As a plant-based Ayurvedic lifestyle coach, Tami Bartel’s approach to cooking is a conscious effort to honor the seasons and the experience. She avoids meat and animal products in her kitchen. And this curry and grain-free naan are a testament to the idea that one doesn’t need animal protein to create food that is nourishing, delicious, and 100 percent satisfying.
Use fresh or frozen vegetables, ideally 60 percent root vegetables like beets, carrots, and sweet potatoes, and 40 percent cruciferous veggies including cauliflower, cabbage, Brussels sprouts, broccoli, or leafy greens like kale, Swiss chard, and spinach. Chop to similar sizes; roots are best in cubes, broccoli or kale stems can be used.
SERVES 2–4
¼ teaspoon ground cardamom
1 teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 tablespoon coconut oil
½ teaspoon mustard seeds (brown or yellow)
2 teaspoons minced ginger
A pinch of sea salt
1 medium yellow onion, diced (can use fennel if available)
½ green chile, diced (omit to decrease heat)
1 medium tomato, chopped (or 1 [10-ounce] can diced tomatoes with chilies if you want more spice)
2 cups full-fat coconut milk
3–6 curry leaves (Omit if none available. Do not substitute with curry powder.)
Lime wedges, to serve
Chopped fresh cilantro, to serve
Measure powdered spices and place together in a small cup.
In a large pot, warm coconut oil over medium heat. Add mustard seeds, stirring to toast until they make a popping sound, about 1 minute. Add ginger, salt, onion, and green chile, if using. Sauté for 5 minutes, until the onion becomes translucent.
Add the powdered spices and sauté for about 30 seconds, until fragrant.
Add the tomato and sauté for 1 minute.
Stir in the chopped vegetables. Add the coconut milk and curry leaves, along with a pinch of salt; stir.
Reduce heat to low and cover. Simmer for 15 minutes, until vegetables are fully cooked.
Place into serving dishes with a squeeze of fresh lime juice over the top, sprinkle with cilantro, and serve with grain-free naan or rice, if desired.
GRAIN-FREE GARLIC NAAN
MAKES 5
½ cup almond flour
½ cup tapioca starch or arrowroot starch
¼ cup garbanzo bean flour
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1¼ cups full-fat coconut milk
1 teaspoon apple cider vinegar
Sesame or coconut oil, for pan
In a medium bowl, whisk together the almond flour, tapioca starch, garbanzo bean flour, garlic powder, salt, and pepper. Stir in the coconut milk and apple cider vinegar, mixing well to combine.
In a medium skillet, heat ½ tablespoon oil over medium-low heat. Pour in ¼ cup of the batter and swirl around slightly. Cook for 3–4 minutes, until it begins to look golden. Flip and cook for another 2–3 minutes, until edges are crisp.
Repeat with the remaining batter. Serve immediately with curry; these taste best when freshly made.
Inspired by Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
4-quart Emile Henry Sublime Dutch Oven | The Mud Shack Pottery, 5- by 12-inch Rectangle Serving Dish | 3-ounce HIC Essential Ladle
Photoshoot sponsored by 2ND STREET BISTRO, Livingston, MT
For this issue, Chef Bob Perdan, co-owner of 2nd Street Bistro with his wife, Jessy, and General Manager Elise Boehler sponsored our winter photo shoot in their cozy restaurant in the heart of Livingston.
