Type what you have

Ingredients

• ✓ turmeric
• milk
• ginger
• black pepper
• cardamom
• saffron strand

Instructions

1. 1 Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, 3 to 5 minutes more.

By Zaran Saffron

Ingredients

• ✓ turmeric
• coconut milk
• vanilla extract
• stevia sweetener
• ginger
• cinnamon
• espresso

Instructions

1. 1 Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
2. 2 Remove the saucepan from heat. Blend until frothy using an immersion blender.
3. 3 Pour espresso into a serving mug. Top off with frothed milk mixture.

By Yoly

Ingredients

• ✓ turmeric
• pineapple
• coconut milk beverage
• coconut oil
• stevia sweetener

Instructions

1. 1 Combine frozen pineapple, coconut milk, turmeric, coconut oil, and sweetener in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ turmeric
• water
• ginger
• cinnamon
• honey
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.
3. 3 Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Strain tea into a large glass.
5. 5 Stir in honey and serve with lemon wedge.

By nascarrunner71

Ingredients

• ✓ turmeric
• turmeric root
• ginger root
• honey
• almond milk
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
7. 7 Enjoy!

By Buckwheat Queen

Ingredients

• ✓ turmeric
• almond milk
• cherry
• strawberry
• red grape
• blueberry

Instructions

1. 1 Pour almond milk into a high-frequency blender (such as Vitamix). Add cherries, strawberries, grapes, blueberries, and turmeric.
2. 2 Secure the lid and turn on variable speed 1. Increase speed to variable 10. Blend for 30 to 45 seconds.

By thedailygourmet

Ingredients

• ✓ turmeric
• cardamom
• black pepper
• ground ginger
• clove
• allspice
• milk
• honey
• vanilla extract

Instructions

1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Ingredients

• ✓ turmeric
• almond milk
• banana
• coconut milk
• maple syrup
• vanilla extract
• cinnamon
• ground ginger

Instructions

1. 1 Combine almond milk, banana, coconut milk, maple syrup, vanilla extract, turmeric, cinnamon, and ginger in a blender; blend until completely smooth.
2. 2 Pour mixture into a small saucepan over medium-low heat. Cook, stirring constantly, just until warm. Do not bring to a simmer or milk will curdle. Serve immediately.

By Kim

Ingredients

• ✓ turmeric
• milk
• water
• ginger
• honey
• ghee
• cinnamon
• black pepper

Instructions

1. 1 Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes.
2. 2 Remove the pot from heat. Strain out fresh ginger and serve immediately.

By Storm

Ingredients

• ✓ turmeric
• water
• black pepper
• water
• almond milk
• coconut oil
• ginger
• cinnamon
• honey

Instructions

1. 1 To make the turmeric paste: Combine 1/2 cup water, turmeric, and pepper in a small saucepan over low heat. Cook, stirring constantly, until thickened, 7 to 9 minutes. Stir in 1 teaspoon water and continue cooking until thickened into a paste, 7 to 9 minutes. Allow to cool completely, 15 to 20 minutes. Store turmeric paste in an airtight glass jar in the refrigerator.
2. 2 To make turmeric milk: Whisk almond milk, 1 teaspoon of the homemade turmeric paste, coconut oil, ginger, and cinnamon in a saucepan. Place over low heat until hot, about 5 minutes. Remove from heat; stir in honey. Strain milk mixture into 2 mugs.

By Sharken

Ingredients

• ✓ turmeric
• coconut milk beverage
• vanilla extract
• stevia powder
• ice cube
• water
• instant coffee granules
• ginger
• cinnamon

Instructions

1. 1 Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
2. 2 Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

By Yoly

Ingredients

• ✓ turmeric
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• cinnamon stick
• peppercorn
• saffron thread
• ginger root
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ turmeric
• jasmine rice
• long-grain white rice
• ginger
• red chili flake
• salt
• water
• coconut milk
• bay leaf
• coconut

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ turmeric
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ turmeric
• water
• all-purpose flour
• sugar
• salt
• oil
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ turmeric
• heavy cream
• bay leaf
• cumin
• ginger
• curry powder
• coconut butter
• milk
• salt
• lime juice
• basil
• cilantro
• garlic
• red bell pepper
• onion
• zucchini
• tomato
• butter

Instructions

1. 1 Melt butter in a large pot over medium-low heat; add tomatoes, zucchini, onion, red bell pepper, garlic, cilantro, basil, lime juice, and salt. Cover and cook until vegetables are slightly tender, about 25 minutes. Transfer vegetable mixture to a blender or food processor; blend until smooth.
2. 2 Place milk, coconut butter, curry powder, turmeric, ginger, cumin, and bay leaf in the same large pot; cook and stir over medium-low heat until coconut butter is completely melted, 5 to 10 minutes. Add pureed vegetables to the milk mixture; cook until heated through, about 5 minutes. Garnish each serving with about 1 tablespoon heavy cream.

