Prep Time:15mins Cook Time:40mins Total Time: 55mins
WHAT IS CURRY POWDER?
Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.
ADD MORE TO YOUR CURRY ROASTED VEGETABLE BOWLS
I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.
Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.
If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.
SWAP OUT THE VEGETABLES OR GRAINS
This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.
The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.
HOW LONG DO THE LEFTOVERS LAST?
Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.
1cuplong grain brown rice (uncooked)($0.40)
LEMON TAHINI DRESSING
1/2tsp ground cumin($0.05)
Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.
True happiness has nothing to do with making everything perfect, or denying the imperfections of things. It’s often the imperfections that make something or someone so loveable, so beautiful, so memorable, and even so forgivable. ~Jeff Foster
There is so much flavor bursting from this Savory Galette. A flaky tender crust made with a bit of earthy rye flour, perfectly complimented with creamy leek and kale filling with just the right amount of tang. The crust is made with “rough puff” pastry dough, a galette dough you’ll want to keep in your back pocket for down the road, and your own creative fillings.
What I love about this galette dough, is that it comes together much faster than traditional puff pastry, yet it is still flaky and tender. You can make it a couple of days ahead for less prep time and even keep some in the freezer for spontaneous inspiration. Alternatively, it is also totally fine to use pre-made puff pastry dough!
While it may look as though there are a lot of steps here, it all comes together fairly easily, especially if you make the rough puff dough a day or two ahead. It is so worth the effort! And once you get the hang of it, it is fun to make. This is a much requested special occasion dish in our house.
what is rough puff pastry?
It is a faster variation of a classic puff pastry dough- (think croissants). Traditional puff pastry consists of laminating one big block of butter between the dough, which is a process that takes several hours of rolling, refrigerating and patience. Ruff Puff gets its flaky layers by using large chunks of butter in the dough. Instead of rolling out by hand, we let the food processor do some of the work of incorporating the butter into the dough. Though it is not quite as delicate as traditional puff, it still yields a flaky dough in significantly less time. Thirty minutes of hands-on time will have you on your way to a lovely tender pastry crust.
why should i make galette dough?
It is not as difficult as you may think and it will elevate the overall dish.
It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
You can make it a few days ahead of time, making prep time easier. It also freezes well! Store for up to a month in the freezer.
how to make the galette dough:
It starts with chilled flour and very cold butter.
In a food processor pulse just a little- you want the chunks of butter to be visible, more of a pinto bean size rather than the usual pea-size.
Empty flour into a cold bowl. Keep all ingredients chilled! This makes for a more flaky crust.
Add cold water and vinegar. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray.
Bring together as best you can with just a couple of stirs. VERY important not to over mix.
The dough is very shaggy! You will probably have some dry flour bits, but don’t worry! With a little patience and trust, it will come together.
Pat it into a 4×4 block as best you can. Refrigerate, sealed in plastic, for half an hour. In this time the flour will begin to hydrate.
Lightly flour as needed for the rolling pin and on top of the dough. Roll out into a 5×11 rectangle- approximately.
Let it be cracky and rough.
Fold the galette dough over on itself in thirds. Also called a letter fold.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Turn the dough so the short side is towards you and repeat the rolling process 2 more times.
This is what gives you the luscious flaky layers of dough.
how to roll out galette dough:
roll the dough out to a 5 x 11 rectangle
letter fold the dough
turn short side toward you and repeat this 2 more times.
On the third turn fold the dough in half. At this point refrigerate for 45 minutes or up to 3 days. Or freeze up to one month!
Once the galette dough is chilling you can start on the filling. It comes together pretty fast!
Chop up the leeks, garlic and kale.
Saute them with olive oil. Set aside when tender.
Pull the galette dough out of the fridge. Let it rest 20 minutes before rolling.
Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.
Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.
TIP: Cutting the edges of the dough with a sharp knife will make them puff up more.
Lay filling and grated gruyere cheese on top of the mascarpone.
