Recipes with Turmeric

Cooking at home doesn’t have to be difficult, expensive, or time-consuming. Mussels are surprisingly affordable and quick and easy to cook. They’re also a standout sustainable star, a great option for those looking to make better seafood choices. A Dutch oven is key here; the roomy pot with a tight lid steams the mussels to perfection.

Curcumin, the bright yellow polyphenol compound found in turmeric, has anti-inflammatory and antioxidant effects. Preliminary research suggests curcumin may promote weight loss, lower risk of heart disease, and improve blood sugar control. Use a red bell pepper for 8 times more beta-carotene and 1.5 times more vitamin C than green.

Our turmeric slathered pork chops may look polished, but don't let this quick weeknight supper fool you. It's complex flavor belies it's simple preparation. 

The spiced yogurt coating keeps the chicken juicy and tender while it cooks.

Known for its powerful anti-inflammatory effects, turmeric is one of the best spices to start your day off right. Here, turmeric along with tomatoes, green onions, and brown mustard seeds combine with eggs to create a flavor-packed omelet.

This is a turmeric-laced twist on a Dark and Stormy, the classic dark rum and ginger beer combo. If you don't have fresh turmeric, substitute 1 teaspoon ground turmeric. Lime boosts the tartness of turmeric to make a delightfully refreshing beverage. Myer's Rum is easy to find, but there are many small-batch dark rums now on the market; you may want to experiment with their subtle nuances.

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables.

"Toast the rice, as you would in risotto, to draw out fragrance and add nuttiness. Add garam masala toward the end so it doesn't get bitter," Saran says.

Whether in dry or fresh root form, turmeric can add flavor depth (and lovely bright yellow color) to your meals. Learn these three easy (and delicious) ways to incorporate it into your diet.

Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

Gold Ataulfo mangoes are ideal in smoothies, as they're creamy and much less fibrous than the red-green variety. Greek yogurt adds to the creaminess.

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth—try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter. It's an impressive dish that's quickly prepared whenever you're short on time.

The addition of turmeric boosts the Indian flavor and the antioxidants in chai tea. Our healthier version mixes fresh ginger, cardamom pods, and whole cloves in orange pekoe tea sweetened with honey.

Nothing says comfort food quite like mac and cheese. Make a complete meal out of it with chicken, broccoli, and bacon.

A killer savory marinade of shallots, fish sauce, toasted sesame oil, garlic, and turmeric permeates the fish and gives it a beautiful golden color. When you sear the fish in a hot-hot pan (go for stainless steel or cast iron here), it gets fantastically browned.

Tender pieces of lamb soak up the ginger, saffron, cinnamon, and cumin that flavor this Mediterranean stew. Sweet golden raisins, whole-wheat couscous, fresh carrots, and green olives simmered together round out the dish.

Turkey sausage, turmeric, and manzanilla olives add depth and interest to this simple one-dish meal. Feeling indulgent? Substitute crushed saffron threads for the turmeric.

The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence.

This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.

Tandoori Chicken Thighs is a dish that pairs well with vegetables. Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve along with naan bread to round out the meal.

Barbecued chicken, a backyard summer favorite, marinates here in a heady Indian spice blend and tangy yogurt. A cool, herby raita complements it perfectly.

This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you pack in lots of whole-grains and close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.

Sweet potatoes provide a nice foil for the full-flavored lamb, tangy olives, and earthy spices. You can also bake the entire mixture in an 8-inch square baking dish. Assemble up to a day ahead, cover, refrigerate, and bake just before serving.

"The Indian-Spiced Salmon and Nutty Basmati Rice were both great!" said reader Connie Hendon. "They were easy to prepare and did not require a lot of time. I simply cooked some fresh green beans to go with these two dishes, and we had an easy, complete meal. My family loved them. Oh, and of course no one noticed that it did not have gluten."

This recipe comes from chef Suvir Saran, who earned a Michelin star for his brilliant cooking at New York’s Dévi. Author of the best-selling Indian Home Cooking, Saran knows how to simplify Indian cooking for Westerners. North Indian cuisine isn’t as fiery hot as the food in the South, so if you want more heat here, add a ¼ teaspoon of ground cayenne pepper.