Thanksgiving dinner isn’t just about the Turkey. Part of what makes this holiday so great is the opportunity to cook a plethora of different side dishes to complement the main course. While everyone loves the classics like mashed potatoes and cranberry sauce, it’s always fun to keep things exciting and include a few new ones that don’t fit the traditional categories. Here are two of our favorites that can be made quickly and easily without taking much time and effort. But trust us…the payoff is worth it!
Lentil pumpkin curry soup
1 packet Tasty Bite Bombay Lentils
6 cups fresh cubed pumpkin
1 cup half and half
2-3 tbsp of cream – for garnish (optional)
5 tbsp olive oil
Salt to taste
¼ tsp black pepper powder
Heat a large pan, add olive oil and roast the pumpkin – till it is lightly roasted and cooked, add salt and keep aside.
Add the roasted pumpkin, lentil and blend in blender till it is nice and smooth – it should be a creamy consistency. Add half and half and blend.
Heat in a saucepan and serve hot garnished with cream and black pepper.
Bombay Potato Casserole
1 pack Tasty Bite Bombay Potatoes
3 cups mixed veggies (green, red, or yellow bell peppers, green beans, baby corn, or other veggies of your choice)
3 tbsp olive oil + 2 tbsp for panko
¼ cup panko bread crumbs
½ tsp garam masala
Small bunch fresh cilantro
Salt to taste
Preheat oven to 350F.
Chop mixed veggies into long strips, toss in salt and olive oil. In an oven proof casserole, add veggies and bake for 20-25 minutes.
Now mix olive oil, panko, garam masala and cilantro, keep aside.
Bring out the baked veggies – it should be almost done, add the Bombay lentils to it. Toss well so the potatoes and veggies are mixed well, sprinkle the spiced panko on the mixed veggies and potatoes and bake for another 10-15 min, till the crumbs are a bit brown and toasty. Serve immediately. Garnish with fresh cilantro.
Now if you want to make it ahead of time – do the last baking step (after adding panko) just before serving.