Recipe Page: Turmeric

Turmeric Chicken Curry

Duration: 40 minutes

A rich and delicious chicken curry.

Utensils

  • Skillet or Dutch oven

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 cups chopped vegetables (such as bell peppers, carrots, and peas)
  • Salt and black pepper to taste
  • Cooked rice for serving
  • Chopped fresh cilantro for garnish

Instructions

  1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened.
  2. Add minced garlic and grated ginger to the skillet, sautéing for 1-2 minutes until fragrant.
  3. Add chicken pieces to the skillet and cook until browned on all sides.
  4. Stir in ground turmeric, ground cumin, ground coriander, paprika, ground cinnamon, and cayenne pepper (if using). Cook for another minute.
  5. Pour in coconut milk and chicken broth. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Add chopped vegetables to the skillet and simmer for an additional 5-7 minutes until the vegetables are tender.
  7. Season with salt and black pepper to taste.
  8. Serve the turmeric chicken curry hot over cooked rice, garnished with chopped fresh cilantro.

Turmeric Coconut Lentil Soup

Duration: 35 minutes

A super tasty coconut soup.

Utensils

  • Large pot
  • Immersion blender (or regular blender)

Ingredients

  • 1 cup dried red lentils, rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Chopped fresh cilantro for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
  2. Add minced garlic and grated ginger to the pot, sautéing for 1-2 minutes until fragrant.
  3. Stir in ground turmeric and ground cumin, cooking for another minute.
  4. Add rinsed red lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the lentils are tender.
  5. Use an immersion blender to partially blend the soup until creamy, leaving some lentils whole for texture.
  6. Stir in lemon juice and season with salt and black pepper to taste.
  7. Serve the turmeric coconut lentil soup hot, garnished with chopped fresh cilantro.

Turmeric Roasted Cauliflower

Duration: 35 minutes

Roasty flavours with hints of turmeric.

Utensils

  • Baking sheet

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Lemon wedges for serving (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss cauliflower florets with olive oil, ground turmeric, ground cumin, paprika, salt, and black pepper until evenly coated.
  3. Spread the seasoned cauliflower florets in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, or until the cauliflower is golden brown and tender.
  5. Remove from the oven and let cool slightly.
  6. Serve the turmeric roasted cauliflower hot, with lemon wedges on the side for squeezing over if desired. Garnish with chopped fresh parsley.