We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

Print

Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

Plus, you can customize your DIY curry powder however you like. Prefer more heat? Crank it up! Turmeric lover? Go for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Curry Powder
• What Spices are in Curry Powder?
• How to Make Homemade Curry Powder
• Tip for Success
• Use Your Homemade Curry Powder in These Recipes …

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Contrary to popular belief, curry powder didn’t originate in India. It’s actually thought to have first been created by the British in order to emulate their favorite Indian dishes at home.

The first recipe for curry powder appeared in an English cookbook written by a cookery writer by the name of Hanna Glasse. (source)

Why You’ll Love Homemade Curry Powder

• Money saver: Instead of forking over the cash for yet another jar of spices, save money by making it yourself! If you don’t already have the spices for this DIY curry powder recipe, consider saving even more money by seeking out a grocery store that sells spices in bulk. If you’ve never bought spices in bulk, you are going to be absolutely floored by the cost savings!
• Customizable: If you prefer a completely mild curry powder, leave out the cayenne pepper or use very little. Conversely, if you like it spicy, double, triple, or quadruple the cayenne. Make any adjustments you like to make it your own!

What Spices are in Curry Powder?

Here are the ingredients for my version of homemade curry powder:

• Ground cumin – Adds smoky, earthy, slightly lemony flavor.
• Ground turmeric – Made from dried ground turmeric root, a relative of ginger. Turmeric is renowned for its anti-inflammatory properties (source). I love it in golden milk!
• Ground coriander – The seeds of the cilantro plant are called coriander. Ground coriander is simply the ground seeds.
• Ground ginger – Made from dried ground ginger root.
• Ground cardamom – The seeds inside of cardamom pods, pulverized. The flavor is slightly reminiscent of cinnamon and citrus.
• Cayenne pepper – Ground red chili peppers, cayenne is how this curry powder recipe gets its heat. Use less or more to adjust the spice level to your preference.
• Ground mustard seed – Peppery mustard seeds ground to a powder.

Some curry powder recipes also include:

• Ground black pepper
• Garlic powder
• Cinnamon
• Nutmeg
• Cloves
• Fenugreek

If you like any of those, go ahead and add them! Make it yours.

How to Make Homemade Curry Powder

1. Grab a small bowl and add all of the spices.
2. Stir it together.
3. Transfer to a spice jar or small mason jar (I recommend using a funnel to help keep it corralled!) Store in a cool, dark place for 6 months (or longer!)

Tip for Success

• Use fresh spices: It seems like spices should keep forever, and in a way they do … but their flavor intensity can really decrease over time. So make sure to use fresh spices that are far from their expiration date for the best flavor.

I hope you love knowing how to make homemade curry powder! I love having a big old jar of it in my pantry for curries, dal, soups, and so much more.

Use Your Homemade Curry Powder in These Recipes …

• Pumpkin, Chickpea, & Red Lentil Curry
• Red Lentil & Chickpea Curry with Potatoes & Peas
• Curried Carrot Red Lentil Soup
• Pan-Fried Curried Crispy Chickpeas
• Crock Pot Curry Baked Beans
• Pumpkin Curry Soup
• Curry Baked Beans

Print

Homemade Curry Powder Recipe

It's easy to make your own homemade curry powder! This mix of pungent, flavorful spices evokes the flavors of Indian cuisine in curries, soups, and more. Adjust the quantities to make it your own!

Keyword curry powder, curry powder recipe, homemade curry powder

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Calories 151kcal

Author Kare

Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon dried ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground mustard seed

Instructions

• Add all of the spices to a small bowl and stir to combine. Store in an airtight jar at room temp in a cool, dark place (like a pantry).

Notes

Nutrition information based on the entire 1/2 cup batch of curry powder. 

