Vegetable curry with sweet potato flatbreads (GF, V)

Remember that time when I went gaga over having finally created my own satisfying version of my favorite curry sauce (Maya Kaimal Kashmiri Curry Indian Simmer Sauce, mild)? Well, this is ten times easier to throw together--and even more versatile than that. I still love the original recipe, but some weeks just call for whatever is easy as possible. The last few have been like that.

I've been sitting on this recipe, plus two more, for weeks. I haven't had a moment spare to slap up a list of ingredients, let alone attain the mental space needed to tap into what I want to say alongside them. This was one of those stretches. We even decided as a family to delay my birthday by a day or two. The actual day--Friday, the 13th--was chilly, windy, and grim, and Chef F woke up with a sudden cold.

Over this recent blurred span of weeks, I've been relying on easy meals accommodating enough for improvisation based on what was in the fridge and what was quick to cut, chop, and specially not mince or grate. Curries are super for times like these, soothing with just a bit of heat. Enough spicy kick to kick up the senses, but controllable enough so the whole family could enjoy them. So a superior curry could benefit from a long, slow simmer. In a pinch, they happen to be forgiving, welcoming elaborate prep but accepting just a little. 


What I love the most about this recipe, however, may just be the playfulness of the flatbreads. They developed thanks to the success of the sweet potato biscuit topping on a recently posted tempeh pot pie. I thought the recipe would be easy to transform, only this time I wanted to try going gluten-free. I'm pretty sure most GF blends would work as well, but the quinoa flour adds a subtle nuttiness that's just lovely. It isn't naan, but it was nice. And nice is good. 

The best part of these flatbreads is the positive power of play. Over this latest busy period, I've had moments of distraction and edginess, wondering when and how to get things done, but prepping dinner hasn't figured in those moments, largely thanks to Chef F. He cut vegetables with his kids' knife with delight, added generous shakes of spices, and stretched and pounded out dough. Oh, dough. There's something so therapeutic about you. Especially when it comes with giggles and teamwork and genuine engagement--for big and little cooks. 

By the way, back to nice--my delayed bday celebration was oh so nice. More than that. Splendid, thanks to Chef F and his daddy. I may just have to contrive some recipe soon that invites further description. For now, I'll just let it keep on bubbling. 

Vegan vegetable curry

  • cooking spray
  • 1 medium yellow onion, diced
  • 1 tablespoon curry powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground tumeric
  • dash ground cinnamon
  • dash ground cloves
  • 1 can diced tomatoes
  • 1 can coconut milk (can use lite)
  • 1 cup vegetable broth or water
  • 4-5 cups chopped vegetables of choice: 1-2 bell peppers, broccoli, cauliflower, carrots, gold potato
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1/2 cup unsweetened plain coconut-milk yogurt


    1.  Heat a large skillet coated with cooking spray on medium. Saute the onion until becoming soft and translucent, 4-5 minutes. Add spices and stir to coat, cooking a further minute.
    2. Add diced tomatoes, coconut milk and broth or water, and all the vegetables. Stir to combine. Bring to a near boil, then reduce heat and simmer, covered, 15-20 minutes.
    3. Stir in yogurt until well combined. Serve with flatbread over brown basmati rice.


    Gluten-free, vegan sweet potato flatbread

    • 1 medium sweet potato, baked
    • water
    • 1/2 teaspoon sea salt
    • 1 teaspoon baking powder
    • 2 cups quinoa flour (or favorite whole wheat flour for non-gluten-free, or gluten-free flour blend)
    1. Preheat oven to 400 F. Scoop out sweet potato meat and place in a food processor. Add 1/3 cup water and blend for approximately 1 cup puree. Transfer to a mixing bowl (you can measure out a cup of puree, but don't need to be too exact; it's a forgiving dough.)
    2. Add salt, baking powder, and quinoa flour to bowl, and stir to combine. Add additional water by tablespoon until you can work into a soft dough.
    3. Roll dough into balls (5-6) and place on a baking sheet covered with silpat or parchment. Use a rolling pan to flatten into ovals. 
    4. Bake for 12-14 minutes, flipping with a spatula halfway.