You may already be on the golden milk train, but have you tried cooking with turmeric? Turmeric is one of the world’s healthiest spices and deserves to be on any superfood list. Its main ingredient, curcumin, has powerful anti-inflammatory and antioxidant properties, which can help your body fight diseases and illnesses better. Turmeric also boosts brain function, lowers the risk of heart disease, and may be useful in preventing cancer and Alzheimer’s Disease. Added bonus? It lends a beautiful golden color to your food.

Even novice cooks can make this easy one-pot meal. Plus, it’s readily customizable. If you can’t find broccolini, use broccoli. If you don’t like sweet potatoes (how could you not though?), try butternut squash instead. And if you have leftover vegetables from one of your Hungryroot meals, throw those in there too!

And don’t forget to get creative with the garnishes. As an alternative to cilantro, try adding fresh mint leaves. Or for extra spice, add sliced chile peppers or an Indian chili pickle.


  • 2 tablespoons coconut oil  
  • 1 large onion, diced  
  • 5 cloves garlic, minced  
  • 2 inch piece of fresh ginger, grated  
  • 2 inch piece of fresh turmeric, grated  
  • 2 green chile peppers, diced and seeds removed  
  • 1 tablespoon garam masala  
  • ¾ teaspoon ground cumin  
  • ½ teaspoon each ground coriander, turmeric and cinnamon  
  • ¼ teaspoon each ground cardamom and sea salt   
  • 1 14 ounce can of full-fat coconut milk  
  • 1 14 ounce can of diced tomatoes  
  • ½ cup vegetable stock
  • 2 small sweet potatoes, peeled and sliced thinly  
  • 1 bunch broccolini, thick pieces sliced in half  
  • 10-15 asparagus spears, sliced in half or thirds  
  • 2 teaspoons coconut sugar  
  • Juice from ½ of a lime  
  • ½ cup cilantro, chopped  
  • 1 mango, diced  


  1. In a Dutch oven or deep skillet, heat the coconut oil over medium heat. Once the oil is hot, add the onion, garlic, ginger, fresh turmeric, and chile peppers. Cook for 4-5 minutes, stirring occasionally.
  2. Add the garam masala, cumin, coriander, turmeric, cinnamon and salt. Cook for 2-3 minutes until the spices begin to dry out and become very fragrant.
  3. Add the coconut milk, diced tomatoes, and vegetable stock. Stir to blend and cook for 4-5 minutes.
  4. Next, add the sweet potatoes. Cover the pan and cook for 5-6 minutes.
  5. Add the broccolini, asparagus, peas and chickpeas. Cook for 3-4 minutes until the vegetables begin to soften but still have a bite to them.
  6. Stir in the coconut sugar, lime juice, cilantro, and mango and taste for seasonings. Remove curry from heat and serve.

Recipe Tips

  • If you like your vegetables to be on the firmer side, add them towards the end of cooking.

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