By HannahRose

Ingredients

• ✓ turmeric
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• fish sauce
• cayenne pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ turmeric
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• coconut milk
• curry powder
• cumin
• red chile powder
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ turmeric
• butter
• olive oil
• onion
• carrot
• curry powder
• salt
• black pepper
• red pepper flakes
• cauliflower
• potato

Instructions

1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4

Ingredients

• ✓ turmeric
• baby bok choy
• liquid amino acid
• olive oil
• ginger
• garlic
• curry powder
• herbes de provence
• basil
• red pepper flakes
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Ingredients

• ✓ turmeric
• beef round
• cooking oil
• shrimp
• garlic
• lemongrass
• onion
• coconut milk
• red curry paste
• red chile pepper
• cilantro

Instructions

1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Ingredients

• ✓ turmeric
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• jalapeno pepper
• rice vinegar
• salt
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• curry leaf
• serrano pepper
• garlic
• curry powder
• fenugreek seed
• salt
• green bean
• coconut milk
• lime juice

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
2. 2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

By AlliePeacock

Ingredients

• ✓ turmeric
• butter
• onion
• garlic
• curry powder
• salt
• cayenne pepper
• black pepper
• ginger
• cinnamon stick
• ground beef
• potato
• tomato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Ingredients

• ✓ turmeric
• coconut milk
• sweet soy sauce
• curry paste
• ginger
• vegan fish sauce substitute
• extra-firm tofu
• bamboo skewer
• peanut butter
• coconut milk
• chili-garlic sauce
• sweet soy sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ turmeric
• coconut milk
• vegetable broth
• galangal
• lemon grass
• makrut lime leaf
• red curry paste
• firm tofu
• shiitake mushroom
• button mushroom
• lime juice
• brown sugar
• rice stick noodle
• red pepper flakes

Instructions

1. 1 Bring coconut milk, broth, galangal, lemon grass, and lime leaves to a simmer in a large pot over medium heat. Simmer for 15 minutes, but do not allow broth to come to a full boil.
2. 2 Strain the broth and discard the solids. Whisk in red curry paste, then add tofu, shiitake mushrooms, button mushrooms, lime juice, brown sugar, and turmeric to the soup. Continue simmering until mushrooms have softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add rice stick noodles, and cook for 3 to 4 minutes until tender; drain. Place drained noodles into individual bowls, then ladle soup over the noodles. Garnish with crushed red pepper flakes.

By rayfab

Ingredients

• ✓ turmeric
• red onion
• garlic
• lemongrass
• soy sauce
• peanut oil
• brown sugar
• cumin
• ginger
• salt
• black pepper
• chicken breast
• skewer

Instructions

1. 1 In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
2. 2 About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

By Bob MacDonald

Ingredients

• ✓ turmeric
• chicken thigh
• garlic
• ginger
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chile powder
• chicken stock
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ turmeric
• chicken wing
• tomato sauce
• tomato soup
• clove
• garlic
• bay leaf
• cayenne pepper
• salt
• pepper
• long grain rice
• water
• clove
• salt
• almond
• raisin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour tomato sauce and soup into a large roasting pan. Stir in cloves, garlic, bay leaves, cayenne, and salt and pepper. Take the tip of each chicken wing and bend it back, securing it under the joint where thigh and drummette are joined. Place wings in pan, and spoon sauce over chicken.
3. 3 Cover pan, and bake in a preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until sauce is thick, about 1 1/2 hours.
4. 4 To prepare rice, combine rice, water, cloves, salt, turmeric, almonds, and raisins in a large saucepan over high heat. Bring to a boil. Reduce heat, and simmer until rice is cooked, about 10 minutes.

By PIZZA2471

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• tomato
• garlic
• ginger
• goat meat
• water
• potato
• carrot
• garam masala
• coriander
• cumin
• salt
• red chile pepper

Instructions

1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar