Elevate your sweet potato game with this mouthwatering spicy garlic roasted purple sweet potato recipe. A perfect blend of spicy and savory flavors that will have you coming back for seconds. Perfect as a side dish or a healthy snack!
Purple Sweet Potatoes: What are They?
Purple sweet potatoes are a type of root vegetable that, as the name suggests, have a naturally purple or deep violet flesh. They are similar to regular sweet potatoes but have a sweeter flavor and a slightly drier texture. There are several different types of purple sweet potatoes, including the Okinawan sweet potato, the Murasaki sweet potato, and the Stokes purple sweet potato.
Stokes purple sweet potatoes are known for their vibrant purple color, which is retained even after cooking, and for their rich, nutty flavor. These potatoes are not only visually stunning but also packed with essential nutrients and health benefits. Some unique characteristics and health benefits of Stokes purple sweet potatoes include:
– High levels of anthocyanins, which are antioxidants that have been linked to reduced inflammation and improved brain function
– A good source of fiber, which aids in digestion and helps keep you feeling full
– Rich in vitamins and minerals, such as vitamin C, vitamin A, and potassium, which support overall health and immune function
Cooking with purple sweet potatoes is easy and versatile. They can be roasted, mashed, or used in traditional recipes like sweet potato pie or purple sweet potato fries. Their striking color and nutritional value make them a popular choice for adding a vibrant twist to any meal.
Why You’re Going To Love The Spicy Garlic Roasted Purple Sweet Potato
This recipe for Honey Sriracha Roasted Cashews is a must-try for anyone looking for a unique and delicious snack or side dish. The combination of sweet and spicy flavors from the honey and Sriracha sauce creates an irresistible flavor profile that is sure to tantalize your taste buds.
With just a few simple ingredients, including cashews, honey, Sriracha sauce, and a pinch of salt, this recipe is incredibly easy to prepare. The cashews are simply coated in the honey-Sriracha mixture and then roasted to crispy perfection in the oven.
This dish is a quick and versatile snack that can be enjoyed on its own or as a topping for salads, stir-fries, or even desserts. The best part is that it can easily be customized to fit different dietary restrictions and preferences. Whether you’re vegan, gluten-free, or simply looking to add some extra protein to your diet, this recipe can be adapted to suit your needs.
So, if you’re in the mood for a tasty, quick, and customizable snack or side dish, definitely give these Sriracha Roasted Cashews a try. You won’t be disappointed!
Ingredients You’ll Need to Make Spicy Garlic Roasted Purple Sweet Potato
For this roasted purple potato, you will need
2- 3 Purple Sweet potatoes, sliced into 1-inch pieces (You can sub with russet potatoes)
Fresh garlic cloves
Red chili peppers
2 tablespoons of Olive oil
1 teaspoon Kosher Salt
Black Pepper
Additional seasonings and toppings: Garlic powder, Paprika, Fresh parsley, chopped, Lemon juice, sesame seeds, Green onions, thinly sliced
– Finally, for the to-serve section, you will need their favorite yogurt dip to complement the purple potato towers and roasted garlic sauce.
– These ingredients will come together to create a flavorful and visually stunning dish that is sure to impress.
How to make a Basic Roasted Stokes Purple Sweet Potato:
To prepare the roasted Stokes purple sweet potato recipe for smashed purple potatoes, start by scrubbing the Stokes purple sweet potatoes under running water to remove any dirt and debris. Once clean, chop the potatoes into smaller, evenly sized pieces.
Boil enough water in a pan and then bring it to a boil. Add salt to it and boil the sweet potatoes for 10 minutes until tender but not mushy.
While it’s boiling, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain the sweet potatoes and tap them with a kitchen towel. Place the boiled sweet potatoes on the baking sheet and press the top slightly with a fork to form ridges. This will ensure crispy texture once baked.
Then drizzle with olive oil, and season with salt, pepper, and any other desired spices such as garlic powder or rosemary.
Toss the potatoes to ensure they are evenly coated with the oil and seasonings.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning them halfway through the cooking time.
