Turmeric is one of the most widely known and well-loved Ayurvedic spices. With its beautiful golden color and unique earthy flavor, it brings brightness and warmth to all kinds of recipes across all types of cuisine, from curries to baked goods to nourishing beverages, and so much more.
Turmeric Masala blends turmeric with a bevy of other savory spices, including cumin, coriander, ginger, and fenugreek, to create a delicious new staple that will shine on your kitchen’s spice rack.
This versatile spice mix can be used to sauté vegetables, mixed into soups and stews, added to curries, baked into bread and crackers, or sprinkled on top of meals for a flavorful dose of golden goodness.
Turmeric Masala can be used in a nearly endless variety of ways, and we encourage you to get creative. In the meantime, the following recipes offer a few tasty options to begin with!
The Recipes:
- Golden Savory Oatmeal
- Turmeric Masala Sweet Potato & Green Mung Bean Tacos
- Turmeric Masala Quinoa Salad
Golden Savory Oatmeal
- Serves: 1–2
Ingredients
- 1 teaspoon ghee
- 2 ½ cups vegetable broth
- 1 clove garlic, minced
- ½ cup carrot, grated
- 2 tablespoons roasted red peppers, diced
- 1 teaspoon Turmeric Masala
- 1 cup rolled or quick oats
Instructions
Add ghee to a medium sized pot and sauté the minced garlic over medium, until translucent.
Add a splash of vegetable broth, followed by the carrots, roasted red peppers, and Turmeric Masala. Let cook for another 2–3 minutes.
Combine oats and remaining vegetable broth to the pot. Increase the heat to high until the mixture starts to boil, then bring it back to medium heat and cook, stirring frequently, until your desired consistency is reached. Turn off heat and transfer into a bowl to serve.
Turmeric Masala Sweet Potato and Green Mung Bean Tacos
- Serves: 4 (2 tacos per serving)
- Dosha effect: tridoshic, may increase kapha in excess
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup green mung beans, soaked overnight and boiled until tender
- 1 tablespoon Turmeric Ghee (or coconut oil)
- 2 ½ tablespoons Turmeric Masala
- 8 corn tortillas
- 1–2 ripe avocados
- Fresh cilantro, chopped
Instructions
Soak the green mung beans overnight. Drain and rinse, then boil in fresh water for about one to one and a half hours, or until soft. Drain and set aside.
Meanwhile, while the green mung beans are cooking, preheat the oven to 400°F. Toss the diced sweet potatoes with Turmeric Ghee and Turmeric Masala. Spread on a baking sheet and roast for 25–30 minutes, or until tender.
Warm the corn tortillas in a skillet, then assemble the tacos by filling each tortilla with roasted sweet potatoes and a generous scoop of mung beans. Top with fresh avocado slices and cilantro before serving.
Turmeric Masala Quinoa Salad
- Serves: 4
- Dosha effect: tridoshic
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon Turmeric Ghee (or coconut oil)
- 1 tablespoon Turmeric Masala
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
In a pot, combine the rinsed quinoa with vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let sit covered for about five minutes.
In a skillet, heat the Turmeric Ghee or coconut oil over medium heat. Stir in the Turmeric Masala and cook for about 30 seconds, until fragrant. Remove from heat.
Fluff the quinoa with a fork and add it to the skillet with the sautéed Turmeric Masala. Mix in the diced bell pepper, cucumber, and cherry tomatoes, then transfer to a large serving bowl.
Drizzle with lemon juice and toss well. Garnish with fresh parsley before serving.