Brush the outside 2 inches with egg wash.
Fold the dough over the filling, pinching together every 2 inches, try not to push the dough into the filling. No need to be too fussy it’ll puff up when it bakes losing a lot of the definition.
Pour the beaten egg mixture over the filling.
Brush top with egg wash.
TIP: For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan. Carefully transferring- lifting the parchment and tart on to the stone.
Sliding onto a pizza peel or cutting board can help with the transfer.
When it comes out it will be puffed up and gloriously fragrant and golden.
Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad. Also makes a lovely appetizer.
Serve warm or at room temperature.
Hope you enjoy this Savory Leek Galette! Let us know what you think in the comments below and show us your beautiful galettes on Instagram.
Rough Puff Pastry Dough (allow 2 1/2 hours, can be made ahead)
Pulse flours, sugar, and salt in food processor to mix.
Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.
Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the dough just until it seems well distributed. It will be very craggy and may have dry flour bits.
Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.
Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
Turn the short end toward you and repeat step 6 two more times.
After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.
Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
Lay filling and grated gruyere cheese on top of the mascarpone.
Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
Pour the seasoned beaten egg mixture evenly over the filling.
Brush top of the crust with egg wash.
Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.
Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.
Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.
For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.
To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Gently remove with a metal spatula and arrange on top of baked galette.
Rough Puff Pastry Dough:
1 ¼ cups (6 ¼ oz) all purpose flour
¼ cup (2 ¾ oz) rye or wheat flour
1 teaspoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut and chilled
7 tablespoons ice water
1 teaspoon vinegar (white or apple cider)
Leek and Kale Filling
1 bunch kale, about 4 oz, ribboned and chopped
2 cloves garlic, chopped fine
3 medium leeks, cleaned and chopped into 1/4 inch half moons
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 eggs, beaten
1 teaspoon anchovy paste (optional can sub miso paste)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
1/2 cup mascarpone
1 tablespoon water
Savory Leek and Kale Galette
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve
1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.
2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this vegan main look really smart, but it’s actually easy to put together. This can be made the day before then heated through before serving
onions 3 large, grated
coconut butter 100g
dried chilli flakes a pinch
sage a small bunch, chopped
vac-packed cooked, peeled chestnuts 180g, chopped
white breadcrumbs 100g
ready-to-eat dried apricots 50g, chopped
cranberry sauce 4 tbsp
sweet potatoes 400g, peeled
butternut squash 400g, peeled
STEP 1 To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until the onions have softened. Stir in the sage and cook for 2 minutes.
STEP 2 Put the chestnuts, breadcrumbs and apricots into a bowl. Stir in half the onion mixture, mix well and season. Mix the rest of the onions with the cranberry sauce.
STEP 3 Slice the sweet potatoes and squash separately in a food processor or with a mandoline and divide into 3 piles of each. Melt a little more coconut butter and brush the inside of a 900g/2lb loaf tin. Line with a strip of baking paper
STEP 4 Heat the oven to 190C/fan 170C/gas 5. Line the bottom of the tin with a neat overlapping layer of 1/3 of the squash, trimming to fit the tin. This will be the top of the loaf so get this as nice as possible – the other layers you don’t need to worry about so much. Then add a layer of 1/3 of the sweet potato.
STEP 5 Add a layer of stuffing, then cranberry onions, then the next 1/3 of squash and sweet potato. Add the rest of the stuffing, then another layer of cranberry onions and finish with the last 1/3 of squash and sweet potato.
STEP 6 Cover with foil, put on a baking tray and bake for 2 hours, or until the sweet potatoes and squash are tender. Leave to sit for 10 minutes before turning out and cutting into slices.
What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots
1½ kg/3lb 5 oz marrow, peeled and deseeded
225g shallot, sliced
225g apple, peeled, cored and sliced
2cm piece ginger, finely chopped
225g demerara sugar
850ml malt vinegar
12 black peppercorns
1. Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
2. Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
3. Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.