Turmeric Recipes

Discover our collection of Turmeric recipes, from homemade soaps and face masks to delicious beverages and sweet treats.

Organic Roasted Turmeric Cauliflower



  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Vegan Quiche Style Squares



  • Preheat the oven to 250C and grease an oven proof tin with coconut oil.

  • In a mixing bowl add the water, chickpea flour, herbs, spices nutritional yeast and 1 tablespoon of oil and combine.

  • In a pan heat half a tablespoon of oil and garlic. Fry the onion and pepper for five minutes.

  • Tip the vegetables and spinach leaves in to the flour mixture and whisk.

  • Pour in to the prepared tin and place in the oven for 20 minutes or until golden brown.

  • Top with chopped spring onion, salt and pepper and cut in to squares. Eat warm or cold.

Baked Turmeric Tofu



  • Preheat the oven to 180C. In a bowl combine the turmeric, chilli, salt, pepper and paprika.

  • Place your drained and sliced tofu in to a mixing bowl, coat with olive oil and sprinkle the combined spices on top. Carefully toss until the tofu is evenly coated.

  • Line a baking tray with baking paper, gently lay the coated tofu on top and place in the oven for 20 minutes. Carefully remove from the oven, flip the tofu slices over and cook for another 20 minutes or until crisp.

Mango & Turmeric Smoothie


  • 200ml Coconut Milk
  • 200ml Coconut Water
  • 1 Mango
  • 1 Frozen Banana
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Ginger


  • Combine all the ingredients together in a blender until a smooth consistency forms.

  • Serve in a glass and garnish with fresh fruit.

Simple Turmeric Face Mask


  • 2 tablespoons Flour
  • 1 teaspoon Turmeric
  • 3 tablespoons Milk
  • A couple drops of Honey


  • Combine all ingredients together and store in an air tight container.

  • After carrying out a patch test 24hrs before, apply a thin layer to your face and leave for 10 minutes.

  • Rinse off in the shower and don't forget to moisturise after!

Curried Cauliflower Soup With Salt & Pepper Cashew Nuts


Salt & Pepper Cashew Nuts

To Serve

  • A few Parsley Sprigs
  • A pinch of Chilli Flakes
  • Drizzle of extra Virgin Olive Oil


  • Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.

  • Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.

  • Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.

  • Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.

  • Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.

  • To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!

Turmeric Vegetable Soup



  • Place a pan over a medium heat and heat the oil.

  • Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

  • Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

  • Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

  • Using a spoon, remove the bay leaves and leave the soup to cool.

  • Carefully add the soup to a blender and blend until smooth.

  • Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

Turmeric Latte



  • Pour the coconut milk, almond milk, vanilla and nectar into a pan and mix. Tip in the turmeric, cinnamon, cardamom and nutmeg.

  • Whisk together and bring to a boil. Reduce the heat, simmer for 5 minutes and stir occasionally.

  • Carefully pour into two mugs and sprinkle with turmeric and cinnamon.

Spiced Turmeric Rice



  • Tip of all of the ingredients in to a pan over a high heat, bring to a boil, reduce the heat and cover for 15 minutes.

  • Remove from the heat and leave to sit for 5 minutes, fluff with a fork and serve.

Golden Turmeric Milk



  • Add the coconut milk, almond milk, ground ginger, ground turmeric, coconut oil, black pepper, cinnamon stick and coconut sugar to a sauce pan and heat. Combine the ingredients and stir frequently.

  • After 4 minutes, taste and add more coconut sugar if needed. Carefully remove the cinnamon stick before serving.

Homemade Vegan Pasta



  • Add 83g of flour, 1 tablespoon of Spinach Powder, 1/3 teaspoon of salt, and black pepper to a food processor and combine. Add the melted coconut oil and 1/3 of the liquid from the can of chickpeas and combine.

  • Once the dough has formed place on to a clean work surface and knead for 1 minute or until the dough is firm and not sticky.

  • Using clingfilm, wrap the dough and allow to rest in the refrigerator for at least 2 hours or up to a maximum of 24 hours.

  • Repeat this process using Beetroot Powder and again for the Turmeric Powder. You should have three separate sets of dough resting in the refrigerator.

  • Remove the spinach dough from the refrigerator and remove the clingfilm. On a clean work surface use a rolling pin to roll the dough in to a long rectangular shape and around 1/4 inches thin.

  • Feed the dough through a pasta roller three times on the thickest setting. Reduce the pasta roller setting to slightly thinner and feed through three times. Repeat this process until the pasta is no longer being pressed by the roller.

  • Lay the dough on the work surface and fold the sides in to the centre and then fold in half. Use a rolling pin to roll the dough in the opposite direction to the folds, forming a rectangle.

  • Repeat the process of feeding the dough through the pasta roller on the thickest setting three times and reducing the setting gradually.

  • Repeat the process of folding the dough on the counter and roll using a rolling pin. Feed the dough through the machine on the thickest setting and use one setting at a time until you get to the 4th or 3rd setting away from the thinnest option.

  • Line a baking tray with baking paper and place the sheet of pasta on top. Cover with a tea towel.

  • Repeat this process with the turmeric and beetroot dough. This process will become quicker once you get the hang of it.

  • Once you have your sheets of dough, dust them with flour and cut into the desired shapes. Cook your pasta immediately or place in the fridge for one day or store in the freezer.