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 31mg | Potassium: 798mg | Fiber: 10g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 17mg

The post Homemade Curry Powder Recipe appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

This recipe for Coconut Curried Green Lentils is one of those recipes that’s so convenient to have in your back pocket. Whether you haven’t been to the grocery store lately or are just looking for something easy to put together, chances are, you’ll have all the ingredients you need in your pantry for these coconut curried lentils.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Coconut Curried Green Lentils
• Tips for Success
• Can I Freeze Coconut Curried Lentils?
• More Curry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This coconut curried lentils recipe has been a favorite for years! I first stumbled upon a version of the recipe in the cookbook Small Victories by Julia Turshen (buy it here on Amazon [affiliate link]). Lentils simmer in sautéed onion, coconut milk, water, and spices – and I’ll be honest, the recipe is so simple that the first time I tried this recipe, I expected to be underwhelmed – or at least just whelmed. But I took one bite and was floored at the deliciousness!

Turshen’s recipe calls for split red lentils, which makes for a faster recipe, but the lentils don’t keep their shape. Other versions call for half split red lentils and half French green lentils, which is a combo I’ve made many times and is the best of both worlds.

For the version I’m sharing today, and the version I make most frequently, it’s all French green lentils. I also tend to use veggie broth instead of water for another layer of flavor, but it’s not strictly necessary.

Ingredients

• French green lentils – There are many types of lentils, but French green lentils are one of my faves! They’re smaller than standard green lentils, and hold their shape for excellent texture in dishes like this Coconut Curried Green Lentils recipe. You can use another type of lentil, too, but cooking time may vary.
• Olive oil – For sautéing the onion and spices.
• Onion – asdf
• Spices – Ground cumin, ground turmeric, ground coriander, and cayenne pepper (optional, but nice for an added touch of heat)
• Ginger
• Garlic
• Coconut milk – I like the richness of full-fat coconut milk for these curried lentils, but lite coconut milk will work, too.
• Vegetable broth – I like the extra flavor that veggie broth brings to the table, but water will work, too.
• Salt – I like to use kosher salt in my cooking. This recipe calls for a teaspoon, but you can add more or less to taste.

Adaptations/Variations

• Coconut Curried Red Lentils: Sub in split red lentils. You’ll want to reduce the cooking time, and keep in mind that they will not hold their shape so the result will be more homogenous and cream, but the taste will still be amazing!
• Swap in brown lentils or another lentil; the recipe will work, but the cooking time may change. Keep a close eye on it and add more liquid if needed.

How to Make Coconut Curried Green Lentils

These coconut curried lentils are so easy to make! Just set a large pan or pot over medium-low heat and sauté the onion, spices, garlic, and ginger.

Then add the lentils, coconut milk, broth, and salt.

At this point, you’ll simmer it for quite awhile until the lentils are tender. The curried lentils will thicken while cooking into this glorious pot of lentil goodness!

Serve with rice, a dollop of plain yogurt, cilantro, and naan for tastiest results.

Tips for Success

• Don’t boil it! Coconut milk can be fussy and will “break” if it’s cooked at too high of heat for too long. Just a low, steady simmer is perfect.
• Watch your lentils closely and add more liquid if needed. Sometimes the liquid will cook off too fast and the lentils need more time – and liquid – to cook perfectly.
• Peel your ginger with a spoon – I have to throw this tip in there because it’s borderline life-changing! Use the edge of a spoon to get the peel off of fresh ginger. I find I waste way less of the ginger peeling it this way than when I use a knife.

Can I Freeze Coconut Curried Lentils?

Yes, the leftovers freeze really well. Just place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and warm gently over the stove.

More Curry Recipes

• Crock Pot Curried Pumpkin Chickpeas & Lentils
• Crock Pot Curried Chickpeas & Lentils with Potatoes & Peas
• Zucchini & Corn Curry
• Tomato & Chickpea Curry

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Coconut Curried Green Lentils Recipe

An easy one-pot pantry recipe! You probably have all the ingredients on hand to make these creamy, savory, perfectly spiced lentils. Best served with creamy plain yogurt and naan for delicious scooping!

