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Turmeric Vegetable Medley

Turmeric Vegetable Medley is warming and loaded with earthy colorful tri-vegetables, anti-inflammatory turmeric and brain boosting power.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Mains, Sides
Cuisine: American
Servings: 1
Calories: 184kcal
Author: HWC Magazine


  • 1 tablespoon coconut oil
    (or oil of choice)
  • ½ cup carrots
    washed, peeled and chopped
  • ½ cup cauliflower
    washed and chopped
  • salt and pepper
    to taste
  • 1 teaspoon turmeric
    freshly grated or ground
  • 1 teaspoon cumin
    dried ground
  • 2 tablespoon water
  • ½ cup eggplant
    washed and chopped
  • garlic chives optional - garnish


  • Heat up your burner to a medium heat. Add coconut oil, carrots, cauliflower, salt and pepper, turmeric, cumin and water. Place lid on top of pan and cook gently for about 2 minutes until the carrots and cauliflower are fork tender and water is mostly evaporated.
  • Add the eggplant and stir and put lid on for about 1 more minute until the eggplant is tender.
  • Remove from burner and add garlic chives and toss and serve immediately. (Hold the garlic chives if serving to your dog)


You can use any vegetables you desire. Feel free to use frozen veggies as well. If you want to reduce the carbohydrates, use low cab vegetables like zucchini, peppers or green beans. 


Serving: 1g | Calories: 184kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 66mg | Potassium: 534mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10692IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 3mg