The people of India have a gift of creating multidimensional flavors. One of my favorite flavor combinations is cumin, coriander, and turmeric. These three spices are a delicious addition to many vegetables and proteins, and also contribute a notable punch of nutrition.
These spices have powerful medicinal qualities. Turmeric in particular contains an active ingredient called Curcumin that is used to treat everything from irritable bowel to arthritis. In short, this anti-inflammatory is practically a wonder drug in a spice jar.
Coriander, too, is rich in phytonutrients such as flavonoids, and are believed to aid in cholesterol and blood sugar control. Cumin aids in ameliorating digestive problems, such as diarrhea and gas.
Just like most medicinal herbs and spices, I am not a huge advocate for consuming it in supplement form, as it has several adverse side effects when taken at a therapeutic dosage unless prescribed by a physician.
I hope you enjoy this powerful trio when generously added to turnips and radishes. Please feel free to substitute your favorite root vegetables in this recipe: potatoes, yams, beets, carrots, etc. will all work beautifully in this recipe.
Indian-Spiced Root Vegetables
Cooking Time: 20-25 minutes
Root Vegetables (two bunches or about 4 cups), cut into bite-sized cubes
2 tbsp. grapeseed or melted coconut oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
salt and pepper
Preheat oven to 425F.
Combine spices in a small bowl. Spread vegetables out on a large sheet pan. Drizzle vegetables evenly with oil. Sprinkle spice evenly on vegetables. Using hands, rub spice mixture into vegetables, coating evenly.
Bake for 25-30 minutes, or until vegetables are fork tender.