The spice responsible for curry powder’s golden color, turmeric is an ancient Ayurvedic treatment for digestive disorders and arthritis. Several antioxidant-rich compounds, collectively known as curcuminoids, provide the ochre-colored root’s health benefits. Although curcumin accounts for only 3 percent of turmeric’s makeup, it boasts extraordinarily potent anti-inflammatory properties. Because inflammation runs amok in virtually every disease process, including arthritis, cancer, and heart disease, curcumin is the subject of extensive cutting-edge research. The strongest evidence supports turmeric’s effectiveness against dyspepsia (stomach upset) and ulcerative colitis, but it also appears to help age-related cognitive impairment, irritable bowel syndrome, psoriasis, and rheumatoid arthritis.

Choose It & Use It
Turmeric’s earthy taste tempers the stronger spices in curry powder; it also enhances pastas and grains, soups, stews, and leafy green sautés. Sprinkle turmeric over open-faced cheese sandwiches before broiling, add a pinch to an egg-white omelet or tofu scramble, and increase the curcumin quotient in each teaspoon of curry powder by adding an extra 1/4 teaspoon of turmeric. This golden, earthy-flavored Indian spice delivers strong anti-inflammatory effects along with enhanced digestive health.

Lemon Rasam

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Rasam, a thin, lemony soup made with toor dal, a type of split pea, is served as a starter in South Indian households. Purchase toor dal in Indian grocery stores and online, or look for gold lentils in natural food stores. Curry leaves are worth seeking

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Nutty Sweet Potato Soup with Harissa and Spinach

Harissa is a smoky North African chili paste made from smoked chiles, olive oil, spices, and sometimes tomatoes. Heat and flavor vary from brand to brand. This recipe was made with a French-produced harissa with a mild heat and extra sweetness from tomatoes.

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Thai Curried Noodles with Broccoli and Tofu

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

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Curried Potatoes with Cauliflower and Peas

To make a vegan version of this vegetable curry, substitute vegetable oil for the ghee. Serve with rice and Cucumber Raita.

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Tofu Mimosa

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Topped with a lemony Hollandaise sauce, this variation of tofu Benedict takes its name from the aromatic, lemon-yellow blooms of the mimosa tree common throughout the French Mediterranean.

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Southwestern Tofu Scramble

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.

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  Zucchini Croquettes with Bell Pepper Confetti

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  Caramelized Onion, Walnut, and Spinach Savory Cake

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  Spinach and Cheese Bourekas

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  Curried Squash Soup

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  Cornucopia Compote

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  Herbes de Provence

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  Za’atar and Goat Cheese Tartines

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  Hoisin-glazed Tempeh with Green Beans and Cashews

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  Goat Cheese, Melon, and Almond Toasts