Turmeric Mashed Potatoes | Pav Baji | Nutrition Stripped
Eat Well Apr. 16. 2019
Entreés

Turmeric Mashed Potatoes

Apr. 16. 2019
Entreés
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder

If you’re looking for a delicious twist on classic mashed potatoes, you’ve come to the right place.

Potatoes often get a bad rep but hear me out. This is usually because they are sliced and deep fried in vegetable oil or mashed with tons of butter and heavy cream. But what about healthier cooking methods like roasting, boiling, and steaming?

Potatoes are a carbohydrate (a starchy vegetable) and as with any other carbohydrate, my recommendation is to make sure you’re enjoying it alongside a high-quality protein source, healthy fat, and of course plenty of fiber.

This delicious Turmeric Mashed Potato recipe is simple to make, heats up for great leftovers as a side dish, and has proven to be a crowd pleaser with our friends and family.

We’ve chatted about of the nutritional benefits of turmeric before at Nutrition Stripped and how easy it is to incorporate healthy ingredients (like fresh herbs and spices) into dishes that can be reheated throughout the week and still taste delicious. We found that this Turmeric Mashed Potato recipe was a perfect match of using fresh herbs and spices and having fun with leftovers.

We can’t take the full credit for this genius recipe. It is traditionally a popular Indian street food, called Pav Bahji, and inspired by chef Priya Krishna.

After making this dish three weeks in a row, we quickly realized how versatile it could be on the table. We initially paired the side with our Tofu Tikka Marsala recipe, but soon found out it is great with just about anything you would serve that pairs well with veggies.

If you are like us and love potatoes, but you still want a healthier version and are feeling a little adventurous, try this super easy recipe at home. We have a feeling you will love it as much as we do!


The Recipe

Serves 4-6

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Ingredients

2 large russet potatoes peeled

½ medium sized head of cauliflower, cored

¾ cup frozen peas 1 large shallot, finely minced

2 fresh Roma tomatoes, diced

1 lime, plus more for garnishing

1 serrano pepper, seeds removed and finely chopped

1 tablespoon ground coriander

½ tablespoon ground turmeric

1 tablespoon extra virgin olive oil

½ cup chopped fresh cilantro, plus more for garnishing

½ finely chopped red onion for garnishing

1/4 cup coconut milk yogurt, unsweetened 

Salt and pepper to taste

Directions

Step 1

In a large Dutch oven, bring about 4 quarts water to boil. Peel and cut potatoes into 1-inch pieces. Add potatoes, cauliflower, and peas to boiling water and cook until tender and a fork or knife passes through vegetables easily. Strain vegetables and set aside in a large bowl.

Step 2

Wipe out large dutch oven, and heat olive oil over low heat. Add turmeric and coriander and cook until fragrant, about 30 seconds. Add Roma tomatoes, serrano peppers and shallot and cook on medium-low heat, until vegetables are tender and fragrant. About 8 minutes

Step 3

Add boiled potatoes, peas, and cauliflower and mash with a potato masher until desired consistency. Add ½ cup water, yogurt, juice of 1 lime, and salt and pepper to taste. Stir in chopped fresh cilantro and topped with diced red onions.

Step 4

Serve with lime wedges and a bit more fresh cilantro and diced red onion on top. Enjoy!  

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

Recipe heavily inspired by Priya Krishna

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