Turmeric has some fantastic health benefits and is well worth keeping in rotation in your kitchen. Fresh turmeric looks similar to its rhizome relative—fresh ginger—but with an orange hue. Look for it in well-stocked produce departments and natural-foods stores.
Its orange flesh adds vibrant color and turmeric-forward flavor to this sauce. Cooking the vegetables in a touch of coconut oil before pureeing them adds a hint of coconut flavor and also makes them soft enough to create a silky-smooth sauce (but go easy—it's high in saturated fat). Try drizzled over roasted leg of lamb or grilled chicken thighs, or thin with a little more vinegar and olive oil and use it as a salad dressing.
1 tablespoon coconut oil
2 chopped carrots
1 chopped shallot
2 tablespoons chopped fresh turmeric
1 tablespoon minced garlic
1 tablespoon chopped fresh ginger
1/4 cup water
1/2 cup plain 0% nonfat Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons fresh orange juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
Added sugars 0g
Calcium 2% DV
Potassium 1% DV
How to Make It
Heat coconut oil in a skillet over high. Add chopped carrots, chopped shallot, chopped fresh turmeric, minced garlic, and chopped fresh ginger; cook 30 seconds. Add water; reduce heat. Cover and cook 7 minutes. Place in a blender with plain 0% nonfat Greek yogurt, apple cider vinegar, fresh orange juice, kosher salt, ground cumin, and crushed red pepper; process until smooth.
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