Let’s start cooking!

Following are some great recipes that use turmeric , both for avoring and color.

The idea is to and some inspiration here. I know it’s easy to get carried away trying to and every item listed but please refrain.

Instead, substitute what makes sense. Don’t like vegetable oil? Use olive oil! Got a problem with garlic, leave it out! Going meatless? Substitute tofu for chicken.

It’s fun to make these recipes your own!

I do recommend paying attention to the preparation instructions though. At least stick to what they say the rst time you make a new dish. After that, it’s fun to experiment.

Bottom line, have fun and don’t worry if you make a few mistakes. That’s how you learn!

Bon Appetit!

1- Homemade Curry Powder

Ingredients Preparation

  • 1 and 1/2 tablespoons Ground coriander ( seeds) 2 teaspoons Turmeric
  • 1 and 1/2 teaspoons Cumin seed
  • 1 and 1/2 tablespoons whole Black Peppercorn
  • 1 and 1/2 teaspoons crushed Red Chile 1/2 teaspoon Cardamom Seeds 1/2 inch Cinnamon Stick
  • 1/2 teaspoon whole Cloves
  • 1/4 teaspoon ground Ginger


1. Gather all of the whole spices and toast them over low heat in a small skillet. Shake the pan often to move the spices around and be sure they do not burn. Once they begin to smell nice and toasty, remove from heat and let cool a bit.

2. Transfer toasted spices and ground turmeric & ginger to spice grinder/small blender. Grind to a ne powder.

3. Store spice mixture in airtight container in cool dry place.

2- Indian-Style Dill and Turmeric Potatoes


  • 4 large potatoes, parboiled and chopped into cubes
  • 2 cloves of garlic, chopped finely
  • Large pinch of dried chilli akes
  • 1/2 teaspoon turmeric powder
  • 1 cup fresh dill, chopped nely Salt to taste
  • Olive oil


  1. Heat the olive oil in a large frying pan.
  2. Add the garlic and chilli and heat gently until fragrant. Then add the turmeric powder. Saute together for about 30 seconds.
  3. Add the potatoes and mix gently to coat with the turmeric. Add a about 1/4 cup of water and let the potatoes cook through. Then add some salt to taste.
  4. Take off the heat and add the dill. Serve immediately

3- Turmeric Sorbet


  • 2 cups ltered water
  • 1/4 cup fresh turmeric, peeled and roughly diced
  • 10 cardamon pods, seeds removed
  • 2 sticks cinnamon
  • 1 tablespoon rose buds
  • 3 teaspoons raw honey
  • 2 teaspoons fresh lemon juice


  1. In a medium saucepan, bring water to a boil.
  2. Add the turmeric, cover, allow to simmer for about 10 minutes.
  3. Add the cardamon seeds and cinnamon sticks.
  4. Simmer for a further 5-10 minutes or until avors are infused into the water.
  5. Remove the cinnamon when necessary, it can become overpowering.
  6. Remove from heat.
  7. Add the rosebuds, cover and allow to infuse 3-5 minutes.
  8. Make sure there is only a hint of rose and the mixture does not become bitter.
  9. Strain the liquid into a bowl.
  10. Add honey in increments until desired sweetness is reached.
  11. Add lemon juice until acidity is balanced.
  12. The quantities of honey and lemon will vary depending on the avors and intensity of the liquid.
  13. Allow mixture to cool, place in freezer or fridge to speed up process. Transfer mixture to ice cream machine and process.
  14. Store in freezer until ready to eat.

4- Turmeric Fried Pumpkin


  • 1 small pumpkin, skinned & seeded, cut into large cubes
  • 2 sprigs curry leaves, discard stalks
  • 2 tablespoons mustard seeds
  • 5 dried chllies or more if you like it hot, soaked to soften and discard some of the seeds
  • 2 large onions, nely chopped
  • 2 tablespoons grated ginger
  • 1 tablespoon turmeric powder 1 tablespoon coriander powder for frying, I used grapeseed oil


  1. Heat oil in pan and stir in curry leaves, mustard seeds and dried chillies until the mustard seeds start to pop.
  2. Remove chillies.
  3. Add chopped onions and grated ginger and fry until onions are soft.
  4. Toss in diced pumpkin, turmeric powder and coriander powder and stir to combine.
  5. Add about a half cup of water, stir and simmer covered, until liquid evaporates and pumpkin turns soft.
  6. If needed, add more water, cover and simmer until the desired texture. Do not put in too much water or pumpkin will become mushy.
  7. Add salt to taste. (Sprinkle with some chopped fresh coriander if desired)

