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The benefits of Tumeric

Hannah from the team is something of a chef in her own time! Enjoying baking and cooking! We’ve asked her to share one of her favourite recipes..

‘’Many high-quality studies show that turmeric has major benefits for your body and brain. Many of these benefits come from its main active ingredient, curcumin. It has been used in India for thousands of years as both a spice & medicinal herb. Recently, science has started to back up traditional claims that turmeric contains compounds (called curcuminoids) with medicinal properties. Curcumin is the main active ingredient in tumeric & has powerful anti-inflammatory effects & is an antioxidant.

Curcumin may help to lower your risk of heart disease, cancer & Alzheimer’s. You can buy it as a root, powder or in supplement tablets. It’s also so easy to add this wonder spice to your cooking, so here is one of my favourite vegan recipes including turmeric; it’s super healthy, simple to make & most importantly – it’s delicious!’’

Hannah’s Red Lentil Dhal


2 tbsp olive oil

1 large white onion, chopped

1 tbsp crushed garlic

1 tsp minced ginger

2 tsp turmeric

1/2 tsp coriander powder

1/2 tsp cinnamon

1 tsp curry powder

1 can chopped tomatoes

2 cups Dried Red Lentils (400g)

3 cups Vegetable Stock (720ml)

1 can coconut milk


Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened.

Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk.

Bring it to a simmer and then turn down the heat and cover the pot and leave to simmer, checking it and stirring regularly, until the lentils are cooked.

Serve with basmati rice & mango chutney.