This is my PSL (pumpkin spiced latte) inspired autumnal meal. It has cinnamon, milk (coconut), and something orange (carrots because I live in a city and refuse to pay $6 for a pumpkin). The addition of my favorite Indian spices (fenugrek, black onion seeds, fennel, garam masala) make this a tempting, aromatic dish, perfect with a side of jasmine rice and a topping of toasted cashews.
Ingredients 1/2 teaspoon ground fenugrek 1/2 teaspoon ground fennel 1/2 teaspoon ground black onion seeds 1 teaspoon cinnamon 1 teaspoon garam masala 2 cups chopped carrots 1/4 cup chopped parsley 2 cups chopped apple 1 cup chopped onion 1/4 cup coconut oil 2 cups coconut milk 1 cup water 3 tablespoons tomato paste 2 tablespoons sugar 1 teaspoon salt 2 tablespoons minced ginger Add coconut oil, spices, ginger, and salt to a pot over medium heat. Cook for 4 minutes. Add all other ingredients except apples and parsley, and cook for 8 minutes. Add apples and parsley and cook for 2-3 minutes. Serve with cooked jasmine rice, and 1 tablespoon chopped toasted cashews.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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