Once the potatoes are almost done, remove them from the oven and pour the garlic and chili-infused oil over the roasted potatoes. Gently mix to ensure the potatoes are coated evenly. Return the baking sheet to the oven for an additional 2-3 minutes to allow the flavors to meld together.
Once roasted, remove the sweet potatoes from the oven and allow them to cool slightly.
Once cool enough to handle, use a fork or potato masher to gently smash the purple potatoes, creating a rustic and chunky texture.
Serve the smashed purple potatoes as a delicious and colorful side dish. Enjoy your flavorful and nutritious roasted Stokes purple sweet potato recipe!
Purple Potatoes Roasted with Garlic and Chili
To make Purple Potatoes Roasted with Garlic and Chili, start by preheating the oven to 400°F. Wash and slice the purple potatoes into small, even pieces. Place them on a baking sheet in 1 single layer and drizzle with olive oil. Season with salt, pepper, and any other desired spices, like cumin or coriander powder, for an extra kick of flavor.
Roast the potatoes in the oven until they are tender and golden brown, usually for about 25-30 minutes. While the potatoes are roasting, chop the garlic and chili peppers. In a small saucepan, heat some oil over low heat and add the chopped garlic and chili peppers. Cook for 2-3 minutes to infuse the oil with the flavors of the garlic and chili, preventing them from burning.
Once the potatoes are almost done, remove them from the oven and pour the garlic and chili-infused oil over the roasted potatoes. Gently mix to ensure the potatoes are coated evenly. Return the baking sheet to the oven for additional 2-3 minutes to allow the flavors to meld together.
The result is a delicious dish of Purple Potatoes Roasted with Garlic and Chili, adding a spicy kick to the roasted potatoes. Enjoy this flavorful and colorful dish as a side or a main course.
For the Garlic chili oil
To make garlic chili oil, start by finely chopping 2-3 cloves of garlic and slicing a chili pepper into thin rounds. In a small bowl, add a tablespoon or two of oil, such as olive oil or vegetable oil. Then, add the chopped garlic and chili pepper to the oil.
Mix everything together well, ensuring that the garlic and chili pepper are evenly distributed throughout the oil. Once the garlic chili oil is mixed, it is ready to use.
Drizzle it over the sweet potatoes when there are about 2-3 minutes left in the cooking time. Simply take the sweet potatoes out of the oven, pour the garlic chili oil over them, and then put them back in the oven to finish cooking.
The heat from the sweet potatoes will infuse the oil with their flavor, giving them a deliciously spicy and fragrant kick. Enjoy your tasty, homemade garlic chili oil!
Should I peel sweet potatoes for this dish?
When preparing a dish with sweet potatoes, peeling them may not be necessary. Sweet potato skin is safe to eat, especially if it’s organic, and can be left on before roasting. Not only is the skin safe, but it also adds nutritional value to the dish. Leaving the skin on can simplify the preparation process and provide a boost in fiber, potassium, and other essential nutrients. Plus, the skin adds a nice texture and color contrast to the sweet potato dish. Therefore, if you’re roasting or baking sweet potatoes for a dish, consider leaving the skin on for added flavor and nutrition.
Tips for Roasting Purple Sweet Potatoes
Make sure to roast at 400F or 200C for 30 minutes. For a crispier texture, you can roast them for a longer time or turn on the broil mode for a few minutes at the end of the cooking time.
For a different twist, you can also cook the potatoes in grill mode for a smokier flavor, or use the convection mode for a faster, more even cooking process. While the potatoes are roasting, you can prepare a garlic dipping sauce by mixing minced garlic, olive oil, and a pinch of salt.
What to Serve With These Spicy Garlic Roasted Purple Sweet Potatoes
For a delectable dipping sauce to pair with smashed purple sweet potatoes, consider a creamy garlic aioli, tangy sriracha mayo, or a zesty chimichurri. These sauces complement the natural sweetness and earthy flavors of the potatoes perfectly.