Keyword coconut curried green lentils, coconut curried lentils, curried lentils

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 320kcal

Author Kare

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium yellow onion diced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper optional
• 1 tablespoon minced fresh ginger
• 2 cloves garlic minced
• 1 cup French green lentils rinsed
• 13.5 ounces coconut milk 1 can
• 2 cups vegetable broth
• 1 teaspoon kosher salt plus more to taste

Instructions

• Set a large saute pan or pot over medium-low heat. Add the olive oil. When warm, add the onion, cumin, turmeric, coriander, and cayenne pepper. Sauté the onion and spices, stirring occasionally, until the onion is soft, 5-6 minutes.
• Add the garlic and ginger and sauté for one more minute.
• Add the lentils, coconut milk, broth, and salt and stir to combine.
• Increase heat to medium and, once the mix is simmering, lower the heat to continue simmering, uncovered. There will be a lot of liquid at first, but the lentils will soak up some and some will cook off.
• Cook, stirring occasionally, until the lentils are tender, about 40 minutes. If the mixture begins to dry out before the lentils are cooked through, add another splash of vegetable broth or some water. By the end, the curried lentils should be thickened but still loose, like the consistency of risotto. Taste and add more salt if desired.
• Serve with rice – I recommend white basmati rice, brown basmati rice or cauliflower rice. Naan, a dollop of plain yogurt and some fresh cilantro leaves are excellent, too.

Notes

Nutrition info does not include toppings

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 713mg | Potassium: 180mg | Fiber: 10g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg

The post Coconut Curried Green Lentils Recipe appeared first on Kitchen Treaty.

Just mix up your spices, keep it in your spice cupboard, and it’s ready to go at a moment’s notice.

Or maybe you just got to the “taco seasoning” on your list of ingredients in a recipe you’re working on right now … but you don’t have any on hand?! Been there!

I’ve got you covered with this homemade taco seasoning recipe.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Taco Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Taco Seasoning Mix
• Tip for Success
• How to Use It
• More Spice Mix Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been working hard on a lentil-based taco “meat” recipe, and I really wanted to skip the spice packet. Maybe it’s me, but that felt weird to include in a recipe that’s full of wholesome pantry ingredients? It’s probably just me. But either way, it’s a pain to have to pull five different spices out of the cupboard when you’re making a recipe.

So! I thought I’d whip up a taco seasoning mix, and I have absolutely loved having it on hand! My guy uses it to season ground beef for various taco adventures, and I don’t have to pull out five or six different bottles of spices every time I test this recipe (which is just about done, by the way!)

Why You’ll Love Homemade Taco Seasoning

I just think it’s so much easier to have a jar of homemade taco seasoning on hand vs. pulling out all of the individual spices or having to buy a packet of taco seasoning at the store every time you make something with taco seasoning in it. I’m willing to bet you’ll agree, so here we are!

Plus, it’s really nice to make your taco seasoning exactly how you like it. Prefer it with more heat? Like something smokier? It’s possible with homemade taco seasoning mix!

Ingredients

• Chili powder – Go with mild chili powder or spicy. Your choice!
• Cumin – Smoky dried cumin is essential.
• Oregano – I like lots of dried oregano in my taco seasoning.
• Onion powder – Adds a nice umami note to any dish you use it in.
• Smoked paprika – Lends a smoky note that is so delicious!
• Garlic powder – for more Tex-Mex flavor.
• Kosher salt – to enhance the flavor of all the delicious spices you are using!

Adaptations/Variations

• Smoky taco seasoning: Double or even triple the smoked paprika.
• Spicy taco seasoning: Add cayenne pepper, up to 1/2 teaspoon depending on how spicy you like it. You can also add crushed red pepper flakes if you prefer.
• Other spices to add, if you like: Sweet (or regular) paprika, which will make a redder taco seasoning. Coriander adds wonderful flavor, Freshly ground black pepper is always welcome!
• Omit the salt: Leave out the salt if you prefer to adjust the amount of salt in your recipe as you go.

How to Make Taco Seasoning Mix

This is just SO COMPLICATED. Not really.

