There’s a lot of great info out there about the benefits of turmeric. Turmeric is known to act as an anti-inflammatory, as well as provide natural allergy relief, help fight viral infections, and boost brain function and mood.
Incorporating more inflammation-fighting turmeric into your wellness routine can be as simple as adding a few new (and delicious!) turmeric recipes into your dinner rotation.
At KOR, we pride ourselves on giving you a lot of different options for nourishing your mind and body. That’s why we reached out to two of our favorite chefs for their top turmeric recipes.
Looking to harness the power of this delightfully gold and earthy root? Here are two weeknight dinner turmeric recipes to add to your cookbook:
Garam Masala Chicken with Turmeric Naan
By Chef Natasha Ford
Chef Natasha Ford grew up in Barbados, where she learned to cook for her family in her grandmother’s kitchen. Since then, she’s become an award-winning chef and educator. She was awarded a James Beard Scholarship, competed on the Food Network and ABC, and in 2018, she successfully developed a specialized Culinary Pathways Program for adults with disabilities in memory of her son Joshua.
Her business offers interactive cooking classes, featuring healthy recipes with rich culinary history and bold flavors, like this garam masala chicken and turmeric naan recipe featured here:
Garam Masala Chicken
2 Tbsp. coconut Oil
1 medium red onion, peeled and minced
2 cloves garlic, minced
1 Tbsp. fresh ginger, finely grated
1 ½ Tbsp. curry powder
1 Tbsp. garam masala
2 Roma tomatoes, cored and seeded
1 cup water
Sea salt, to taste
1 14 oz. can coconut milk
1 lb. raw chicken thighs/breasts, chopped into bite-size pieces
Cilantro, for topping
- Prepare onion, garlic cloves, ginger, and tomatoes, and set aside.
- Chop chicken into pieces, sprinkle with 1 tsp. of the measured curry powder and garam masala, and set aside.
- In a large saucepan or pot, heat oil over medium heat until hot.
- Add one piece of onion to the oil. When it starts to sizzle, it’s ready.
- Add the finely chopped red onion.
- Sprinkle with a couple pinches of salt, and cook until the onions are soft, stirring to prevent browning or burning,
- Add the curry powder to the onions, and cook for one minute.
- Add the chopped tomatoes and garlic, and stir, cooking about one minute or until the tomatoes start losing their shape and melting into the onions.
- Add the water, and let it come to a simmer.
- Whisk in the coconut milk, followed by the rest of the measured garam masala spice.
- Add the chicken, and let it come to a boil for 10 minutes, then lower to a brisk simmer.
- Let the chicken cook, then remove from the sauce and set aside in a heat resistant bowl.
- Season the sauce with salt and chili powder to taste, then reduce the sauce down naturally on a rolling boil, until it is thick like a chowder.
- Serve with turmeric naan.
Turmeric Naan Bread Recipe
1 ¼ cup all purpose flour (5.65 oz / 160 g)
½ tsp. baking powder
⅓ tsp. granulated sugar
½ tsp. turmeric
½ tsp. salt
⅓ cups milk
2 Tbsp. butter (1 oz / 27 g)
¼ cup plain, creamy yogurt
Optional: melted butter for brushing (for butter naan), 2 cloves of garlic, cut lengthwise (for garlic naan)
- Mix the flour, baking powder, turmeric, sugar, and salt in a bowl.
- In a small saucepan, melt the butter. You can also do this in a microwave. Allow the butter to cool until warm or cool to touch.
- In a separate bowl, combine the yogurt, milk, and warm (not hot!) butter until smooth.
- Gradually, add the dry ingredients, and stir everything together with a spoon until the ingredients combine.
- With your hands, knead the mixture into a smooth dough. It’s best to knead first in the bowl and later on a lightly floured surface. If the dough is still sticky, add a little more flour.
- Let the dough rest for at least 30 minutes on a lightly-floured surface, and put the empty bowl upside-down on top of it. Alternatively, let the dough rest in the bowl, covered with a kitchen towel. The longer the dough rests, the softer it gets and the easier it becomes to roll out.
- Split the dough in four equal parts, and form each of them into a ball and roll out.
- Rotate the dough-disk while rolling, and flip it over occasionally. Sprinkle the dough with flour every now and then, so it doesn’t stick to your rolling pin or surface. When finished, the naan should be a 6’’ x 9’’ oval shape and about 1/8 inch thick.
- Preheat a skillet or pan to medium high heat without oil.
- Pick up the naan. Remove excess flour by slapping the dough between your hands, and then put it into the pan.
- Cook the naan until bubbles have formed on top and the bottom side gets lightly colored. Then flip, and cook until done, about one minute.
- Wrap the ready naans in a kitchen towel while baking the rest to keep them soft.
- For butter naan, brush the bread with melted butter. For garlic butter naan, rub the bread with garlic halves first, and then brush with butter.
Turmeric Rice & Peas
By Judy DeLorenzo, Holistic Nutritionist, A Life Well Planted
Judy DeLorenzo is a holistic nutritionist whose services include holistic nutrition coaching, pantry makeovers, energy healing, garden tours, and cooking demos that include healthy, yet flavorful recipes like this turmeric rice & peas dish.
Judy’s colorful and aromatic rice makes a wonderful side dish that pairs well with many cuisines, including Indian, Mediterranean, Ethiopian, and more. The peas add textural interest and a bit of sweetness. The best part – this dish is super easy to prepare!
1 cup white Basmati rice
2 Tbsp. coconut oil or ghee
¼ cup diced onion
¼ tsp. sea salt
½ tsp. mustard seeds
½ tsp. cumin seeds
½ tsp. ground cumin
1 tsp. ground turmeric
2 cups plus 2 Tbsp. low-sodium veggie broth
½ cup frozen peas
- Rinse the rice, and drain well.
- Heat the oil in a large skillet over medium-high heat with a bit of the onion. When it begins to gently sizzle, add the rest of the onion, and cook, stirring often, for about five minutes or until softened.
- Add the salt and spices to the skillet and cook, while stirring, for about 30 seconds. Warning: make sure the oil isn’t so hot that the spices burn.
- Add the drained rice to the skillet, and cook for about two more minutes while stirring.
- Remove the pan from the heat, and let it cool down for a few minutes.
- Slowly stir in the broth.
- Put the skillet back over medium-high heat.
- When it reaches a lively simmer, give it a stir, then shake the pan, so the rice spreads out evenly.
- Cover the pan and adjust the heat to the appropriate low setting so the rice continues to simmer (not boil). Be sure the lid is secured well, so steam doesn’t escape.
- Cook the rice for eight minutes, then gently stir.
- Evenly spread out the rice, sprinkle the peas on top, and recover. Do this step quickly, so the temperature doesn’t drop.
- Cook for eight more minutes, then taste the rice to check the consistency. If the broth is all absorbed, but the rice is chewy instead of al dente, add two more Tbsp. of broth, cover, and cook for a few more minutes.
- When the rice is cooked al dente, remove the skillet from the heat but leave it covered for another five to ten minutes before serving.
- Garnish with chopped cilantro or parsley if desired.
While these turmeric recipes are quick and easy to make, there’s no faster way to get in your daily dose of turmeric than our Vitality. This gorgeous sunshine-colored nutritional boost combines vibrant Hawaiian turmeric root with California fresh lemons for a quick hit of curcumin, the active ingredient in turmeric known to fight inflammation.Organic, cold-pressed, and nutrient-filled, our nutritional boosts add good vibes to your day.