Here is a recipe that I’ve been completely hooked on this winter — it’s made it into my batch-cooking routine just about every week, due to the numerous reasons to love it! First, turmeric and ginger are a great anti-inflammatory combination, and I try to use lots of these powerful roots in my cooking to stay feeling great. Second, this recipe uses ingredients that are simple to stock in my pantry, making it a great on-the-fly addition if I haven’t made a plan for dinner. Third, it is one of those recipes that adds flavor to other dishes and helps re-imagine leftovers. Lastly, it keeps well in the refrigerator and freezer, making it a awesome candidate for batch-cooking.
Here are some of my favorite ways to use this sauce:
- Poured on top of protein or vegetables — I often serve it with whole roasted chicken (like my spatchcocked chicken here)
- Added to the end of a stir-fry to flavor a dish
- Used as a base for a curried vegetables or meat and served over cauliflower rice
- Thinned with olive oil and apple cider vinegar and used as a salad dressing
- Added to a soup or stew to infuse flavor
- Used as a dip for raw root vegetables
- Reimagined leftovers — I often heat a “scramble” of leftover shredded protein (chicken, beef, or pork) and vegetables with this sauce to add flavor
The second photo in the below collage I’ve heated up some leftover chicken, sweet potatoes, doused it in turmeric sauce, and garnished with cilantro. This meal took less than 10 minutes to prepare. Did I mention the flavor? Earthy, spicy, with a little zing from the lemon — totally divine! Hopefully this recipe will revolutionize your routine the way it has mine!
- 2 tbsp coconut oil
- 1 onion, roughly chopped
- 2-inch piece of ginger, peeled and minced
- 2 cloves garlic, minced
- 1 cup bone broth
- 2 cups white sweet potato, cubed
- 2 tbsp turmeric powder
- ½ tsp ginger powder
- ¼ tsp cinnamon powder
- 1½ tsp sea salt
- 1 can BPA-free coconut milk (or 13.5 ounces homemade)
- 1 lemon, juiced
- Heat the coconut oil in the bottom of a medium saucepan on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, for five minutes, or until lightly browned and translucent.
- Add the garlic and fresh ginger and cook, stirring, for another minute, or until fragrant.
- Add the bone broth, sweet potato, turmeric, ginger, cinnamon, and sea salt to the pot and mix. Bring to a boil and then cover and turn down to a simmer on low to cook for 10 minutes, or until sweet potatoes are just soft. When finished, turn off the heat and let the mixture cool for 5 minutes.
- Place the coconut milk and lemon in the blender with the turmeric mixture, and (being careful to use a towel over the lid to protect your hands) blend until fully smooth and combined.
- Your turmeric sauce is ready to be served as an accompaniment to protein, vegetables, stored, or used in another recipe!