Smashed purple sweet potatoes are a versatile side dish that pairs well with a variety of main courses such as tofu steaks, vegan burgers, ramen, risotto, or grilled vegetables. The vibrant color and unique taste of the potatoes make them a standout addition to any meal.
Consider serving these potatoes at Thanksgiving as a colorful and delicious alternative to traditional mashed potatoes. They also make a great addition to a game day spread, adding a pop of color and flavor to the table.
Incorporate these smashed purple sweet potatoes into your menu for any occasion where you want to offer a unique and vibrant side dish. Your guests will appreciate the alternative to standard potato dishes and enjoy the beautiful presentation.
Looking for a unique and colorful twist to your sweet potato dishes? Try this garlic chili roasted purple sweet potato recipe that will leave your taste buds wanting more.
Elevate your sweet potato game with this mouthwatering garlic chili roasted purple sweet potato recipe. A perfect blend of spicy and savory flavors that will have you coming back for seconds.
Spicy Garlic Roasted Purple Sweet Potatoes on a yogurt bed on a plate
Ingredients1x2x3x
- 3 Medium Stokes purple Sweet Potato
- 4-5 cloves Garlic minced
- 2 tablespoon Olive Oil
- 2 Red chili peppers chopped
- Salt and Pepper
Instructions
- Start by scrubbing the Stokes purple sweet potatoes under running water to remove any dirt and debris. Once clean, chop the potatoes into smaller, evenly sized 1-inch pieces.
- Pour enough water in a pan and then bring it to a boil. Add a few pinches of salt to it and boil the sweet potatoes for 10 minutes until tender but not mushy.
- While it’s boiling, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the sweet potatoes and tap them with a kitchen towel. Place the boiled sweet potatoes on the baking sheet and press the top slightly with a fork to form ridges. This will ensure a crispy texture once baked.
- Then brush each piece with olive oil, and season with salt, pepper, and any other desired spices.
- Toss the potatoes to ensure they are evenly coated with the oil and seasonings.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning them halfway through the cooking time.
- While the sweet potatoes are cooking, prepare the simple garlic chili oil. Mix the oil, minced garlic and chopped red chili peppers.
- Once the potatoes are almost done, remove them from the oven and pour the garlic and chili-infused oil over the roasted potatoes. Gently mix to ensure the potatoes are coated evenly. Return the baking sheet to the oven for an additional 2-3 minutes to allow the flavors to meld together.
- Once roasted, remove the sweet potatoes from the oven and allow them to cool slightly.
- Once cool enough to handle, use a fork or potato masher to gently smash the purple potatoes, creating a rustic and chunky texture.
- Serve the smashed purple potatoes as a delicious and colorful side dish. Enjoy your flavorful and nutritious roasted Stokes purple sweet potato recipe!
Nutrition
Experience the rich and aromatic flavors of this vegan Matar Paneer with firm tofu, tomato puree, garam masala, green peas, cashews, and a variety of other spices. This dish is not only delicious and satisfying but also packed with plant-based protein and nutrients. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try.
Using tofu in place of paneer
Tofu can be a fantastic substitute for paneer in dishes like Matar Paneer to make a vegan version. It provides a similar texture and can effectively absorb the flavors of the gravy. When using tofu in place of paneer, it’s important to use firm or extra firm tofu to ensure that it holds its shape during the cooking process. To achieve a texture similar to paneer, it’s essential to press the tofu, cube it and then pan-fry it until golden brown on all sides before adding it to the dish. This method helps to create a slightly crispy exterior while maintaining a soft and creamy interior, just like paneer.
The use of tofu in this recipe also allows for a healthier and plant-based alternative. Tofu can soak up the flavors of the tomato-onion gravy, resulting in a delicious and flavorful dish. While the texture of tofu may be slightly different from paneer, the similarities lie in its ability to add a creamy and rich element to the dish. Also, the matar panel is one of the most classic Indian curries. So, you NEED to try it!
Why this Matar Tofu works
This Vegan Matar Tofu recipe works so well because of its unique blend of spices in the onion tomato masala sauce. The combination of ground coriander, cumin, red chili powder, and garam masala creates a depth of flavor that is both robust and aromatic. Additionally, the inclusion of cashews in the base adds a delicious creamy texture to the dish, making it utterly satisfying and comforting.
