I’m happy to be a half-baked locavore – pun intended. As a portion of my ethics of eating, it allows me to utilize foods that are in-season and plentiful. I rarely waste and can come up with some pretty creative ideas. This recipe popped up because I had a massive delivery (in error TWICE) of organic produce. Part of me wanted to grocery shop for a less starchy meal, however, the other part of me that works out often, won.
I love spice and I especially L-O-V-E indian spice. The flavours and heat are second to none. Don’t even try to argue that with me.
Behold a galette worthy of any winter palette.
1.5 head kale – chopped
2 medium yellow onions – chopped
4 large cloves of garlic – chopped
3 tbsp oil (of your preference)
6 medium & small potatoes peeled and sliced as thinly as you can with a knife (mandolins that are not accurate may slice too thinly)
4 carrots sliced thinly
1 can chick peas
2 tbsp AMAZING indian spice
1 small tsp garlic salt
3 tbsp tandoori paste
1/4 + a bit melted butter or butter-like substance (Earthbalance)
1/4 cup nutritional yeast
1/4 cup chopped fresh cilantro (optional)
Pepper to taste
Grease baking dish /casserole dish with 1 tsp oil.
Heat oven to 425/435.
Sautee onions and garlic in pan until translucent. Add chopped kale & cook until wilted.
Stir in amazing indian spice.
Mix one can chickpeas, garlic salt & tandoori paste, set aside.
Peel, wash and slice potatoes and carrots.
Line bottom of baking dish with potatoes & carrots, layer kale mixture, then potatoes & carrots, then chickpeas, then potatoes and carrots.
Pour melted “butter” mixture over dish.
Bake for 25 – 30 minutes at least or until potatoes begin to brown.
Add nutritional yeast, bake for another 1- minutes.
Let stand 5-7 minutes, top with cilantro, pepper & serve.
On day one this recipe seemed a little bit dry. I have tried two variations that work out way better and keep this dish moist. Note: this does taste better day 2.
Variation #1 – use 1.5 tbsp oil of choice, 1/2 cup PANEER and blend with chickpeas and blend with tandoori paste, 3-5 tbsp water and chickpeas until creamy.
Variation #2 – grate 2 cups of cheese or cheese product of choice. Mix in between layers and top with cheese.