Indian food is one of my favorite comforts foods – the spices make the dishes so rich, nourishing, and satisfying – yet I save many of my favorite dishes for when I’m out at an Indian restaurant. This fall, I was catering with my aunt and we put an Indian spin on my classic sweet potato fries, roasting them with garam masala and dipping them into a bright cilantro-mint chutney. I knew this would go perfectly with indian-style lentils, and while my take may not be super authentic, it is easy, quick, delicious.
And since it’s the season for detoxing and healing – I made sure it was packed with immune-boosting, anti-inflammatory ingredients like turmeric and ginger. The herb heavy chutney is filled with cilantro, which is an antibacterial and helps detox the body of toxic metals, and mint, which can help aid digestion. The handful of dark, leafy greens makes this bowl fits just as well into your January plan as an ol’ salad. This is great as leftovers for lunch and dinners all week!