Introduction
The modern fusion of turmeric into Western cooking represents a beautiful culinary evolution inspired by traditional Asian and Middle Eastern medicine. While turmeric has been used for thousands of years in Indian cuisine and Ayurvedic practices, its integration into everyday Western dishes gained momentum during the health food movement of the 2010s. This one-pan wonder exemplifies how ancient wisdom meets contemporary cooking – combining the convenience modern families need with the health-conscious ingredients they want. The dish has become a staple in meal-prep circles, particularly among health-focused home cooks who appreciate its anti-inflammatory properties and the ease of preparation.
Ingredients
• 1 pound lean ground turkey (93% lean)
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, thinly sliced
• 1 red bell pepper, diced
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups baby spinach, fresh
• 1½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• 1¼ teaspoons sea salt
• ¼ cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
Step 1:
Heat olive oil in a large skillet over medium heat until shimmering
Step 2:
Add diced onion and cook for 3-4 minutes until translucent
Step 3:
Add minced garlic, turmeric, and cumin. Stir for 30 seconds until fragrant
Step 4:
Add ground turkey, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink
Step 5:
Add carrots and bell pepper, cook for 4-5 minutes until vegetables begin to soften
Step 6:
Add broccoli florets and chicken broth. Cover and cook for 3-4 minutes until broccoli is crisp-tender
Step 7:
Stir in spinach, salt, and black pepper. Cook for 1-2 minutes until spinach wilts
Step 8:
Finish with fresh lemon juice, adjust seasoning to taste
Q: Can I meal prep this recipe?
A: Yes, it stores well and can be made ahead for up to 4 days
Q: Is this recipe spicy?
A: No, turmeric and cumin provide warmth but not heat. Add red pepper flakes for spice if desired
Q: Can I freeze this dish?
A: Yes, freeze in airtight containers for up to 3 months, though vegetables may be softer when thawed
• Ground chicken can be substituted for turkey.
• Fresh turmeric root (1 tablespoon grated) can replace ground turmeric.
• Recipe is naturally gluten-free and dairy-free.
• Choose organic vegetables when possible for best flavor.
• Look for turkey labeled 93% lean for best results.
• Store-bought pre-cut vegetables can be used to save time.
Serve hot, divided into four portions. Can be served over brown rice or cauliflower rice if desired
Store in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or skillet until heated through
Prep all vegetables before starting to cook. The dish comes together quickly once heat is applied
- Don't overcook the vegetables to maintain their nutrients and texture
- Allow pan to heat fully before adding ingredients for better browning
- Use freshly ground black pepper for the best flavor
Substitute ground chicken for turkey, or use different vegetable combinations like zucchini, snap peas, or mushrooms. For a vegetarian version, use crumbled tempeh or firm tofu
Serve with brown rice, quinoa, or crusty whole grain bread. Pairs well with a crisp white wine like Pinot Grigio
Year-round, but particularly enjoyable in spring and fall
Contains no common allergens. Free from dairy, eggs, soy, nuts, wheat, and shellfish. Always check specific brands of chicken broth for allergen information
