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.

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

Print

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.

In this Article

• The Story Behind the Recipe
• Why You’ll Love this Tofu Fried Rice Recipe
• Tofu Fried Rice Ingredients
• How to Make It
• How to Top It
• Other Favorite Tofu Recipes
• FULL, PRINTABLE RECIPE
• Reviews & Comments

The Story Behind the Recipe

I love a good fried rice recipe, but I wanted one without eggs yet lots of protein. I also love a good tofu scramble, and I thought … why not make a tofu scramble situation then add that to a fried rice situation?! I know, I know, that’s a lot of situations – but trust me. This tofu fried rice, uh, situation … works.

In a nutshell, instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it.

If you’re a vegan, you undoubtedly know all about tofu scrambles. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks.

I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.

Why You’ll Love this Vegan Tofu Fried Rice

It tastes like traditional fried rice – but it has more protein and is super hearty and filling! The tofu doesn’t need to be cubed or separately cooked or pressed or otherwise fussed with. Just mash it and add it to the pan! No need to remove it before you add the rice, either, like with eggs. The tofu benefits from some extra cooking time, and you get to enjoy all the convenience. 12 minutes from fridge to table – seriously.

Here are a couple of highlights from the comments and reviews section from those who’ve made it:

• “I love this recipe. I’ve done it more than once. I usually add the whole block of tofu, because I never remember to use the extra tofu! Tastes great every time. Thanks so much for this.“
• “Very very yummy! My husband is a devoted carnivore but he loved it too.“

Tofu Fried Rice Recipe Ingredients

• Extra-firm tofu – just like when you make a tofu scramble, there is no need to press it
• Olive oil – sub veg or canola oil if you want a completely neutral oil
• Onion
• Garlic
• Toasted sesame oil – adds so much flavor!
• Ginger
• Smoked paprika & turmeric – not exactly common fried rice ingredients, but perfect for adding flavor and color to the tofu
• Rice – brown or white, use your fave! 
• Frozen corn
• Frozen peas
• Tamari or soy sauce

Adaptation Idea

Bacon option (including vegan bacon!) – Because we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. Leave it to our household to top a vegan dish with bacon! The good news is, on the vegetarian side of things, I have a vegetarian tofu bacon recipe that is amazing, and I like to add some of this to my own dish too.

How to Make It

1. Cook the onion, garlic, and spices in your pan, then add your mashed tofu.
2. Cook for a bit, then add your rice until sizzling. Add the corn, peas, and soy sauce at the last minute and cook through until steaming hot. That’s it!

Jump to the full, printable recipe

How to Top Tofu Fried Rice

Sometimes, I keep it simple and skip the toppings (like in the photos). Other times, I top mine with a few goodies – usually a combo of something like this:

• Garnish with chives, scallions, and/or herbs
• Drizzle with a little (or a lot) Sriracha sauce
• Spoon on a bit of spicy chili crisp or chili oil
• Add diced avocado or sliced cherry tomatoes

Print

Tofu Fried Rice (12-Minute Recipe)

Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!

Keyword tofu fried rice, vegan fried rice

Prep Time 3 minutes minutes

Cook Time 9 minutes minutes

Total Time 12 minutes minutes

Servings 3

Calories 490kcal

Author Kare

Ingredients

• 7 ounces extra-firm tofu half of a 14-ounce block
• 1 tablespoon olive oil*
• 1/2 cup finely diced yellow onion about 1/2 small onion
• 1 medium clove garlic minced
• 2 tablespoons toasted sesame oil divided
• 1 thumb-sized knob ginger peeled and minced) (about 1 tablespoon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 3 cups cooked brown rice** I like brown Basmati rice) (cold, day-old rice is best
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2-3 tablespoons Tamari or soy sauce***

Instructions

• Set the tofu on a large cutting board and mash with a potato masher or fork until it’s crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.

Notes

Yield: 3 smaller servings or 2 large servings.

Topping Ideas

Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores’ portions if you like. We like to pass the Sriracha and/or chili crisp with this fried rice, as well.

* Oil Note

If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.

** Rice Note

You can use white rice too! Whichever rice you prefer – just remember day-old usually makes better fried rice. 

*** Soy Sauce Note

If you’re eating gluten-free, be sure to opt for Tamari (which is gluten-free) vs soy sauce (which has gluten).

Meat option

Top the carnivores’ portions with some cooked and crumbled/chopped bacon.

Adapted from Pinch of Yum’s 10-Minute Fried Rice

Nutrition

Calories: 490kcal | Carbohydrates: 69g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Sodium: 719mg | Potassium: 550mg | Fiber: 8g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg

Originally published 1/11/2016

Other Favorite Tofu Recipes

Is tofu the most versatile ingredient in the world? Might just be!

• Crispy Air Fryer Tofu – So easy and so good! I make this in bulk and freeze it. Super convenient.
• Plant Power Protein Breakfast Bowls with tofu scramble make for the perfect hearty breakfast
• Cashew Veggie Stir Fry is a one-dish-two-ways meal with tofu in one wok for the vegetarians and chicken in the other for the meat-eaters.
• This Tofu Bacon is unbelievably delicious – crispy and done in 10 minutes!
• Crispy Pan-Fried Tofu is so great with so many dishes.
• This Tofu Edamame Bowl from The Little Kitchen is so fresh and delicious!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Yes, but day-old is much better. Fresh rice tends to be softer, which can make your fried rice a little mushy. One ideas is that if you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely (or pop it in the fridge for 20–30 minutes). The drier the rice, the better the texture.

What kind of tofu works best?

Extra-firm tofu is what you’ll want here. You can make a firm tofu work, too (pressed well) but it might not hold up as well.

Do I need to press the tofu?

If it’s extra-firm, a quick blot with a paper towel is usually enough.

How do I make this gluten-free?

Everything in the recipe is naturally gluten-free, with the exception of the soy sauce. To make it fully GF, use tamari or coconut aminos instead of regular soy sauce

Can I add more veggies?

Sure! The frozen peas and corn are a must in my book. Carrots, bell peppers, broccoli, mushrooms, or shredded cabbage also work beautifully. Chop the veggies up small (around the same size as the corn and peas), then sauté them with the onion until tender, then proceed with the recipe.

How do I add more protein?

This recipe already has a good amount of protein, thanks to the tofu, but you can increase it by stirring in some shelled thawed edamame or serving fried rice with a side of pan-fried tofu or air-fryer tofu.

Can I make this ahead of time?

Yes; it reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture (a splash of water helps revive it), or microwave if you’re in a hurry.

What’s the best pan to use?

A large skillet works great. If you have a wok, even better. The key is enough surface area so everything can brown instead of steam.

The post 12-Minute Tofu Fried Rice (Easy High-Protein Recipe) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Lemon Chickpea Orzo Soup Ingredients
• How to Make It
• Lemon Chickpea Orzo Soup Variations
• Other Vegetarian Pasta Soup Recipes

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

The Story Behind the Recipe

For awhile now, I’ve been dreaming of a sort of comforting lemony chicken soup situation … but with chickpeas instead of chicken because, you know, I’m a vegetarian and all that.

After I recovered from pneumonia, I finally worked up enough energy to make it happen yesterday and oh. Oh my. This Lemon Chickpea Orzo Soup hit it out of the park.

This bright and comforting chickpea orzo soup reminds me a bit of this chickpea and rice soup, but this Lemon Chickpea Orzo Soup comes across, to me, as a bit more special.

First, I keep the veggies a bit chunkier than my norm, with the goal of everything being about the same size as the chickpeas. It makes for a heartier soup with nice consistent bites.

But what happens to this bad boy at the end of the process is really where it’s at, because you stir in a bunch of freshly squeezed lemon juice and toss in a big handful of fresh dill and oh mama! Totally the clincher.

Lemon Chickpea Orzo Soup Ingredients

• Olive oil – for sautéing the veggies which squeezes out so much flavor!
• Leek, carrot, and celery – You can substitute onion or scallions for the leek if you like! I just love how the leek adds mild oniony flavor and brings something a little more special to the table.
• Garlic – Two cloves, please, for maximum garlic flavor!
• Turmeric – I love adding turmeric to my brothy vegetarian soup recipes. It adds a bit of comforting color and a tiny kick.
• Vegetable broth – I like to use low-sodium veg broth so I can control the salt level of the recipe.
• Chickpeas – One can, or two cups cooked.
• Orzo – The tiny pasta is so good in soup!
• Salt & pepper – Because you can’t not.
• Fresh dill – SO GOOD in this recipe. Don’t skip it!
• Lemon – The acid brightens up this soup and makes it sing!

How to Make It

This Lemon Chickpea Orzo Soup comes together so quickly on the stovetop!

Set a medium soup pot over low heat and sweat the veggies by sauteeing them low and slow until tender.

Add the garlic and turmeric and stir until fragrant.

Stir in the broth, chickpea, orzo, salt, and pepper. Increase the heat to get the flavors amplified and cook the pasta.

Then simply remove the soup from the heat and stir in all that aromatic fresh dill and the generous squeeze of lemon. And serve! YUM.

Lemon Chickpea Orzo Soup Variations

• Use different beans: Use this basic formula but mix it up by swapping the chickpeas for another white bean like navy beans or cannellini beans.
• Nix the pasta: If you’re not feeling the pasta or can’t find orzo, you can stir in some cooked rice or quinoa.
• Swap the pasta: You can also add another small pasta like ditalini, stars, or alphabet pasta would be fun!

Other Vegetarian Pasta Soup Recipes

• This Vegetarian Chicken Noodle Soup is the chickpea noodle soup that most resembles classic chicken noodle. Perfect for a cold!
• This broth soba noodle soup with coconut milk, ginger, and turmeric is packed with spicy-savory flavor and is so healing.
• Thai Green Curry Noodle Soup is SUCH an easy soup recipe!
• Hearty Vegetarian Pasta e Fagioli with rosemary, garlic, and smoked paprika is a family fave!
• Vegetarian Minestrone Soup with pasta, beans, and veggies, and a parmesan-enhanced broth for SO MUCH FLAVOR.

Print

Lemony Chickpea Soup with Orzo & Dill Recipe

A hearty squeeze of lemon and loads of fresh dill liven up this chunky veggie, orzo, & chickpea soup.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 286kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium leek halved and sliced – about 1 cup chopped
• 1 medium carrot medium dice – about 1/2 cup
• 1 medium stalk celery sliced – about 1/2 cup
• 2 medium cloves garlic minced
• 1/4 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 15 ounces cooked chickpeas 1 can, drained and rinsed
• 1/3 cup uncooked orzo
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon ground black pepper + more to taste
• 1/4 cup fresh dill chopped
• Juice of 1 lemon about 2 tablespoons freshly squeezed lemon juice

Instructions

• Set a medium soup pot over low heat. Add olive oil, leeks, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
• Add garlic and turmeric and cook, stirring frequently, for one more minute.
• Add the vegetable broth, chickpeas, orzo, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
• Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired (I add at least another 1/4-1/2 teaspoon salt, but I like things on the salty side.)
• Serve with additional dill as garnish.

Notes

Note that this soup actually doesn’t keep all that well because the orzo continues to cook and swell up. It’s still perfectly edible, but the soup thickens quite a bit after it sits. If you want to make it ahead, I suggest cooking it up to the point where you add the orzo. When reheating, bring to a boil, add the orzo, and continue from there.

Adapted from Bon Appetit

Nutrition

Calories: 286kcal | Carbohydrates: 46g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 313mg | Potassium: 434mg | Fiber: 10g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 4mg

The post Lemon Chickpea Orzo Soup Recipe 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.

When I created this recipe for Healing Soba Noodle Soup, I put all of the healing ingredients together I could think of. The antibacterial properties of garlic. Ginger’s clearing and warming goodness. Turmeric’s anti-inflammatory wonders.

I simmered it all along with hearty buckwheat soba noodles in a simple veggie broth and just a bit of creamy coconut milk.

I swear this unbelievably fast and simple soba noodle soup really does have magical cold-fighting properties. It’s a perfect vegan alternative to chicken noodle soup – I know I’m not the only one who craves chicken noodle soup, or something like it (but, you know, without chicken), when I’m sick.

It can also be gluten-free if you choose 100% buckwheat soba noodles (just check the label to be sure).

Oh, and speaking of soba noodles – I love love love the slightly nutty, chewy texture of buckwheat noodles. And not only are they delicious, they have a decent amount of protein. So when all I can really stomach is noodles and broth, my body’s still happy. Because protein!

So if you or your loved one is feeling sick: 1) Make this and 2) Feel better soon.

Print

Healing Coconut Turmeric Soba Noodle Soup

Ready in 15 minutes! A simple, comforting, cold-fighting soup with garlic, ginger, turmeric, and coconut milk.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 248kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 4 medium cloves garlic minced
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon crushed red pepper flakes more or less to taste
• 4 cups low-sodium vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tablespoon peeled grated fresh ginger
• 3 ounces soba noodles broken into smaller pieces if desired (for gluten-free option, see note below)
• 1/4 teaspoon kosher salt + more to taste
• Sriracha sauce if desired

Instructions

• Set a medium soup pot over medium-low heat. When hot, add the olive oil. Add the garlic, turmeric, and crushed red pepper. Cook, stirring, for about 1 minute, until the garlic is just fragrant and softened. Add the broth, coconut milk, ginger, soba noodles, and 1/4 teaspoon salt.
• Increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for about 8 minutes, until the noodles are cooked through.
• Taste and add additional salt if desired. Scoop into bowls and top with a bit (or a lot) of Sriracha sauce if desired.

Notes

Gluten-Free Option

Many soba noodle varieties are made with a mixture of buckwheat AND wheat, so if you’re gluten-free, make sure your noodles are 100% buckwheat. You’ll also likely want to check the label to ensure they’re not manufactured on mixed equipment.

Nutrition

Serving: 1/3 of recipe | Calories: 248kcal | Carbohydrates: 27.6g | Protein: 8.1g | Fat: 13g | Saturated Fat: 9g | Sodium: 519mg | Fiber: 1.3g | Sugar: 1.5g

The post Healing Coconut Turmeric Soba Noodle Soup 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.

Print

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.

Personally, I’m kind of (yes, newly) obsessed with the stuff and I’m always looking for new ways to try it. So I thought I’d assemble a collection of creative and tasty recipes with turmeric from food bloggers all over the Web. And so, here are a bunch of Tasty Turmeric Recipes! All kinds of different ways to eat or drink this inflammation-fighter.

Eat

• Turmeric Mashed Potatoes
• Instant Pot Golden Lentil Soup
• Coconut Curried Green Lentils
• Healing Coconut Turmeric Soba Noodle Soup
• DIY Curry Powder

• Turmeric Baked Falafel – Emilie Eats
• Turmeric Rice – Connoisseurus Veg
• Indian-Spiced Roasted Vegetables – It’s Yummi
• Turmeric-Roasted Cauliflower – Reluctant Entertainer
• Healing Turmeric Lentil & Farro Soup – Life Is But a Dish
• Indian Eggplant Potato Curry with Turmeric Split Pea Rice – Eats Well with Others
• Vegan Tomato-Turmeric Cabbage Stew Recipe – Cooking on the Weekends
• Turmeric Tofu Scramble (2 Ways) – Hey Nutrition Lady
• Golden Turmeric Latkes with Applesauce – Eating Well
• Homemade Mild Curry Powder – Rachel Cooks

• Golden Milk Ice Cream – Minimalist Baker
• Dark Chocolate Golden Milk Macaroons – Minimalist Baker
• Blood Orange Turmeric Upside Down Pound Cake – Cooking on the Weekends

Drink

• Vanilla Turmeric Tea Latte
• Turmeric Tea – The View from Great Island
• Turmeric Ginger Lemonade – Cotter Crunch
• Orange Ginger Turmeric Lassi – The Roasted Root
• Carrot Orange Turmeric Steamer (or Chiller) – Healthy Slow Cooking

• Beet Turmeric Mango Smoothie – The Roasted Root
• Anti-Inflammatory Lemon Turmeric Tonic – Tasting Page
• Sweet Turmeric Twister – Tried and Tasty
• Mango Turmeric Sunshine Smoothie – Hey Nutrition Lady

That’s it! What are your favorite turmeric recipes? Share in the comments below!

The post Turmeric Recipes for More Golden Goodness in Your Life appeared first on Kitchen Treaty.

Basically, this latte with turmeric is a total win!

I think we can all agree that turmeric is has been having a moment, well, for a while now – and for good reason. My favorite way to enjoy it? In the form of a Golden Milk Latte!

What is a Golden Milk Latte?

In a nutshell, a turmeric latte is made by simmering turmeric and ginger with milk. To make it more of a latte, I go heavy on the milk and froth it – and I highly recommend adding a touch of cinnamon and vanilla to the equation too.

Taste-wise, to me, golden lattes are reminiscent of a chai tea latte – both are warm, spicy, and comforting.

What Do Golden Lattes Taste Like?

Like coffee, golden lattes can be a bit of an acquired taste. Turmeric can be a bit bitter, though simmering helps tame that. Ginger, vanilla, and honey also help counteract the bitterness.

Recipe Development Notes

• Dried turmeric vs. fresh turmeric: I’ve tried this turmeric tea latte with fresh turmeric root, but I prefer both the ease and taste of ground turmeric. I’ve also made it with fresh ginger and like it just as well as ground, though the end result is a bit more … piquant (in a good way).
• Dialing in the sweetener & spices: I’ve tried golden milk lattes with pure maple syrup instead of the honey, crushed cardamom pods, vanilla beans, star anise, cayenne pepper, and peppercorns instead of ground black pepper. And honestly, all versions are delicious. But ultimately, I decided to keep this Golden Milk Latte recipe at its most basic and I encourage you to tinker with the recipe until you’re happy with your own personalized version.

Golden Latte Recipe Ingredients

For this golden milk latte recipe, I keep it as easy and as basic as possible, a building block for you and your own customized golden latte deliciousness. No matter which way you try it, I just know you’re going to love this golden milk and all of those turmeric tea benefits!

• Milk – I like to use unsweetened almond milk, but oat milk is also rich and delicious. Dairy milk works too; just use whichever you like!
• Honey – I love the rich sweetness of honey in golden milk lattes. Pure maple syrup is an excellent substitute, especially if you’re eating a vegan diet.
• Turmeric – I go with the vibrant orange-yellow ground dried turmeric found in the spice aisle.
• Ginger – I also use ground dried ginger, but 1-2 teapoons of grated fresh ginger works well, too.
• Cinnamon – One cinnamon stick for subtle cinnamon flavor.
• Vanilla – I love how vanilla rounds out the sweet and spicy flavors in golden milk lattes!
• Coconut oil – This is optional, but some studies have shown that a touch of fat like coconut oil can help your body absorb some of the beneficial compounds found in turmeric. (source + more info)

Recipe Adaptations & Variations

Make Golden Milk Powder: I love this little shortcut for making turmeric lattes. In a small bowl, mix together 2 tablespoons ground turmeric, 2 tablespoons ground ginger, and 1 tablespoon ground cinnamon. When you’re ready to make a golden latte, add 1 teaspoon of the mix to the saucepan along with the other ingredients.

Vegan Golden Milk Latte: Be sure and use a plant-based milk, and swap the honey for pure maple syrup or agave syrup.

Optional additions – add with the other spices at the beginning of the process.

• Pinch freshly ground black pepper (also reported to help your body absorb cucurmin from the turmeric)
• 1/2 vanilla bean (seeds scraped and entire bean added)
• 2-3 cardamom pods (crushed)
• 1 star anise
• Pinch ground cayenne pepper
• Pinch freshly ground nutmeg
• Black peppercorns

Print

Golden Milk Latte

Health benefits of turmeric aside, a mug of this comforting turmeric tea is also just the perfect way to cozy up at the end of a long day. I think it's reminiscent of a chai latte – warming and a bit spicy. Take this recipe and customize however you'd like!

Course beverages

Cuisine American, Indian

Keyword golden latte, golden milk latte, golden milk latte recipe, golden turmeric latte, latte with turmeric, turmeric latte, turmeric latte drink, turmeric spiced latte, turmeric tea, turmeric tea benefits

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 119kcal

Author Kare

Ingredients

• 1 cup unsweetened almond milk
• 1 teaspoon honey up to 1 tablespon or more, to taste) (can sub pure maple syrup for vegan version
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger can sub 1-2 teaspoons fresh grated ginger, to taste
• 1 5- inch cinnamon stick can sub 1/8 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut oil optional*

Optional additions – add with the other spices at the beginning of the process.

• Pinch freshly ground black pepper*
• 1/2 vanilla bean seeds scraped and entire bean added
• 2-3 cardamom pods crushed
• 1 star anise
• Pinch ground cayenne pepper
• Pinch freshly ground nutmeg
• Black peppercorns

Instructions

• Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
• Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
• Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
• Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.

Notes

* Coconut oil and ground black pepper have both been found to help increase the absorption of curcumin, the beneficial anti-inflammatory compound found in turmeric. I usually include both for this reason.

Vegan option:

Use pure maple syrup instead of honey to sweeten.

Adapted from The View From Great Island – I first learned about Turmeric Tea when Susan linked to her beautiful recipe on Facebook, and I am forever grateful!

Make Golden Milk Powder: I love this little shortcut for making turmeric lattes. In a small bowl, mix together 2 tablespoons ground turmeric, 2 tablespoons ground ginger, and 1 tablespoon ground cinnamon. When you’re ready to make a golden latte, add 1 teaspoon of the mix to the saucepan along with the other ingredients.

Nutrition

Serving: 1cup | Calories: 119kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 327mg | Potassium: 111mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 384mg | Iron: 2mg

More Warm & Cozy Drinks

• Chamomile Tea Latte
• Hot Chocolate for One
• Honey Vanilla Oat Milk Latte
• London Fog Latte

FAQs

Q: Does a turmeric latte contain coffee?
Nope! It might have the name “latte” in it, but it doesn’t have espresso or coffee. I call it a latte because of the creamy, frothy milk.

Q: What are the health benefits of golden milk?
Turmeric (curcumin), is well-known for its anti-inflammatory and antioxidant properties (source). A latte with turmeric is the perfect way to enjoy this wonder-spice!

Q: Can I use fresh turmeric instead of ground turmeric?
Yes, although when I was testing this recipe, I actually preferred the dried turmeric, but fresh works too! Either way, you’ll get turmeric tea benefits. Use about 1 teaspoon grated fresh turmeric and strain before serving.

Q: How do I make this turmeric latte frothy?
After heating, froth with a hand-frothed or whisk vigorously by placing the whisk in the drink, putting the handle between your palms, and moving them back and forth for a quick spin.

Q: Can I make this an iced turmeric latte?
Yes! Let it cool completely, then pour over ice.

The post Turmeric Latte (Golden Milk Recipe) appeared first on Kitchen Treaty.