Literally add everything to a bowl …

… mix it up …

Then transfer it to a jar to store. Or, if you want to skip the bowl, just mix it up directly in the jar. Easy peasy.

Tip for Success

• Store your taco seasoning just like you do your other spices to keep them fresh as long as possible – somewhere dark, cool, and dry (like your pantry).

How to Use It

• 3 tablespoons = one packet of taco seasoning. Just add the spice mix when you would have normally added your taco seasoning. If you’re seasoning ground beef or something else that’s a bit dry, feel free to add a splash of water to help the taco seasoning coat every last bit.

More Spice Mix Recipes

• Pumpkin Pie Spice
• Sweet & Smoky BBQ Dry Rub

Print

Homemade Taco Seasoning

Skip the store! Make your taco seasoning right at home with just a few simple spices and seasonings.

Keyword homemade taco seasoning, taco seasoning, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3

Calories 85kcal

Author Kare

Ingredients

• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Add all ingredients to a bowl. Mix it up. Transfer to an airtight lidded jar. Store at room temperature.
• Use to season many different Tex Mex recipes! 3 tablespoons of homemade taco seasoning mix = 1 packet.

Notes

Scaled down version

For one heaping tablespoon of taco seasoning mix:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic powder

Nutrition

Serving: 3tablespoons | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1883mg | Potassium: 518mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6253IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg

The post Homemade Taco Seasoning appeared first on Kitchen Treaty.

Sorry.

Anyway, for this one, I’ve branched out from soup into more of a dal situation.

Hello, dal situation.

These curried lentils are about as unfussy as it gets. And I definitely like unfussy! They’re inspired by this curried lentil recipe that I found via Food 52 compliments of the Small Victories cookbook (which is wonderful, by the way).

They’re highly flavored, wonderfully hearty, and delicious served up with a pile of rice and a bit of red onion, cilantro, and toasted cashews on top.

Why two types of lentils? The red lentils dissolve and thicken the whole caboodle while the French green lentils hold their shape and give the dish a nice bit of texture.

Meanwhile, the sweet potatoes sort of melt into the dish so you don’t end up with firm, disparate bits – instead, they lend a rich, slightly sweet note to the whole thing.

These Instant Pot Curried Sweet Potato Lentils freeze perfectly. In fact, I’ve just frozen a couple of lunch-for-two-size batches along with some brown basmati rice so that my guy and I can have quick and easy lunches next week. Because next week, we’re both taking most of the week off and hitting the kitchen hard.

We are READY to wrap up this whole remodel thing already, and painting the cabinets is next on the list. We can do this! (We hope, eek!).

I probably won’t be sharing any new recipes here next week because I’ll be in kitchen remodel mode. But if you’re interested in the progress, be sure to check out my Instagram Stories – I’ll be updating there now and then!

(more…)

The post Instant Pot Curried Sweet Potato Lentils appeared first on Kitchen Treaty.

We’ve got a flavorful vegan chickpea burger patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy veggie burger.

Table of Contents

• Why You’ll Love this Chickpea Veggie Burger Recipe
• How to Build a Vegan Veggie Burger
• How I Created This Recipe
• No Food Processor, No Problem
• Chickpea Burger Ingredients
• How to Make Them
• How to Serve These Chickpea Burgers
• Can I Grill Them?
• Can I Freeze Chickpea Burgers?
• More Veggie Burger Recipes

• FULL, PRINTABLE RECIPE
• Reviews & Comments

Why You’ll Love this Chickpea Veggie Burger Recipe

Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.

What do other readers like you think? Well, here’s what  a couple of five-star reviews said:

• “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
• “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”

How to Build a Vegan Veggie Burger

How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.

1. A grain (here, we have oats)
2. A protein (chickpeas)
3. A non-starchy veg (some finely diced onion)
4. Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
5. A binder (stay tuned!)

How I Created This Recipe

I had a total lightbulb moment when I realized that for the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!

So I tried it as a binder, and these chickpea hummus burgers were spectacular! Hummus works so well as the binder – it holds everything together AND adds a ton of flavor.