5- Easy Turmeric Creamed Spinach

  • 16oz fresh organic baby spinach 1⁄4 cup water
  • 1 tsp olive oil
  • 1 medium tomato, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp garam masala
  • 1 tsp jalapeno (fresh or pickled), nely minced 1 tsp turmeric
  • 1⁄2 tsp fresh grated ginger 1⁄4 tsp salt
  • 3⁄4 cup heavy cream


  1. In a large skillet, sauté spinach in 1⁄4 cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool.
  2. In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
  3. Once spinach has completely cooled, squeeze
    out any excess water and run a knife through it to chop it up. Add the chopped spinach back to the pan with the tomato mixture, stir well to combine, and heat through. Reduce heat to low. Add the heavy cream to the mixture, stir well, and cook until mixture is heated through, about 5 minutes. Serve immediately.

6- Mother’s Recipe Chicken Satay

Chicken satay is typically an Indonesian dish. Turmeric is a compulsory ingredient used
to marinate satay, which gives the dish its characteristic yellow color.


  • Coriander Seeds (2 tablespoon)
  • Turmeric powder (1 tablespoon)
  • Salt (1 tablespoon)
  • Cumin powder
  • Vinegar (2 tablespoon)
  • Soya Sauce (2 tablespoon)
  • Spring Onions
  • Breast Fillet (cut into bite able size)


  1. Make a paste of all the above ingredients except chicken 🙂 .
  2. Marinate the chicken for 12 hours.
  3. In a frying pan ,put little oil and fry the marinated chicken.
  4. Serve in Bamboo Skewers with Peanut Sauce.

7- Turmeric Couscous


  • Couscous - 400gms
  • Onion big (sliced) - 1
  • Garlic cloves (sliced) - 6
  • Green chilly (broken) - 2 to 3
  • Broccoli (tiny orets) - 1/2cup
  • Fresh/Frozen peas - 1/2cup
  • Carrots (finely chopped) - 1/2cup
  • Red chilly powder - 2tsp
  • Turmeric powder - 1tsp
  • Garam masala/Curry powder - 1tsp
  • Mint leaves-few (optional)
  • Coriander leaves- few (optional)
  • Salt to taste
  • Roasted peanuts - 1/2cup
  • Cinnamon stick-1”
  • Green Cardamom - 2
  • Cloves - 5
  1. Heat oil in a pan, when hot add the cinnamon stick, cardamom and cloves.
  2. When the aroma rises add the onions, green chilly and garlic, saute for few mins until onion turns pink.
  3. Add the vegetables and saute until the vegetables are half done.
  4. Now add the red chilly powder, turmeric powder, Indian garam masala powder, mint leaves, coriander leaves and salt.
  5. Add about 4 cups of water and bring the mixture to boil.
  6. Add the couscous when the mixture is boiling, stir and cover the pan with lid.
  7. Simmer the heat and cook the couscous for about 8 mins.
  8. When the couscous is done nally add the roasted peanuts and serve hot with yogurt.

8- Kale-Red Bell Pepper Pasta Sauce


  • 3 cloves garlic
  • minced 1/4 onion
  • thinly sliced 1/4 tsp cumin
  • 1/2 tbsp turmeric
  • pinch of curry powder
  • 1 red bell peppers
  • 8 grape tomatoes
  • handful or 2 of kale leaves cooked pasta


  1. Saute cumin, onions, turmeric, curry powder, garlic.
  2. Then add bell peppers, kale and tomatoes. 3. When ingredients are cooked down, puree in the blender
  3. Pour the puree back to pan and simmer the sauce
  4. Add cooked pasta, toss well to combine

9- Masala Lamb Chops


  • 6 teaspoons coriander and cumin powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 and 1/2 teaspoons red chilli powder
  • 2 smalls green chillis – finely chopped
  • 2 plump cloves of garlic – finely chopped
  • 1 teaspoon salt
  • 4 tablespoons oil
  • 1/4 cup of fresh coriander (cilantro)
  • 1 pound lamb chops


  1. Put the coriander-cumin powder, garam masala, turmeric, chilli powder, green chillies, garlic, salt and oil in a large mixing bowl.
  2. Mix well, add the chopped coriander and stir again.
  3. Thoroughly coat the lamb chops with the mixture and then leave to marinade for a least one hour.
  4. Cook on a barbeque for best results. If the weather isn’t suitable for a barbeque then they will be ne cooked under a broiler.
  5. Serve immediately with salad and potatoes.