To cook

  • Boil salt water in a pan and add the pasta for 2-3 minutes depending on the thickness. Be careful not to over cook by checking on the pasta texture regularly. Drain the pasta and place back in to the pan and toss in your favourite homemade pasta sauce.

Turmeric Buns


  • 1 cup oat flour
  • 2 cups whole wheat flour
  • 1 tsp organic turmeric
  • 1 tbsp dry instant yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1 cup water
  • 1 tsp salt
  • 1 tsp poppy seeds


  • Mix dry ingredients except the yeast and sugar.

  • Mix the yeast, sugar and a little of the water in a bowl.

  • Add the olive oil, the yeast mix, and rest of water and mix until you have a soft dough.

  • Allow to rise for about 40 minutes.

  • Preheat the oven at 180C.

  • Divide though dough into 8 and roll into 8 balls. It may help to wet your hands slightly.

  • Sprinkle to poppy seeds on top before allowing to rise for another 30 minutes.

  • Bake for 35 minutes or until golden.

Homemade Beer Battered Fish & Chips



  • 65g Flour
  • 65g Cornflour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Turmeric Powder
  • 75ml Beer
  • Sunflower Oil
  • 400g Fish


  • 750g Potatoes
  • 2 tablespoon Flour
  • 2 tablespoons Sunflower Oil
  • Sea Salt
  • Black Pepper


  • In a large mixing bowl, mix the turmeric, cornflour, flour and baking powder together and season with salt and pepper. Remove a tablespoon or two from the mixture and store in a small bowl.

  • In a jug, combine the beer and water and slowly tip in the flour mixture while stirring to remove lumps. Once the batter is smooth leave to rest for an hour.

  • Peel the potatoes, slice and preheat the oven to 180C. Add the chips to a pan of boiling water, boil until they become slightly tender, drain and place on to a baking tray.

  • Drizzle oil over the chips, scatter a tablespoon or two of the flour mixture and toss, making sure the chips are coated.

  • Place in the oven for half an hour, turning every 10 minutes until golden brown.

  • Pour vegetable oil in to a large saucepan, heat, dry the fish and toss in the flour mixture. Carefully add the fish to the vegetable oil and fry for 8 minutes or until golden brown.

  • Carefully remove the fish from the oil, pat with kitchen towel to remove excess oil and season with salt.

Coconut & Turmeric Ice Cream



  • Tip the coconut milk, maple syrup, ginger, turmeric, peppercorns and cardamon in to a saucepan and combine. Add the vanilla bean, cinnamon stick and bay leaf.

  • Place on a medium heat and simmer while stirring. Remove from the heat, carefully tip in to a large mixing bowl and leave to cool. Once completely cooled, place in the refrigerator overnight.

  • Strain to remove the solid ingredients and add the mixture to an ice cream maker, churn for 35 minutes or until an ice cream consistency forms.

  • Place in the freezer overnight.

Turmeric Soap



  • Chop the goat milk melt and pour soap base in to cubes, place in heatproof container and melt in the microwave for 60 second bursts until it melts.

  • Combine the turmeric and isopropyl alcohol in a separate container. Use a glass that is safe for essential-oil use, add the turmeric mixture and essential oils. Mix thoroughly using a spatula.

  • Carefully pour the soap in to soap moulds, leave to cool and harden before removing.

Turmeric Tea



  • Mix the turmeric, ground cinnamon and honey together until a paste forms.

  • Place a teaspoon of the honey mixture at the bottom of a mug, pour hot water on top and stir to dissolve the turmeric.

  • Squeeze some lemon juice in to the mug and stir in black pepper using a cinnamon stick.

Turmeric Capsules


  • Make you own custom blends to your specification and fill 24 capsules at a time! This way you can avoid fillers, binders and carriers that are present in some store bought supplements.

Organic Golden Paste



  • Add the organic turmeric and water to a pan and gently heat whilst stirring until you get a thick paste. This takes about 7 to 10 minutes.

  • Ground the organic black peppercorns in a pestle and mortar.

  • Add the freshly ground black pepper and organic coconut oil to the paste and stir well.

  • Pour the golden paste into a jar and allow to cool before popping it in the fridge.

  • There are a number of ways to consume Golden Paste. You can eat it straight our the jar (we suggest a teaspoon in the morning and one at night) or you can add a tablespoon to your morning smoothie, your evening milk or mix in with your rice.

Tofu Scramble



  • Warm the oil in a pan then add the onion, spring onion, and garlic and cook until soft and browning slightly.

  • Add the turmeric, smoked paprika, half the chilli flakes and a pinch of salt. Cook for a few minutes, stirring continuously.

  • Add the lemon juice and tamari and stir in, cooking for another 1-2 minutes.

  • Crumble in the tofu and mix everything through. Once the tofu is hot you can serve.

  • Top with a grind of black pepper and the remaining chilli flakes.

Fairtrade Ginger & Turmeric Wellness Shots



  • Add all of the ingredients to an air tight container and shake or combine using a blender or thoroughly stir in a mixing bowl. Add a splash of water if you're having trouble forming a smooth liquid.

Turmeric Latte



  • Pour the coconut milk, almond milk, vanilla and nectar into a pan and mix. Tip in the turmeric, cinnamon, cardamom and nutmeg.

  • Whisk together and bring to a boil. Reduce the heat, simmer for 5 minutes and stir occasionally.

  • Carefully pour into two mugs and sprinkle with turmeric and cinnamon.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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