No Food Processor, No Problem

I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.

Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.

Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.

But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.

Chickpea Burger Ingredients

We’ve got a pretty simple list of ingredients, here:

• Rolled oats – Not the quick cooking kind, but rather, thick and sturdy rolled oats.
• Chickpeas – You’ll need 1/2 cup. Use canned and drained chickpeas, or ones you’ve cooked yourself.
• Hummus – Grab some from the store, or make your own hummus (it’s easy and delicious!)
• Onion – Just a little yellow onion, diced.
• Parsley – Optional, but nice for a bit of flavor and pretty specks of green.
• Onion powder, cumin, ground red cayenne pepper – Onion powder adds umami flavor while cumin lends a smoky vibe. Just a pinch of cayenne adds the tiniest hint of heat.
• Salt & pepper – The beauty of this being a vegan veggie burger is that you can taste the patty dough and add more salt and pepper before cooking, if you like. Score!
• Olive oil – For cooking.

How to Make Them

Just add all of the ingredients except for the olive oil to a bowl and mash it all together, adding more hummus if needed to hold the mixture together.

Then, divide the mixture into fourths and form four patties. I like to form them into a ring-shaped cookie cutter so they look nice and pleasingly round, but that’s totally optional.

From there, it’s just a matter of cooking them! Heat up a large pan and swirl in the olive oil. Once it’s hot, cook your veggie burgers just a few minutes on both sides, until golden brown and heated through.

Then load up your burger bun and enjoy!

How to Serve These Chickpea Burgers

Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo (just mayo mixed with a bit of Harissa) or easy homemade Thousand Island dressing.

Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions.

And, then, a couple slices of creamy avocado – because of course.

Can I Grill Them?

These chickpea burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.

Can I Freeze Chickpea Burgers?

Yes, you can! Freeze them before or after cooking (though I prefer to freeze them before cooking because I love them fresh and crisp off the skillet).

Just line a baking sheet with parchment and lay the patties in a single layer. Once they’re frozen, transfer them to a large freezer bag. When you want to prepare them, let them thaw individually overnight in the fridge then cook on a skillet as directed.

This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too. Score!

More Veggie Burger Recipes

• Black Bean Sliders
• Still searching for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!

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Easy Chickpea Burgers Recipe (1 Bowl, No Food Processor)

Tender inside, golden-crunchy outside – this easy chickpea burger requires only one bowl and exactly zero food processing. In this post, I share the recipe AND I teach you about the formula for perfect vegan veggie burgers.

Course Main Course

Cuisine American

Keyword burger

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 283kcal

Author Kare

Cost $5

Ingredients

Chickpea Hummus Vegan Veggie Burgers:

• 1 cup rolled oats not quick-cooking
• 1/2 cup cooked chickpeas
• 1/3 – 2/3 cup prepared classic hummus homemade or store-bought
• 1/4 cup finely diced yellow onion
• 2 tablespoons fresh chopped parsley optional
• 2 teaspoons onion powder
• 1/2 teaspoon ground cumin
• 1/16 teaspoon ground red cayenne pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).

Notes

Suggested accompaniments

Baby arugula (tossed in a bit of lemon juice and olive oil for extra deliciousness); quick-pickled red onions; sliced avocado, harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice) – all on your favorite bun!

Gluten-free option

As is, this is a gluten-free chickpea patty. To make the burgers fully gluten-free, just sub your favorite gluten-free buns, brushed with olive oil and toasted.

Nutrition

Serving: 1patty | Calories: 283kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 309mg | Fiber: 8g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg

The post Easy Chickpea Veggie Burger Recipe (No Food Processor) appeared first on Kitchen Treaty.

Show of hands, please. Who here loves hummus? (Raising my hand). Who here would eat homemade hummus every single day if they could? (Raising my hand again). Who here has seriously toyed with the idea, perhaps even several times, of starting a new food blog called “Hummus is My Buttercream?” (Yeah … raising my hand.)

Here’s the thing though. I am far from a hummus snob. Yes, a sublime whipped hummus is a glorious thing, but no-muss no-fuss hummus? Also absolutely delicious! So I skip peeling the chickpeas (yeah, no) and, for that matter, often skip cooking my own chickpeas. Isn’t it enough that I’m making my own hummus? I really shouldn’t have to spend 6 hours on it, right?!

Speaking of time wasted (and time saved), recently, I started making huge batches of hummus, saving a bit out to use, and freezing the rest.

But wait!

Can you freeze hummus?!

Yes, you can! Hummus freezes gloriously. It’s true! Here’s how I make one batch of hummus in one swoop, freeze it in portions, and enjoy my life that much more. Because now I can have hummus in it all. the. time. And what is life without hummus?

Okay, so here we have my classic hummus recipe, but the batch is tripled. I make it in my 14-cup food processor because my Vitamix? Well, let’s just say it doesn’t like the extra work (I thought I broke it, to be honest, but apparently it just went into thermal override mode – a safety feature that helps prevent the motor from overheating).

Point being: Break out your food processors for this one.

We have all of the usual suspects here: Chickpeas, tahini, fresh garlic, lemon juice, salt, and chickpea brine or water. Super simple.

Blend it all up and divide between freezer-friendly containers.

Label if you’re like me and would otherwise look in the freezer a week later and wonder what that stuff is. Or worse, two years later. Um, not that I’ve ever done that.

When you’re ready for your next batch of hummus, pull it out and put it in the fridge. It’ll thaw after about 24 hours, and you’re in the hummus zone again!

Here’s the downside of freezing your hummus: I do find that once it’s frozen and thawed, it does tend to be a bit grainier. I don’t mind this because it still tastes delicious, but if you want gloriously smooth hummus again, throw it in the food processor or high-speed blender (it doesn’t mind smaller batches) and add a couple of tablespoons of water. Puree for a minute or so and it’ll smooth right out.

Mmmm. Hummus is totally my buttercream.

Especially when I am able to make a month’s worth of the stuff at a time!

More Hummus Recipes

• Simple & Easy Classic Hummus
• Pumpkin Hummus
• Loaded Roasted Red Pepper Hummus
• Jalapeno Black-Eyed Pea Hummus
• Green Hummus
• Olive Hummus
• Roasted Beet Hummus
• Sunbutter Hummus

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Big-Batch Make-Ahead-and-Freeze Hummus

Meal-prep hummus? Why not?! This recipe makes a huge batch of classic hummus that you can keep in the freezer until you’re ready to enjoy. So easy!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 5 cups cooked chickpeas or 3 15-ounce cans chickpeas, drained [but reserve the liquid]
• 1 cup tahini
• 1/3 cup freshly squeezed lemon juice from 2-3 juicy large lemons
• 5 medium cloves garlic
• 1 1/2 teaspoons kosher salt plus more to taste if desired
• 1 teaspoon ground cumin optional
• 1/3 cup – 1 cup water or chickpea brine

Instructions

• To the bowl of a large food processor fitted with the “S” blade, add the chickpeas, tahini, lemon juice, garlic, 1 1/2 teaspoons salt, cumin if using, and 1/3 cup water or chickpea brine. Puree until smooth. If the hummus is too thick, gradually add more water or chickpea brine until the hummus has reached the desired consistency (I like a nice spreadable yet peak-and-valley consistency like buttercream). Taste and add more salt if desired.
• To freeze, divide between freezer-safe containers. Top with air-tight lids and add labels (key if you’re forgetful like me).
• To thaw, transfer from freezer to refrigerator. The hummus should be thawed in about 24 hours. If the thawed hummus seems too grainy, puree in a high-speed blender with a tablespoon or two of water until smooth.
• Keeps well in the freezer for up to 3 months.

The post Big-Batch Make-Ahead-and-Freeze Hummus appeared first on Kitchen Treaty.

