Recipe: Turmeric Roasted Vegetables

Photo by Asia Bradlee

Turmeric, the trendy health food du jour, is a spice said to soothe arthritis pain, relieve stomach discomfort, reduce inflammation, pack in a major dose of antioxidants, and more.

That all sounds great—but if you’re wondering how to use turmeric, you’re not alone. We took the guess work out of it with this easy turmeric roasted vegetables recipe, which uses ginger, garlic, and coconut lime rice for Asian-inspired flavor.

Ingredients

1 small eggplant
1 bell pepper (green or red)
1/2 white or yellow onion
1 can chickpeas
1 cup brown rice
1 cup coconut milk (light or regular; regular will be creamier)
1 cup water
Juice from 1/2 of a lime
1 1/2 tsp turmeric
1 tsp crushed garlic
1 tsp ground ginger
3 Tbls olive oil
Salt (optional)

Directions

Preheat the oven to 375 degrees.

In a pot, bring the rice, water, coconut milk, and a dash of salt to a boil. Once boiling, reduce the mixture to low heat. Let the rice simmer for about 45 minutes, or until the liquid is absorbed. When it’s done cooking but still warm, add the lime juice.

While the rice cooks, chop the eggplant, pepper, and onion into small chunks. Drain and rinse the chickpeas. Combine the vegetables, chickpeas, olive oil, turmeric, garlic, ginger, and a dash of salt in a bowl. Stir until the vegetables are coated.

Place the vegetable mix on a baking sheet and roast for 20 minutes.

Once the veggies are done, serve them warm over the rice. Garnish with cilantro or a dash of hot pepper flakes, if desired.