Hey munchies! Welcome if you’re new, I’m Alyssia! I get a LOT of requests for Indian recipes. So, some of you know I am half Indian/Pakistani. My grandma was from India, and her life revolved around cooking. She loved bringing people together with food. When we would visit her, we would eat her
Indian food because that’s what she made, so today I’m sharing a meal prep inspired
by Indian flavors. Now, that does NOT mean that I am claiming to be an Indian chef or have
any training in Indian cooking… …or any cooking, really. I mean, let’s be real. This is simply a fun way to switch up meal
prep flavors. AND it’s completely vegetarian. For breakfast, we’re putting a twist on
our oats with these “Mithai” or “sweet” overnight
oats. I add oats, raisins, pistachios, almonds, cinnamon, cardamom, and nutmeg to jars for prepping. Seal and shake ‘em up! The night before you want to enjoy, add milk,
vanilla extract, and honey or sweetener of choice. Mix and let them sit in the fridge overnight
to soak up the goodness of all those delicious spices. In the morning, I like to add some fresh mango, but you could add anything, or nothing! They’re delicious as is! Indian sweets or desserts are often called
“mithai,” and that’s exactly what this tastes like—dessert
for breakfast! For lunch I’m sharing a sweet potato, coconut
curry, and lentil soup. First, I toss sweet potato cubes with coconut
oil, salt, pepper and paprika so I can roast them in the oven. At the same time, I cook my lentils on the
stove according to package directions. It will vary slightly based on the type of
lentil you decide to use. For the actual soup, I add ghee, or clarified
butter, which is commonly used in Indian cooking, along with onion, celery and carrot to a saucepan
over medium heat, until the onions start to sweat. Then, I can add garlic, fresh ginger, curry powder, cayenne—which is of course
optional—and salt. Cook another minutes, and then add in that
roast sweet potato, and coconut milk. I bring that whole mixture to a boil, turn
down to a simmer, and let the flavors develop. Now, this can be enjoyed as is, but I love
a CREAMY soup, so I blend that baby up. Let me know in the comments: do you like a
creamy or a chunky soup!? Then, I can stir in those lentils, and I like
to top it off with cilantro, and even a bit of yogurt or “Raita,” which is a yogurt condiment often used in
Indian cuisine. My grandma used to serve that with our salad
at dinner. To make it, I combine yogurt with grated cucumber,
cilantro, chopped green onion (you could use regular
white onion if you prefer), coriander, cumin, and salt and pep. For meal prep purposes this week, I’m making this both for the soup I just
showed, AND to dip veggies in. So, growing up, my grandma’s “salad”
was never with a bed of greens. It was just sliced tomato, cucumber and carrots
with the raita to dip! Think of it as a deconstructed salad, and
it pairs perfectly with dinner: my slow cooker chana masala, or savory chickpea
dish! But, first, if you’re enjoying these recipes
and want more, give this video a thumbs up! I haven’t done many Indian recipes before,
so if you are liking them let me know! And don’t forget to subscribe and hit the
bell so you can get notified every week! For the Chana Masala, I add coconut oil, ghee
or fat of choice to a pan with diced onions, garlic, and fresh ginger and cook over medium heat for about 12-15
minutes, until browned and reduced. Then I stir in chana masala, which is a spice
mix that you CAN make on your own, I did share the recipe in my newsletter today
which, if you haven’t already subscribed to, you should at mindovermunch.com. It’s FREE and I send out special recipes
there in my weekly newsletter. I promise I don’t bug you! Anyway, you can make this yourself, but to
be honest, it’s not made of super accessible ingredients,
so I prefer to buy it, which I will link in the description box below. If you can’t find it, you can just use a garam masala seasoning
which can be found at most grocery stores. I also add paprika, cumin, turmeric, and salt and pep. I stir that up and cook for another 2 minutes
or so before adding the entire mix back into the slow cooker, along with some
chickpeas, thai chilis, tomato paste, and vegetable broth. Slow cooker dishes are my favorite for meal
prepping because they are so easy! You could honestly skip the whole first part
of sautéing and just throw everything into the slow cooker, if you’re
in a pinch, BUT, cooking up those onions first is going to
add a TON of delicious flavor. Let it go for 4-6 hours on low heat and you’ve
got a delicious, savory chickpea dinner. I like to serve on brown basmati rice, WITH
my deconstructed salad, raita yogurt dip, AND an Indian dinner wouldn’t be complete
without Naan. Now, I have a 4-ingredient, homemade, GLUTEN
FREE and LOWER CARB naan recipe on my Facebook page today, check that out and make sure you’ve subscribed
to my website, because all of my website subscribers get
this to their inbox! PLUS we have giveaways EVERY month for those
who are subscribed to the newsletter! For a snack, I’m sharing an Indian classic,
rebooted—banana OR plantain chips! Now, generally, these are made by deep frying
them in oil, but we’re going to lighten them up by pan
frying instead. I cut plantains into thin rounds, and then
add them to a bowl with turmeric powder, chili powder, and salt. I heat a few tablespoons of coconut oil (as
opposed to a few cups of it!) in a pan and add the plantain slices. Cook for about 5 minutes on each side until golden, and transfer to a paper towel. These are great for a quick snack and will
store for a few days in an airtight container. You CAN make baked banana chips, which I’ve
shared in the past, but baking doesn’t give that same CRISPness
as the frying does. What can you do? I hope you guys enjoyed these recipes! Remember to thumbs up if you want MORE Indian, or even other cuisines, healthified! In terms of meal prep, if you are someone who doesn’t want to eat
the same thing every day, I do have a versatile meal prep video that
could offer you some inspiration, and I have a meal prep eBook to teach
efficient and effective meal prepping for whatever kind of cuisine you prefer to
include in your diet! That is available at mindovermunch.com/ebooks,
and you can use the code “MASALA” for 10% off ANY eBook or package
of your choice, this week only! I’ll see you next week for a brand new episode, and remember, it’s all a matter of Mind
Over Munch!