I call this Instant Pot Lentil soup a “golden” lentil soup, because spicy turmeric gives it the most wonderful golden glow. And it really is a vibrant lentil soup recipe, both looks-wise and taste-wise – it packs a ton of flavor and nutrition. PLUS this Instapot Lentil Soup is about the coziest dinner around!

Lentil soup in the Instant Pot is one of the BEST ways to use your electric pressure cooker! When it comes to lentil soup, Instant Pot preparation is so easy, and with that intense cooking environment, the flavors seriously amp up, in record time.

I love this hearty lentil soup, especially for the winter months. Add a crusty slice of bread and it’s the perfect fast, easy, and satiating winter weeknight meal.

Table of Contents

• Why You’ll Love This Recipe
• Golden Lentil Soup Recipe Ingredients
• How to Cook Lentil Soup in the Instant Pot
• The Best Lentils for Lentil Soup
• FAQs
• Storing Leftover Soup
• How Long Does This Instant Pot Lentil Soup Keep?
• How to Freeze It
• More Instant Pot Lentil Soup Recipes

• Full, Printable Recipe
• Reader Reviews and Comments

Why You’ll Love This Recipe

There are so many reasons why I think you’ll love this lentil soup.

• It’s fast! This hearty soup cooks for a mere 12 minutes (not including Instant Pot warm-up time), but it tastes like it simmered all day.
• It’s SO hearty. It’s super filling and so satisfying – especially with a hunk of crusty bread alongside.
• It’s healthy. It’s packed with protein and fiber and is 100% plant-based vegan as-is.

But enough from me – this is what other readers like you have said:

• “This soup is so easy to make and delicious! Thank you.”
• “This is the BEST lentil soup ever!! I literally make it once a week.”
• “Thank you so much for sharing this recipe. Utterly delicious! Reminds me so much of the Sri Lankan dahl curry we make, yet so much easier and less prep time. I will be making this again and again.”
• “I love this recipe. It’s perfect for not owning any other cooking device other than an instant pot (did that for a bit). I found this recipe is really awesome to take care of older greens (lettuce, spinach, kale etc) and I prefer throwing it all in before sealing the lid. I keep coming back to this recipe and sharing it with my friends and family. Thank you for the deliciousness!”

Golden Lentil Soup Recipe Ingredients

This Instant Pot Golden Lentil & Spinach Soup has a pretty simple list of ingredients, including:

• Brown lentils – these are probably the most common lentils out there; at least where I am, they are the easiest to find. You can also use French green lentils or other lentils but may have to adjust the cooking time.
• Baby spinach – pre-washed makes it so easy to just grab a few handfuls and throw them in.
• Onion, carrots, & celery – the classic mirepoix helps build layers of flavor.
• Garlic – a must!
• Ground cumin, ground turmeric, and dried thyme – this combo of spices adds so much flavor!
• Vegetable broth – I like to use low-sodium veggie broth because that helps me control the overall sodium content of this Instant Pot lentil soup.

The Best Lentils for Lentil Soup

Every kind of lentil is great for lentil soup in the Instant Pot – it just depends on what you want! This recipe calls for brown lentils, which are large for lentils, have a nutty, earthy flavor that soaks up the flavors in this soup, and keep their shape for the most part.

French green lentils take longer to cook, about 20 minutes, and tend to maintain their shape. Split red lentils take the least amount of time, more like 8 minutes – but they will dissolve as red lentil do.

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Instant Pot Golden Lentil Soup with Spinach Recipe

Thick, hearty, and oh-so full of flavor, this golden Instant Pot Lentil Soup with turmeric and spinach is my *very* favorite Instant Pot recipe. Add a thick slice of crusty bread and your winter weeknight dinner is made!

Course Main Course, Soup

Cuisine American, Indian

Keyword golden lentil soup, instant pot lentil soup, lentil soup instant pot, lentil spinach soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 245kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced) (about 1 cup
• 2 medium carrots peeled and diced) (about 1 cup
• 1 medium stalk celery diced) (about 1/2 cup
• 4 medium cloves garlic minced) (about 2 tablespoons
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt + more to taste*
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 cup dry brown lentils rinsed well in cold water
• 4 cups low-sodium vegetable broth one 32-ounce box
• 8 ounces baby spinach about 6 cups

Instructions

• Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!

