Healthy Comfort Food for a Chilly Night

Another week down and I am excited for the weekend as it means time to cook some healthy food, a passion of mine.  These are two of our favorite dishes, and with a chill in the air, this is good healthy comfort food.  I give you my version of Shira’s yummy coconut kale chickpea curry (her delicious recipe can be found here) and Naan (Indian flat bread).  Enjoy!

Coconut chickpea curry and naan - sooo yummy!
Coconut chickpea curry and Naan – sooo yummy!

Coconut Kale Chickpea Curry

  • 1/3-1/2 c. coconut oil (or olive oil if you prefer)
  • 1 T. cumin seeds
  • 1.5 c. finely chopped onions (~1 large yellow onion)
  • 1/3 c. sun-dried tomatoes, diced
  • 1-1.5 tsp. salt
  • 4-5 T. finely chopped fresh ginger
  • 2 finely chopped fresh Serrano peppers (I add the seeds for some kick.)
  • 4 c. cooked chickpeas
  • 1 can coconut milk
  • 1 small bunch scallions, chopped
  • 4 c. curly green kale, chopped fine
  • Heat oil in large pot on medium high for one minute.
  • Add the cumin seeds and cook, stirring frequently, for about 30 seconds (the seeds will start to sizzle and become fragrant).
  • Add the chopped onions and continue to cook on medium high for about 8-10 minutes, until the onions are soft and brown.
  • Add the tomatoes, pepper, ginger and salt, and cook for 8-10 minutes, stirring well.
  • Add the chickpeas and coconut milk and stir well. Cover and bring to a boil. Once boiling, turn the heat to medium low;  keep the pot covered; and cook for 5-8 minutes, stirring occasionally.
  • At the last minute, add the chopped scallions and kale and stir in well. Cook for one to two minutes further until the kale turns bright green.  Serve immediately.

Stove-Top Naan (makes 4-5)

We don’t consume much gluten anymore but this is one dish we just can’t resist.

  • 2+ c. flour  (I used 1.5 cups organic bread flour and 0.5 cups organic sprouted whole wheat flour.)
  • 1.5 tsp. active dry yeast
  • 1 tsp. salt
  • 2 tsp. raw sugar (I use Demerara)
  • 1/2 tsp. baking powder
  • 2 T. oil (I use coconut oil but you could use olive or a combination of coconut and olive)
  • 3 T. Greek yogurt
  • 3/4 c. lukewarm water

Our topping of choice: black or white sesame seeds or combination

  • Dissolve yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
  • Combine together flours, salt, and baking powder and mix well.
  • Mix the oil and yogurt into the flour.
  • Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
  • Knead for 5-6 minutes until smooth and non-sticky. Place in greased container; spritz top with oil; cover and let rise for 2 hours or until doubled.
  • After rising, knead the dough for a minute; use a little flour to help reduce stickiness; and divide the dough into 5 equal parts.
  • Take each piece of dough, one at a time; sprinkle with sesame seeds; and roll/shape into 8-inch oval shape. Dust lightly with flour to help with the rolling.

Take the remaining Naan along on a picnic, with some good aged cheese and a glass of red…muy delicioso! 🙂

 

 

Killer Kale Pesto and Giving a Helping Hand

 And the day came when the risk to remain tight in a bud became more painful than the risk it took to blossom.  ~  Anais Nin

Contemplating

On my quest for healthy food recipes I stumbled upon a blog that I so enjoy, for many reasons.  Entitled ‘in pursuit of more, Shira is the shining example of being  more mindful of what we eat and a catalyst for extending a hand to those who go without.  I don’t know what I love most:  her recipes, inspirational quotes weaved throughout her posts, beautiful food photos, or her brainchild non-profit organization, Not So Fastcreated to give that helping hand to organizations who feed the hungry.

Shira’s aptly named killer kale pesto is a big hit in our house and I may never make any other pesto again.  I made a double batch (freezes well), one with and one without cheese and have tried it over portobello mushroom ravioli, roasted cauliflower (best way to eat this veggie I think) and even packed as a dip for raw vegetables to take along on a hike.  Her red lentil vegetable curry and coconut quinoa breakfast bowl are pretty special as well.

Ready to spread my wings

Although her recipes are amazingly yummy, it is her provocative message that gives me food for thought.  One of her commenters provided a link that should cause us all to pause and take stock of our lives.  So, what do you do to give a helping hand?

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