ALSO, this recipe has the surprising ability to convert tofu skeptics into fans. The crispy fried tofu cubes soak up the flavors of the masala sauce, making them a delightful addition to the dish. Furthermore, the option to add bell pepper or any other veggies makes this recipe incredibly versatile, allowing for personalization based on preference and availability.
Ingredients and Substitutes
For this tofu curry, you will need:
- Extra firm tofu: Drain the tofu and dry it with a paper towel before cubing and frying it. Replace with seitan if you want a soy-free option.
- Green peas: If you don’t have access to frozen green peas, you can easily swap them out for fresh green peas, but boil/steam them before adding to the sauce.
- Aromatics: Roughly chopped onion, garlic cloves, fresh ginger (you van also use a food processor to dice them). Use a pinch of asafoetida instead of garlic cloves and ginger if you prefer!
- Tomato puree: You can also use 2 large fresh tomatoes or a handful of cherry tomatoes. You can also use 2-3 tablespoon tomato paste.
- Raw Cashews: Replace with 1/4 – 1/2 cup coconut milk
- Ground Spices: Cumin powder, Kashmiri chili powder, ground turmeric, Garam masala, Coriander powder. Use what you have at hand.
- Whole spices: Cloves, cardamom, Cinnamon stick, bay leaves (these will add a burst of flavor). Use what you have at hand.
- Vegetable oil
What Makes This Tofu Paneer Recipe Healthy?
This Tofu Paneer recipe is not only delicious but also packed with nutritional benefits.
By using tofu as a plant-based alternative to paneer, this recipe is lower in calories and fat, making it a healthier option. Tofu is also a good source of protein, making this dish a great option for those following a plant-based diet.
In addition to the tofu, this recipe also includes the use of peas, adding a good source of fiber and nutrients to the dish.
For an even healthier option, you can also add in more vegetables or serve the dish with whole grains such as brown rice or quinoa. The option to add healthy garnishes such as lemon juice and fresh coriander/cilantro leaves also adds an extra nutritional boost to the dish.
For those looking to make this recipe even healthier, adding in more vegetables can increase the overall nutrient content of the dish.
For those with soy allergies, chickpeas or seitan can be substituted for the tofu, providing a soy-free option while still maintaining the health benefits of the dish.
Different ways to serve matar paneer
Vegan Matar Paneer made with tofu is a versatile and flavorful dish that can be enjoyed with a variety of sides.
One popular option is to serve it with freshly made rotis, which are Indian flatbreads that are soft and perfect for soaking up the rich and spicy gravy of the matar paneer.
Another classic pairing is serving the dish with naan. Naan is a leavened, oven-baked flatbread that is slightly chewy and great for scooping up the delicious tofu and pea mixture.
Basmati rice is also a great accompaniment to the dish. Its light and aromatic addition provides a nice contrast to the bold flavors of the matar paneer.
No matter which option you choose, you’re sure to enjoy the delightful combination of flavors and textures in this vegan take on a beloved Indian dish.
How to make Vegan Matar Paneer
Begin by pan-frying cubed tofu with a pinch of salt until it achieves a golden brown color.
For the tomato-cashew sauce, sauté onions, ginger, garlic, and green chilies until they become soft and translucent.
Introduce tomato puree, ground spices, and cashews to the sautéed mixture, and cook until the concoction thickens, and the oil starts to separate.
Blend the sauce into a smooth paste, adding 1 cup of water before blending, and set it aside.
In the same pan, heat a bit more oil and fry whole cumin seeds, bay leaves, cloves, and cardamoms until their aroma is released.
Pour the blended tomato-onion mixture back into the pan, and add the pan-fried tofu cubes along with diced bell pepper.
Sprinkle garam masala over the mixture and let it simmer, adding tablespoons of water as needed. This simmering process allows the flavors to meld together.
Finally, garnish the dish with a squeeze of lemon juice, a drizzle of plant-based cream (if using), and chopped coriander/cilantro leaves.