Notes

Cook time includes sautéing and warm-up.

* Update 11/8/19: Based on a handful of reader comments about this soup tasting too salty, I reduced the initial salt amount from 1 teaspoon to 1/2 teaspoon. Please taste and adjust at the end until it’s perfect for you!

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

Nutrition

Serving: 1.5cups | Calories: 245kcal | Carbohydrates: 40g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Sodium: 371mg | Potassium: 961mg | Fiber: 19g | Sugar: 5g | Vitamin A: 10488IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 6mg

FAQs

Is this golden lentil soup a vegan soup?

Yes! And in the Instant Pot, lentil soup is made extra flavorful because of the pressure cooker environment.

I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! What happened?

A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit. 

What size Instant Pot is best for lentil soup?

I am using a 6-quart Instant Pot. I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.

Storing Leftover Soup

Let the soup cool to room temperature. Place leftover soup in an airtight container and store it in the refrigerator.

How Long Does This Instant Pot Lentil Soup Keep?

Lentil soup will keep for up to four days in the refrigerator.

How to Freeze It

This lentil soup freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Freeze your cooked soup in an airtight container or freezer bag for up to three months. To reheat, place it in the refrigerator overnight to thaw, then warm in a large pot on the stovetop. Add the spinach at the last minute.

More Instant Pot Lentil Soup Recipes

• Instant Pot Herb French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
• Instant Pot Lentil Vegetable Soup – A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!
• Instant Pot Coconut Red Lentil Soup – Creamy and coconut with curry flavors. Love this one!

The post Instant Pot Golden Lentil Soup with Spinach appeared first on Kitchen Treaty.

Though I’ve never actually thrown a Friendsgiving dinner, I’ve gotta say I think the concept is pretty brilliant. I mean, there are so. many. amazing Thanksgiving recipes out there.

But the thing is, in my mind Thanksgiving really calls for traditional, time-honored recipes. Maybe one new dish, but if you experiment with the overall menu too much, you might just risk ruining the whole dinner. And that’s a big noooooooo (said wailing, trailing off), at least for control-freak moi.

Enter Friendsgiving. Here’s maybe where you could first try your hand at Veggieducken or a fancy Pumpkin Cheesecake Cake. Because it’s not called Friends(for)giving for nothing, right?! And who knows, maybe the recipe will be so good it’ll make the cut and earn a coveted spot at your more traditional Thanksgiving table.

These Golden Mashed Potatoes seem like they could be a risky addition to the actual meal, but stick with me kid, because they’re really quite worthy of either one this year. Especially if you serve them aside this brown gravy.

An Indian-spiced side actually teams up remarkably well with the more traditional American-themed Thanksgiving recipes. These mashed potatoes feature oh-so trendy turmeric for that brilliant yellow hue, along with cumin and garlic powder.

The aforementioned gravy is flavored with garlic, ginger, and Garam Masala, an Indian spice blend with cinnamon, cloves, and more. Completely fall-ish. Completely Thanksgiving-ish. Completely delicious, uh, ish, especially together.

If you’re not quite sure of the idea of turmeric mashed potatoes, just think of samosas, those delicious spiced potato stuffed pastries. These mashed potatoes taste kind of like samosa filling! Except with no peas or other veggies.

This is a vegan mashed potato recipe, made creamy with Silk unsweetened soymilk and a drizzle of olive oil for richness. That’s all they need! I added a pat of vegan butter, but they are plenty flavorful without it. It’s a vegan holiday side that should appeal to all at your table – meat-eaters too. For real.

Whichever ‘giving you’re cooking for, these Turmeric Mashed Potatoes might just be your new favorite. They are ours (I’m obsessed, truly). They’re so good with vegan brown gravy or my popular vegetarian gravy recipe. Try them!

The post Golden Turmeric Mashed Potatoes appeared first on Kitchen Treaty.