10- Chickpea Curry


  • 16 ounces canned chickpeas
  • 1 red onion, peeled & nely chopped 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • Some water
  • Salt to taste
  • 1/2 inch thick ginger
  • 2 garlic cloves
  • A pinch of salt
  • Coriander for garnish


  1. Use mortar and pestle, pound ginger, garlic and a pinch of salt into a fine paste.
  2. In a pot, heat up 3 tbsp of oil with cumin seeds and mustard seeds.
  3. When the seeds begin to pop, add onion and saute until golden brown.
  4. Add ginger-garlic paste and ground cumin, coriander and turmeric powder into the onion mixture and saute until aromatic.
  5. Add tomato paste and let the mixture cook further until the oil begins to separate. Add water if it sticks to bottom of pot
  6. Stir in chickpeas and pour enough water to cover them. Let the curry bubble away until tender/borderline mushy.
  7. Season and salt and simmer for 10 minutes.
  8. Just before serving, sprinkle chopped coriander. Serve with hot with rice or bread.

11- Detox Orange Juice


  • 6 carrots
  • 4 oranges
  • 2 inch fresh ginger (use less if you want a more subtle ginger avor)
  • 1 tsp of ground turmeric (or 2 inches of fresh turmeric)
  • Honey, to taste


  1. Juice carrots, oranges, and ginger in your juicer as well as turmeric if using fresh.
  2. Stir in ground turmeric and honey.
  3. Divide between two medium glasses or one large glass.
  4. Enjoy immediately.
  5. Feel lighter and refreshed.

12-  Potato and Eggplant Curry (India style)


  • 3 small-to-medium eggplants
  • 1 clove garlic, minced
  • 1/2 tablespoon chili powder
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper akes
  • 1 teaspoon cumin
  • 2 tablespoons coconut oil
  • 1 cup fire roasted diced tomatoes (canned)
  • 1/2 cup sweet potato puree (canned or homemade)
  • 1 teaspoon garam masala
  • 1/2 tablespoon lemon juice


  1. Slice eggplant into 1/2” thick rounds. Then chop each round into quarters (you will be left with triangle-shaped pieces of eggplant).
  2. In a small bowl, mix garlic, chili powder, coriander, turmeric, cumin and red pepper akes with 2 Tbsps water to make a paste.
  3. Heat 2 Tbsps of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.
  4. Add in the spice paste to the eggplant and cook for another few minutes, stirring often.
  5. Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
  6. Remove pan from the heat and stir in the garam masala and lemon juice.
  7. Serve immediately over a bed of rice (or cauli ower “rice” if going Paleo).

13- Curry Spiced Carrots


  • 2 Tbs Vindaloo Curry Spice
  • 3 garlic cloves – nely minced
  • 1⁄2 Cup Greek plain yogurt – divided
  • 5 Tbs good olive oil – divided
  • Kosher salt and freshly ground pepper (I used about 1⁄2 tsp of each divded)
  • 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your peeler)
  • 1 tsp tumeric
  • 2 Tbs fresh lemon juice (about 1 lemon)
  • Chopped cilantro or parsley for garnish.
  • Lime wedges for garnish


  1. Preheat oven to 425.
  2. Mix Vindaloo Curry, half of the garlic, 1⁄4 cup yogurt and 3 tbs of olive oil in a large bowl until smooth. Season with salt and pepper. You can dip the carrots in the mix or you can use a barbque brush to paint the mix on.
  3. Roast on a rimmed baking sheet in a single layer, turning twice during roasting. Charring in spots is desirable (and tastes WONDERFUL!) until done (25-30 minutes).
  4. In a separate small skillet – heat turmeric, and 2 tbs of olive oil swirling the skillet until fragrant. (about 2 minutes). Remove from the heat.
  5. Whisk lemon juice, remaining garlic and 1⁄4 cup yogurt in a small bowl. Season with salt.
  6. Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

14- Addictive Onion Fritters


  • 2 big onions, thinly sliced
  • 1 cup besan (chickpea our)
  • 1⁄2 cup rice our
  • 4-5 green chillies chopped
  • 1⁄2 cup coriander leaves chopped
  • 1 tsp carom seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • a pinch of baking soda
  • salt as per taste
  • Oil to fry


  1. Mix all ingredients in a bowl except oil.
  2. Add little water and merge everything with hands. You can add a tsp of hot oil in the batter to make it more crunchy.
  3. Heat oil in pan.
  4. Take a spoonful of Onion and spices batter and pour it in medium hot oil. Don’t over heat the oil as it can burn the bhaji and keep it uncooked.
  5. Let it fry for 2 minutes. Don’t stir frequently.
  6. Turn to other side.
  7. Remove it once it is golden brown in colour. 8. Serve it hot with chutney of your choice.

15- Bolied Egg Curry


  • 4 hard boiled eggs
  • 4 tablespoons oil, divided
  • 2 onions, roughly chopped
  • 3 big tomatoes, roughly chopped
  • 2 green chillies (or just one for the faint hearted)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • Salt to taste
  • Chopped fresh coriander leaves to garnish


  1. Boil 4 eggs in boiling water for about 10 minutes.
  2. Heat 2 tblsp oil in a deep pan over medium heat. Fry onions until golden. Take off the heat. Transfer onions to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
  3. Heat remaining 2 tblsp oil in the same pan over medium heat. Add the onion paste.
  4. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
  5. Add 2 cups of water bring to a boil on a medium ame.
  6. Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for
  7. 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
  8. Garnish with coriander leaves. Serve hot with rice or atbread.

16- Cauliflower Fritters


  • 1 small cauli ower (about 11 oz /320 g) scant 1 cup all-purpose flour
  • 3 tbsp chopped flat-leaf parsley
  • 1 clove garlic, crushed
  • 2 shallots, finely chopped
  • 4 free-range eggs
  • 1and 1⁄2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • salt + freshly ground black pepper 2 cups oil for frying

Lime sauce:

  • 1-1/3 cups Greek yogurt
  • 2 tbsp nely chopped cilantro
  • grated zest of 1 lime
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • salt and freshly ground black peppe


  1. To make the sauce, put all the sauce ingredients in a bowl and whisk well
  2. To prepare cauli ower, divide into orets. Add to a large pan of boiling salted water and simmer for 15 minutes, until soft. Drain.
  3. Add our, parsley, garlic, shallots, eggs, spices, salt, and pepper in a bowl and whisk together well to make a batter.
  4. Add drained cauli ower to batter mixture.
  5. Heat 2/3 inch of oil in a wide pan over high heat
  6. When oil is very hot, spoon in generous portions of the cauli ower mixture, 3 tablespoons per fritter. Space the fritters apart, do not overcrowded.
  7. Fry in small batches, control temp so fritters cook but don’t burn. 3-4 mins per side.
  8. Remove from the pan and drain well. Serve

17 -  Arroz Con Pollo


  • 2 tablespoons of Butter
  • 3 cloves of Garlic
  • 3 Chicken Breasts, Cubed
  • 2 teaspoons of Cumin
  • 2 teaspoons of Coriander
  • 5 1/2 teaspoons of Turmeric
  • 1 Onion, Chopped
  • 1 Pepper, Chopped
  • 1 can of Diced Chiles
  • 1 can of Diced Tomatoes
  • 4 cups of Chicken Broth
  • 1 cup of Dried Rice
  • 1 teaspoon of Chili Powder 1/2 teaspoon of Salt
  • 1/2 teaspoon of Onion Powder 1/2 cup of Shredded Cheese


  1. Heating large pan on medium heat. Melt butter. Add garlic, saute 1 minute.
  2. Sprinkle chicken with 1 tsp of the cumin, coriander, and turmeric. Add to pan and cook fully.
  3. Once chicken is fully cooked, add in diced onion and pepper. and cook 3 to 4 minutes.
  4. Add chiles and tomatoes. Cook 2 minutes.
  5. Add broth and rice. Mix thoroughly.
  6. Add remaining chili powder, cumin, coriander, salt, turmeric and onion powder.
  7. Bring the pot to a boil and then turn down the heat to low and cover. Simmer the mixture for about 20 minutes or until the liquid is absorbed and the rice is cooked through.
  8. Spread shredded cheese across the top of the chicken mixture. Cover for another minute or two to allow cheese to melt completely. Serve hot.


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