Adjust the salt if necessary, and serve the delicious and flavorful Vegan Matar Paneer hot with roti, basmati rice, or naan.
Expert Tips
You can substitute the tofu with tempeh, which is made from fermented soybeans, or with seitan, made from wheat gluten. If you prefer a more whole-food approach, you can also use boiled potatoes or even chickpeas as a replacement for the tofu.
I prefer a medium spice level. But you can adjust the heat level of the dish, and reduce the amount of green chili peppers used. You can also remove the white membranes from the chilies, as a lot of the heat resides in this part. You can also increase the amount of red chili powder for a spicier kick, or omit it altogether for a milder flavor.
For a smooth and creamy gravy, soak the cashews in hot water for about 30 minutes before blending them with the tomato-onion mixture. This will help create a luscious texture and rich flavor.
Before cooking, ensure that the tofu is pressed to remove excess moisture, as this will help it brown more easily and create perfect pan-fried tofu cubes. Also, the cubed tofu will absorb more flavor from the dish.
Here are some more vegan curries to try!
- Best Chana Masala (Restaurant style chickpea curry)
- Kerala Kadala Curry (Brown Chickpea recipe)
- Easy Chana Masala (an easier chickpea curry)
- Vegan Mushroom Masala (Dhaba style)
- Creamy Lentil Tofu Masala
- Vegan Malai Kofta
- Vegan Palak Paneer (Tofu)
- Vegan “Chicken” Curry
Vegan Matar Paneer Tofu
Ingredients1x2x3x
- 1 block of tofu 400g / 14 oz, pressed and cubed
- 1 large onion roughly chopped
- 1 inch piece of ginger roughly chopped
- 4 cloves of garlic roughly chopped
- 2-3 green chili peppers roughly chopped (adjust to taste)
- 1 cup frozen or fresh peas
- 400 ml about 1 ¾ cups tomato puree (substitute with 4 fresh tomatoes, blended)
- 1 bell pepper diced into large pieces (optional)
- ¼ cup cashews about 30g
- 1 cup Water
Ground Spices
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 2 tsp garam masala divided
- Salt to taste
Whole Spices
- 1 tsp whole cumin seeds
- 2 bay leaves
- 4 cloves
- 4 whole cardamoms
Garnish
- Squeeze of lemon juice
- Fresh coriander/cilantro leaves chopped
- Plant-based cream optional
Instructions
Preparation of Tofu and Bell Pepper:
- Heat a non-stick pan over medium heat. Add cubed tofu and fry until golden brown on all sides. Remove and set aside.
- In the same pan, add the diced bell pepper and sauté until slightly softened. Remove and set aside with tofu.
Cooking the Base:
- In the same pan, heat a little oil over medium heat. Add onions, ginger, garlic, and green chilies. Sauté until the onions turn soft and translucent.
- Stir in the tomato puree, ground spices (use only 1 tsp of garam masala here), and cashews. Add salt to taste. Cook for 8-10 minutes, or until the tomato mixture thickens and oil starts to separate from the sides.
Blending the Base:
- Allow the mixture to cool slightly. Transfer to a blender, add 1 cup of water, to loosen the sauce, and blend until smooth. Set aside.
Final Cooking:
- In the same pan, heat a little more oil. Add whole cumin seeds, bay leaves, cloves, and cardamoms. Fry until they start to sizzle and release their aroma.
- Pour the blended tomato-onion mixture back into the pan. Add fried tofu, green peas and bell pepper. Sprinkle the remaining 1 tsp of garam masala and stir everything in.
- Cover and simmer for about 10 minutes, allowing the flavors to meld together. Add more water if required!
Garnishing:
- Turn off the heat. Add a squeeze of lemon juice, and a drizzle of plant-based cream (if using), and sprinkle chopped coriander/cilantro leaves. Adjust salt if needed.
Serving:
- Serve hot with roti, basmati rice, or naan.
- Enjoy your delicious and flavorful Vegan Matar Paneer made with tofu!
