ground turmeric

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Creamy veggie korma

vegetable oil

onion, finely chopped

cardamom pods, bashed

tsp each ground cumin and coriander

½ tsp ground turmeric

green chilli, deseeded (if desired) and finely chopped

garlic clove, crushed

ginger,

mixed vegetable,

vegetable stock

frozen peas

yogurt

tbsp ground almonds (optional)

chicken breast per portion

toasted flaked almonds, chopped coriander, basmati rice or naan bread

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Keep curry leaves handy for casual entertaining ideas, like this quick chicken curry.


Quick chicken curry

sunflower oil

skinless chicken thigh fillets, cut into 3cm pieces

onion, chopped

garlic cloves, chopped

green chillies, seeds removed, finely chopped

ginger

curry paste (such as tikka masala)

can chopped tomatoes

coconut milk

peanut butter

coriander

(350 grams) Basmati Rice

unsalted butter

onion,

green cardamom pods, lightly bruised

cinnamon quill

turmeric

curry leaves (see note)

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This is delicious – vibrant with spices, with a sweet note from the sugar and raisins. Perfect with our Bobotie recipe

Yellow rice

basmati rice

butter

sugar

tsp ground cinnamon or 1⁄2 cinnamon stick

cardamom pods

under 1 tsp ground turmeric

tbsp raisin

Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.

Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

A hearty brunchtime meal with smoked haddock, boiled eggs, rice and curry flavours

Kedgeree

undyed smoked haddock

bay leaves

milk

eggs

parsley

tsp coriander

tsp turmeric

curry powder

easy-cook long grain rice, rinsed under running water

For the rice, heat 2 tbsp vegetable oil in a large, lidded pan, add 1 finely chopped large onion, then gently fry for 5 mins until softened but not coloured.

Add 1 tsp ground coriander, 1 tsp ground turmeric and 2 tsp curry powder, season with salt, then continue to fry until the mix starts to go brown and fragrant; about 3 mins.

Add 300g rinsed easy-cook long grain rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins.

Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.

Meanwhile, put 300g skin-on undyed smoked haddock fillet and 2 bay leaves in a frying pan, cover with 300ml milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumb-sized pieces.

Place 4 eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters.

Gently mix the fish, eggs, a handful each of chopped parsley and coriander, and rice together in the pan. Serve hot, sprinkled with a few extra herbs.

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Spicy roasted parsnip soup

olive oil

coriander seeds

tsp cumin seeds,

mustard seeds

garlic

parsnips, diced

plum tomatoes,

lemon juice

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Tikka marinade imbues meats and veggies with extreme flavor: Complex, layered heat comes from garam masala and red chiles, garlic adds a delicate depth and ginger a mellow freshness, while yogurt cools, tenderizes and extends flavors from the spices. Though traditionally anything with tikka marinade is cooked on coals for smokiness (see Tip), the flavors come together well in a home oven. This recipe calls for any fleshy white fish that can stand this mix of heady spices and maintain its structural integrity for 12 to 15 minutes in the oven. Lay the fish on a bed of spinach, and the marinade will flavor both. The preparation is simple for this recipe, but the flavorful results are anything but.

Sheet-Pan Fish Tikka With Spinach

olive oil oil

full-fat Greek yogurt

garam masala

Kashmiri or other red chile powder

ginger paste ginger

garlic paste garlic

salt

baby spinach (about 14 packed cups)

Rice

Heat the oven to 425 degrees. Pat the fish dry and set aside.

Combine the oil, yogurt, garam masala, chile powder, ginger, garlic, coriander, turmeric and 1 teaspoon salt in a large bowl and stir until the marinade is smooth. Add the fish and coat evenly.

Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

Set the oven to broil and broil on high just until the fish turns golden brown, 3 to 4 minutes. Season to taste with additional salt. Serve with rice or roti, if desired.

Ginger Turmeric Shots Recipe with Lemon as an Antiinflammatory Wellness Shot is the perfect Winter Morning Juice using your Blender. All the Anti-Inflammatory Benefits you get from One Shot from a Juicer are Exceeding Everything Else you might have tried before.

