801 turmeric recipes

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Enjoy this delicious dish that is simple to make and will easily attract your kids to the kitchen.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Slow-simmered Indian chicken curry built on 30 minutes of caramelized onions, whole cinnamon, cardamom, and a rich tomato gravy. Rested for maximum depth, this is weekend cooking that rewards your patience.

A delicious side dish made out of potatoes and a variety of spices that give it a scrumptious taste.

Vegetarian South Indian uppama with whole wheat farina, mustard seeds, cashews, broccoli, carrots, and warming spices. A hearty one-pot meal ready in 30 minutes.

Wattakka is a creamy Sri Lankan pumpkin curry cooked in coconut milk and thickened with ground rice and mustard seeds. Served in the hollowed-out pumpkin shell for a stunning presentation.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.