27 Turmeric Recipes That Will Spice Up Your Life

by DailyHealthPost Editorial

turmeric recipes

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.

Ingredients:

  • 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

Instructions:

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  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:

Ingredients:

  • 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

Instructions:

  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:

Ingredients:

  • 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

Instructions:

  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.
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