This Vegan Caramelized Onion Naan brings you the delightful flavors of caramelized onions encased in soft, pillowy naan, garnished with peppery Nigella seeds, and made with vegan-friendly ingredients. Perfect as a side dish or a standalone treat (with a little dip), this stuffed naan is sure to impress.
Whether served as a side dish or enjoyed on its own, this stuffed naan is sure to impress with its delectable taste and inviting aroma. The vegan-friendly ingredients make it a guilt-free indulgence, perfect for anyone looking for a yummy treat.
The term “naan” itself refers to a type of flatbread, so saying “naan bread” is a bit redundant. “Naan” is sufficient to describe the bread. Using “naan bread” is a common occurrence, especially in regions where the word “naan” might not be as familiar, to specify that it is a type of bread. It’s fine if you’ve been saying it this way btw! We keep learning every day 😀
Naan vs paratha (both are flatbreads)
Naan is a soft and leavened flatbread that originated in South Asia, particularly the Indian subcontinent. It is made from a simple dough consisting of flour, water, yeast, yogurt, salt, and sometimes ghee or butter for added flavor. Traditionally, it is baked in a tandoor, a clay oven that reaches high temperatures, giving the bread its characteristic blistered and slightly charred appearance.
However, modern adaptations often involve using conventional ovens or stovetops to cook the bread. On the other hand, paratha, an unleavened flatbread, is primarily crafted from whole wheat flour and water. Cooked on a griddle or tawa with added oil, parathas have a layered and flaky texture. While naan is known for its tenderness, parathas offer a heartier consistency with layers that pair well with various savory fillings. Try out my Caramelized Onion Stuffed Paratha before making this recipe.
Naan comes in various shapes, such as teardrop or oval. My favourite way of having naans is to have it with vegan chicken curry .
The exact origin of naan is uncertain, but it is believed to have originated in South Asia, particularly in the Indian subcontinent. The word “naan” comes from the Persian word “non,” meaning bread. Over time, naan has become a staple in various South Asian cuisines, including Indian, Pakistani, and Afghan cuisines. Historically, naan is thought to have been introduced to South Asia by Central Asian and Middle Eastern nomadic tribes.
What are the varieties of Naan?
There are several varieties of naan, each with its own unique flavor and ingredients. Naan variations have emerged due to regional influences, historical trade routes, ingredient availability, culinary innovation, and local preferences.
- Plain Naan: The basic and most common form of naan, made with a simple dough of flour, water, yeast, yogurt, and salt. It is typically baked until it puffs up and has a soft texture.
- Garlic Naan: Infused with minced garlic and sometimes topped with fresh coriander or parsley, garlic naan adds a flavorful twist to the traditional bread.
- Butter Naan: Brushed with melted butter or ghee (use vegan butter or vegan ghee) after baking, butter naan is rich and has a slightly glossy finish. It adds an extra layer of richness to the bread.
- Cheese Naan: Grated cheese is added to the dough to create a cheesy variation of naan (there are so many Vegan cheeses available these days!). This type of naan is especially popular in fusion dishes.
- Keema Naan: Stuffed with a spiced minced meat mixture (keema), keema naan is a flavorful and hearty option. The meat filling can be veganized with Vegan Chorizo or use meat-free “meat” options like Beyond meat.
- Peshawari Naan: Originating from the Peshawar region, this naan is stuffed with a mixture of nuts, coconut, and sometimes raisins or dried fruits. It has a sweet and nutty flavor profile.
- Naan with Nigella Seeds (Kalonji Naan): Nigella seeds (kalonji) are added to the dough, imparting a unique flavor to the naan. The seeds add a slightly bitter and peppery taste.
- Caramelized Onion Stuffed Naan: A variation featuring naan dough filled with a savory mixture of caramelized onions.
