Anti Inflammatory

Turmeric Rice Bowl with Garam Masala Root Vegetables & Chick




total time


1 ¼ cups water

½ cup brown basmati rice

¼ cup raisins

1 teaspoon extra-virgin olive oil

1 teaspoon onion powder or garlic powder

½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

⅛ teaspoon kosher salt

2 tablespoons coconut oil or ghee

1 (15 ounce) can chickpeas, rinsed and patted dry

1 teaspoon garam masala or Indian curry powder

1 cup roasted root vegetables (see associated recipe)

1 teaspoon sugar or honey

¼ teaspoon kosher salt

¼ teaspoon ground pepper

2 tablespoons lemon juice

2 tablespoons low-fat plain yogurt or tahini

Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish


To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and 1/8 teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.

Meanwhile, to prepare vegetables & chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in garam masala (or curry powder) and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.

Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.


Serving Size



674 kcal

Total Fat

23 g

Saturated Fat

13 g

Unsaturated Fat

0 g

Trans Fat



1 mg


919 mg

Total Carbohydrate

107 g

Dietary Fiber

14 g

Total Sugars

18 g


16 g




total time
Start Cooking