My preteen actually made this recipe herself just to get more of it. It truly is that yummy. I used the healing spice, turmeric, in here, which you know you should eat, but some of you may still not quite know how to get it into your days more regularly.
The key to this healthy anti-inflammatory of a spice? Mix it with a fat and black pepper. The fat can be obtained through dairy (i.e., the recent rage of turmeric milk), it can be through oil or through ghee (clarified butter). The black pepper helps your body get the benefits of turmeric.
Full disclosure, the idea for this recipe came from a recipe I spotted in a cooking magazine. What I have done in my version, however, is give you as much turmeric as I could without changing the taste profile for you. I kept the ingredients light by using coriander seeds rather than powder and used cashews to give you a slightly creamy texture. My first batch with garam masala tasted too heavy, so I kept it out.
It was especially fun making this in the slow cooker, as I updated my first book, The Indian Slow Cooker, for version 2 out this fall. If you don't have my book, order it asap so you can cook with me. It will make your life so much easier!
P.S. You can also try this recipe in the Instant Pot, too!
Cooker: 3 ½ quart slow cooker
Settings, cook time: High for 4 hours
Makes: 11 cups
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