Turmeric is used in a lot of all-American foods (mustard and chicken noodle soup get their yellow tone from turmeric) but we don't often use it intentionally.
As the evidence mounts on the healing potential of turmeric, it's time to dust off your spice cupboard and put it in the pot! Here's a simple and versatile bean recipe with Indian spices.
- 1 Tbsp coconut oil, ghee, or sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp mustard seeds
- 1 tsp turmeric
- 1 inch fresh ginger, peeled and diced
- 1 onion, diced
- 1 cup red lentils, green lentils, split peas, or mung beans, rinsed
- 1 can coconut milk
- 3 cups water, divided
- 1 Tbsp lemon juice (fresh is best)
- 1/4 cup cilantro chopped (optional)
- Heat a large saucepan over medium heat. Add your cooking fat and heat until melted (if using coconut oil or ghee). Add spices, cooking until fragrant about 1-2 minutes.
- Add onion and cook until the onion starts to brown on the edges.
- Add legumes and sauté for 1 minute longer.
- Add liquid and bring to a boil. Cover and turn the heat to low. Simmer until the beans are cooked, about 30 minutes.
- Add lemon juice and serve over cooked brown rice or quinoa with cilantro, if using.
- Add vegetables! Cut sweet potato, carrots, cauliflower and/or other vegetables into small, bite-sized pieces and add them to the sauté before the beans. Add chopped greens, like kale, Swiss chard, and/or spinach at the end with the lemon juice.
- Turn up the heat with a dash (or more) of cayenne, jalapeño or serrano pepper.
Jesse Haas is a licensed nutritionist and co-founder of Wellness Minneapolis. Her work in nutrition and wellness starts at the intersection of evidence-based nutrition and heart-centered care. She offers individualized and group nutrition services with the mission to empower each client with the knowledge, skills and motivation to take their wellness by the reins.