Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Garam Masala Description
Garam Masala, popular in northern India, is a "warm mixture of spices." Recipes for masalas vary according to regions, as well as the individual cooks, who often concoct a new masala for each dish as needed. This rich, slightly sweet blend will save you that step and still deliver authentic Indian flavor. Our bulk garam masala is kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
All purpose spicy Indian seasoning.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Cardamom, cinnamon, cloves, cumin, black pepper, coriander.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Red Lentil Sweet & Smoky Stew
[vc_row][vc_column][vc_column_text]In less than an hour, you can indulge in a nourishing vegan lentil stew, expertly crafted for both flavor and well-being. The umami richness of smoked paprika, red pepper and tomato paste balance with the natural sweetness of sweet potatoes and the creaminess of coconut milk for a modern, health-conscious culinary experience. Not making much of a fuss, the red lentils seamlessly blend into the mix, offering a superb boost of protein and fiber.
Red Lentil Sweet & Smoky Stew
- 1 large yellow onion (finely chopped)
- 3 Tbsp. olive oil
- 4 garlic cloves (minced)
- 1/2 Tbsp. minced fresh ginger
- 2 Tbsp. smoked paprika
- 1/2 Tbsp. garam masala
- 1/2 tsp. red pepper flakes
- 1/4 cup tomato paste
- 4 cups low sodium vegetable stock
- 1 cup red lentils
- 2 medium sweet potatoes (cubed)
- 1 can (13.5 oz.) lite coconut milk
- Salt (to taste)
- Pepper (to taste)
- 4 cups fresh baby spinach (kale or collard greens)
- Cilantro (to garnish)
- In large pot over medium-high heat, heat olive oil. Add onions and cook 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.
- Reduce heat to low and add spices and tomato paste. Stir continuously about 2 minutes. (Note: The tomato paste will darken from bright red to dark brick color.)
- Add vegetable stock and gently scrape bottom of pot to deglaze. Add lentils and sweet potatoes; bring to boil. Reduce to simmer, cover and cook until lentils and sweet potatoes are tender, about 20 minutes.
- Stir in coconut milk and salt and pepper to taste.
- Just prior to serving, stir in spinach or greens of choice and garnish with cilantro.
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