Friends, I love fall. I tell my husband daily that October is by far the best month of the year (helps that I was born in October..). It’s also the BEST running season, and I’m seriously sad that I can’t get out there in this brisk air and stretch my legs! I’m doing some myrtl exercises to try and get back my knee back to full mobility, but in the mean time, I wanted to share last night’s dinner recipe with y’all!
First, for the Nourishing Naan (which you would need to start first, as it requires some rising time).
Made with sprouted whole wheat flour, and vegan greek style yogurt, this naan bread is high in protein and fiber, and absolutely delicious! See my post on Sprouted Wheat Bagels for why sprouted grains are so nutritious. Enjoy with Flavorful Fall Curry, or a soup or curry of your choice! Scroll to the bottom of this post for nutritional information.
- 480 grams/ 4 cups King Arthur Sprouted Wheat Flour
- 5 grams/ 1 tsp baking powder
- <1 gram/ 1/4 tsp baking soda
- 11 grams/ 1 tbsp instant yeast (I like Saf Instant Yeast)
- 10 grams/ 1 1/2 tsp sea salt
- 120 grams/ 1/2 cup lukewarm water
- 42 grams/ 3 tbsp vegan butter, melted, plus about 3 tbsp more for topping
- 200 grams/ 3/4 cup vegan yogurt (I used Daiya Vegan Greek-Style yogurt)
- 2 tbsp maple syrup (if yogurt is unsweetened, adjust to taste)
- 1 tbsp extra virgin olive oil, for coating
- Mix ingredients from flour through yeast in a bowl. Sprinkle in salt and mix.
- Mix butter, water, vegan yogurt and maple syrup if using, in a separate bowl or measuring glass (I used one of these pyrex measuring cups.
- Stir the wet ingredients into the dry until a loose dough forms. Cover, and let rest for 10-20 minutes.
- Kneed the dough using either a kitchen aid with dough hook attachment or by hand, for 7-10 minutes, adding water and/or flour as necessary to achieve a semi-stiff yet supple dough (see pictures).
- Once you have achieved desired texture, pour olive oil into the mixing bowl and coat evenly. Shape dough into a ball and roll in the oil until coated. Cover the bowl with plastic wrap or a kitchen towel, and let rise in a warm spot in your kitchen (I turn my oven on to warm for 1 minute then turn it off and put the bowl in. Let rise until doubled, 1 1/2 to 2 hours.
- Punch down dough and kneed slightly, then divide into 8-12 equal pieces, depending on your preference. Roll into balls and coat lightly with flour. Cover with a towel and let rest for 20-30 minutes, or until they have risen slightly.
- Preheat the oven to 450 degrees at least a half an hour before baking, and put a pizza stone on the bottom level of your oven.
- Roll the dough out into 6-9 inch ovals (depending on how many you made), sprinkling with flour as necessary, and brush with melted butter. Place as many as will fit on a baking stone and bake for 2-4 minutes, until they have puffed up and are golden brown. Remove from oven, brush with more butter as desired. Serve warm and delicious 🙂
Recipe adapted from Vegan Richa’s Indian Kitchen Restaurant Style Naan 🙂
Flavorful Fall Curry
I love curry, and I really love squash, so this is one of my favorite dishes! I also love soaking my own beans as I feel I can control what goes in them, and it saves me some serious cash!
Adapt it as you will, as there are many ways to play around with it and still have it taste delicious! It is warming to your soul on a chilly fall/winter day.
- 239 grams/8 oz dried chickpeas (~518 grams cooked)
- 1 large or 2 small butternut/buttercup/fall squash
- 106 grams/ 3/4 cup raw cashews
- 756 grams / 1 head cauliflower
- 1 1/2 Tbsp coconut oil (or avocado or grape seed oil // sub water if avoiding oil)
- 2 medium shallot (minced)
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 3 tbsp red curry paste
- 1 tbsp coconut aminos
- 1-2 cups vegetable broth or water, as needed
- 2 cans organic coconut milk
- 2 tbsp maple syrup
- 3 tsp yellow curry powder
- 2 tsp garam masala
- 1 tsp turmeric
- 288 grams / 1 bunch kale
- Juice from 1 lemon
- Tsp sea salt
- If using dried chickpeas, soak for 4 hours, or do a quick soak by boiling for 1 minute and letting sit for 1-2 hours. Then, after either soaking method, bring to boil then simmer for 1-2 hours until tender.
- Heat a large pot over medium heat.Once hot, add coconut oil, shallot, ginger, and garlic. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste and stir. Cook for 2 minutes more. Then add squash and cauliflower and stir. Cook for 2 minutes more.
- Add coconut milk, vegetable broth, maple syrup or other sweetener of choice, turmeric, curry powder, garam masala, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.
- Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cook for 10-15 minutes, stirring occasionally, to soften the veggies and infuse it with curry flavor.
- At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. This curry should be flavor packed, so don’t hold back with the seasoning!
- Once the broth is well seasoned and the squash and cauliflower are tender, add lemon juice, kale, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.
- Serve as is, with naan, or over rice.
- Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.
Recipe adapted from Minimalist Baker’s Pumpkin Curry!