Ginger Turmeric Shots Recipe

Cup (100 mililiter

(2 Tablesoons) Fresh Ginger Root

Turmeric

Black Pepper

Extra Virgin Olive Oil

Prepare ingredients

Prepare all of the ingredients for easy assembly. Juice the lemons. Get the powdered turmeric and powdered ginger, if fresh is unavailable, as well as pepper. 

Lemon, ginger, pepper, and turmeric

Prepare your Magic Bullet or any other grinder you have at home. Using a blender or bullet, pour lemon juice in, and add ginger slices, turmeric, and black pepper. 

Add olive oil and mix

Add a spoonful of olive oil or your fat choice into the glass. Close the jar of the magic bullet and mix it all thoroughly until a smooth consistency. 

Pour and enjoy

Once all is thoroughly mixed, pour it either into one just or single-shot glass jars, which you can store in your refrigerator. 

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This weeknight-friendly stew is loosely inspired by North African tomato and bean dishes, like <a href="https://cooking.nytimes.com/recipes/1024014-loubia-white-bean-and-tomato-stew">loubia</a>. The stew has minimal prep, aside from soaking the beans, so it’s easy to throw into the slow cooker in the morning. Just before serving, it’s enriched with pearl couscous and a generous dose of zippy parsley. Harissa pastes differ in flavor and saltiness; taste yours before using it to make sure you like it, and adjust the amount of salt added at the end if necessary. You can always stir in more harissa before serving for extra spice. Orzo or ditalini can be used instead of couscous.

Slow Cooker Harissa Bean and Couscous Stew

harissa paste

garlic cloves, smashed

carrots,

tomato paste

brown sugar

onion powder

paprika

tomato purée

pearl couscous

coarse kosher salt

Labneh or yogurt, for topping

salted almonds, for topping

Combine the beans, roasted peppers, harissa paste, olive oil, garlic, carrots, tomato paste, sugar, onion powder, turmeric and paprika in a 6- to 8-quart slow cooker. Stir in 4 cups of water and cook on high until the beans are very tender, about 6 hours. (The stew holds well on warm.)

About 20 minutes before you want to eat, turn the heat back up to high if it has switched to warm. Stir in the tomato purée, couscous, parsley and salt. Cook until the couscous is tender, about 20 minutes. Serve in bowls topped with labneh and almonds.

This fennel and leek soup also features apples, walnuts, and turmeric — this recipe is easy to make, delicious, and golden in colour, too! The walnuts are blended directly into the soup to help give it a super creamy texture.

Fennel Leek Soup with Walnuts & Turmeric

leeks,

thyme leaves, chopped

fennel bulb,

peeled,

walnut halves, toasted

sea salt and ground black pepper,

maple syrup

black pepper

fennel fronds

walnuts (chopped)

Heat the olive oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.

Cover the pot and bring to a boil. Simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches in an upright blender until totally smooth. Check the soup for seasoning and adjust accordingly.

Pour the puréed soup back into the pot. Bring the puréed fennel walnut soup to a boil and then serve hot with little drizzles of maple syrup, fresh black pepper, fennel fronds, and more toasted walnuts if you like.

Top 9 ground turmeric recipes from across the web

The most viewed ground turmeric recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy veggie korma

Quick chicken curry

Yellow rice

Kedgeree

Spicy roasted parsnip soup

Sheet-Pan Fish Tikka With Spinach

Ginger Turmeric Shots Recipe

Slow Cooker Harissa Bean and Cousco...

Fennel Leek Soup with Walnuts & Tur...

Top 9 ground turmeric recipes from across the web

The most viewed ground turmeric recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy veggie korma

Quick chicken curry

Yellow rice

Kedgeree

Spicy roasted parsnip soup

Sheet-Pan Fish Tikka With Spinach

Ginger Turmeric Shots Recipe

Slow Cooker Harissa Bean and Cousco...

Fennel Leek Soup with Walnuts & Tur...

The most viewed ground turmeric recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine