Not exact matches
It's really hearty and bursting with warming,
spicy flavours from the sesame
oil to the cumin,
turmeric, ginger, mustard seeds and chilli, plus there are subtle hints of tangy apple cider vinegar and garlic too, which help to really bring it all together.
Combine 1 tablespoon harissa paste (more if you like it
spicy), the olive
oil,
turmeric, Aleppo pepper, and salt in a small bowl.
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon
turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not
spicy) 1 tablespoon vegetable
oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
2 tbsp mustard (I used a
spicy grainy one, but consider reducing if not a mustard fan) 2 tbsp extra virgin olive
oil juice from 1/2 a lemon (2 tbsp) 1 tsp Old Bay seasoning 1/4 tsp
turmeric
3 tablespoons roasted peanut
oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground
turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup
spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste
Infused with avocado
oil containing monounsaturated fats, organic apple cider vinegar, and organic
turmeric, this
spicy, sweet, and sour dressing is packed with premium ingredients that promote optimal health and wellness.