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A Quick Turmeric Recipe You’ll Want to Try  

by Carolyn Lee May 20, 2019

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turmeric recipe

Turmeric could be described as the spice that keeps on giving. Its numerous health benefits have made it a popular spice of choice for many people worldwide.  

A quick reminder of a few of the benefits associated with turmeric include its antioxidant, anti-inflammatory and cholesterol-lowering properties. 

Turmeric can be added to meals in several ways. It is used with curry dishes, smoothies, teas and some baked foods. 

Now, let’s check out this recipe, provided by the Tamarind Indian Cuisine Restaurant that includes this magical spice. 


Turmeric Cauliflower Curry 

Preparation time: 15 minutes 

Cook Time: 20 minutes 

Servings: 6 servings 



  • 1 head cauliflower (about 1 3/4 pounds) 
  • 3 medium sized potatoes (about 1 1/4 pounds) 
  • 1 1/2 cups water 
  • 1 medium onion, coarsely chopped 
  • 1 poblano chili pepper, seeded and coarsely chopped 
  • 1 2-inch piece fresh ginger, sliced 
  • 1 teaspoon ground turmeric 
  • 2 teaspoons garam masala 
  • 1/2 teaspoon salt, or to taste 
  • 2 tablespoons olive oil 
  • 1 cup frozen green peas 
  • 12 cherry tomatoes, halved 
  • 1 cup plain yogurt 
  • 3 tablespoons chopped fresh cilantro 
  • 2 limes, quartered, for garnish 


  1. Add water and salt to a large pot and bring to a boil. 
  2. Cut the potatoes into 1 1/2-inch cubes. Cut the cauliflower into small pieces. Discard the stem and leaves.  
  3. Add the potatoes to the boiling water. Cook for four minutes. Add the cauliflower and cook for an additional 10 minutes or until the vegetables are tender. Drain into a colander. 
  4. Combine water, onion, chili pepper, ginger, turmeric, garam masala and salt in a food processor or blender to make the curry sauce. Puree until smooth. 
  5. Add the olive oil to a large pot and warm over medium heat. Add the curry puree and cook for two minutes. Stir in the cooked cauliflower and potatoes. Add more salt and garam masala to suit taste. 
  6. Stir the peas and tomatoes into the pot. Heat for two to three minutes, or until hot. Just before serving, stir in the yogurt and reheat gently. Avoid boiling to prevent the yogurt from curdling.  


Source: Tamarind Indian Cuisine Restaurant