Quick Turmeric Vegetables
This recipe is part of The Simply Nourishing Recipe Collection. It makes for a quick mid-week dinner, the perfect side dish and a great base for many other scrumptious recipe ideas – make it your own.
On Monday night I came home feeling famished and in need of a quick meal so that I could sit down to the latest episode of Game Of Thrones. Having seen so many recipes with turmeric powder lately, I was inspired to make my own and this was what I came up with. It was simple and delicious. If you want to know how to use turmeric powder in cooking, this recipe article is a great way to start learning.
- This recipe is: gluten-free, dairy-free, sugar-free and Paleo-friendly.
- Time to make: 15 minutes.
- Serves: 1 person
- If you want to get creative: Add fresh kale, spinach or cauliflower to make a bigger batch. Onion, garlic and chilli flakes would also make great additions to this recipe – I’d add these after the pumpkin and before the broccoli and corn. I imagine ready-to-go chickpeas and/or quinoa (or your favourite rice) would work well added this dish to increase the protein, keeping you fuller for longer and not craving a sugary dessert – I’d add these when you add the ghee and turmeric. Topping this meal with a dollop of natural yogurt and sprinkle of coriander would also be super delish!
- If you want something more simple: For a simple turmeric recipe, simply roast chickpeas and cauliflower in ghee and turmeric for 45 minutes to an hour.
- Place lid on pan during cooking to cook faster.
- Keep the pumpkin skin on and cook the broccoli stalk too – these are parts nutritious!
- Make roasted turmeric pumpkin seeds for a simple nourishing snack later in the week – here’s how: Simply toss the pumpkin seeds in a bowl with a bit of organic, grass-fed butter or ghee, a pinch of turmeric and/or paprika and salt. Spread seeds across a tray lined with a sheet of baking paper, and roast for about 45 minutes or until golden brown – stir occasionally. Pumpkin seeds are a source of iron, zinc and the health promoting amino acid ‘tryptophan’ which is the building block of serotonin, which helps you sleep!
- Pumpkin is a source of anti-oxidant vitamins such as vitamin A, C and E – good for your skin and eye sight. It also contains minerals such as calcium and potassium.
- Ghee is a source of medium-chain fatty acids that help to maintain your immune system and energy levels, plus your gut, heart and eye health.
- Turmeric is an anti-inflammatory antioxidant that’s great for a variety of reasons. It’s super power is it’s ability to help ward off cell-damaging free radicals, strengthening your immune system, digestion, bone health and more.
- 1 cup diced pumpkin
- Fresh corn kernels removed from 1 cob
- 1 small head of broccoli, chopped
- 1 tbs ghee
- 1 tbs turmeric powder
- 1.5 cups water
- Place the saucepan on the stove on a high temperature and add 1/2c water
- Wash and chop your vegetables accordingly
- Add the pumpkin and rest of the water, and allow the water to come to a boil (aprox. 5 minutes)
- Once pumpkin looks like it’s getting soft, reduce the heat to medium, add broccoli and corn and stir vegetables (approx. 2-3 minutes)
- Add the ghee and turmeric, stirring and cooking for another 3-5 minutes depending on how fast your vegetables are cooking
- The food is ready to serve when your pumpkin is soft but not soggy and your corn and broccoli are bright in colour and soft but still a bit crunchy.
Do you have a question or comment about this recipe, or your own simple recipe using turmeric that you’d like to share? Pop it in the comment section below. I love hearing from you, and read and respond to everyone.
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*This recipe is part of The Simple Nourishing Recipe Collection, by Carly Taber.