.
- Simmer and stir occasionally for 8–10 minutes.
- Add the vegetables and pour in enough water to cover.
- Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until vegetables are crisp-tender.
- Season fish all over with salt and put into the curry (add a little more water if the curry is very thick).
- Return to a simmer and cook just until fish is cooked through about 5 minutes.
- Serve with cooked rice noodles, cilantro leaves and a squeeze of lime.