Ingredients and Substitutes for Vegan Caramelized Onion Naan
Ingredients:
- All-Purpose Flour
- Instant Yeast
- Salt
- Olive Oil
- Warm Water
- Soy Yogurt (or any plant-based yogurt)
- Onions
- Balsamic Vinegar
- Ground Cumin
- Ground Coriander
- Vegan Butter (for garnish)
- Nigella Seeds (for garnish)
- Chopped Cilantro/Coriander Leaves (for garnish)
Substitutes:
- All-Purpose Flour: Whole wheat flour, bread flour
- Instant Yeast: Active dry yeast (proofed in warm water)
- Olive Oil: Vegetable oil, canola oil
- Soy Yogurt: Any plant-based yogurt (almond, coconut, etc.)
- Balsamic Vinegar: Red wine vinegar, apple cider vinegar
- Ground Cumin: Cumin seeds (grounded), ground coriander
- Ground Coriander: Coriander seeds (grounded), garam masala
- Vegan Butter: Margarine, coconut oil
- Nigella Seeds: Sesame seeds, black mustard seeds
- Chopped Cilantro/Coriander Leaves: Parsley, chives
Instructions to make Vegan Caramelized Onion Naan
Prepare the Dough:
In a large mixing bowl, combine the flour, and salt. In another bowl, combine the water and instant yeast, soy yogurt and olive oil and pour it onto the flour mix (or the other way round).
Then gradually mix in until a soft dough forms. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Caramelize the Onions:
While the dough is rising, heat olive oil in a pan over medium heat. Add the sliced onions and salt, stirring until the onions are fully coated with oil.
Reduce the heat to low and cook the onions slowly, stirring occasionally, for about 20-25 minutes, or until they are soft and golden brown.
You can speed up the process by adding a pinch of baking powder to this.
Stir in the balsamic vinegar (if using), brown sugar, ground cumin, and ground coriander. Cook for another 2-3 minutes, then remove from heat and allow to cool.
Assemble the Naan:
Once the dough has risen, punch it down gently and divide it into 6 equal portions. Roll each portion into a ball, then flatten it into a disc on a floured surface.
Place a spoonful of the caramelized onion mixture in the center of each disc, then gather the edges and pinch them together to seal the filling inside. Sprinkle it with extra flour.
Gently flatten the stuffed dough ball and roll it into an oval shape, being careful not to let the filling spill out.
Cook the Vegan Caramelized Onion Naan:
Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly grease the pan with a bit of oil.
Place one stuffed naan in the hot skillet and cook for about 1-2 minutes, or until bubbles form on the surface and the bottom has golden brown spots.
Flip the naan and cook for another 1-2 minutes on the other side. Repeat with the remaining naan, greasing the skillet as needed.
Once the Vegan Caramelized Onion Naan are cooked, you can optionally brush the surface with oil and sprinkle some nigella seeds on top.
Serve the vegan caramelized onion stuffed naan warm, with a simple dip or as an accompaniment to curries, soups, or salads.
How to store Vegan Caramelized Onion Naan?
Storing Vegan Caramelized Onion Naan:
Refrigerate in an airtight container for short-term storage. Place parchment paper between naans to prevent sticking. Reheat before serving.
Freezing Caramelized Onion Stuffed Naan:
- Cool completely before freezing. Wrap each naan in parchment paper to prevent sticking.
- Place wrapped naans in an airtight container. Label with freezing date.
- Freeze for up to three months. Thaw in the refrigerator and reheat when ready to eat.
Check out my other recipes:
- Caramelized Onion Stuffed Paratha
- Mooli Paratha (Raddish stuffed flatbread)
- Aloo (potato) Paratha
- Besan ka Chilla (savoury pancakes)
Vegan Caramelized Onion Stuffed Naan
Ingredients1x2x3x
For the Dough:
- 2 cups All-Purpose Flour plus extra for dusting
- 1 tsp Instant Yeast
- 1/2 tsp Salt
- 2 tbsp Olive Oil plus extra for greasing
- 3/4 cup Warm Water
- 1/4 cup Soy Yogurt or any vegan yogurt
For the Caramelized Onion Filling:
- 2 large Onions thinly sliced
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1 tsp Balsamic Vinegar optional, for extra umami flavor
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
Garnish:
- Vegan butter/olive oil
- Nigella seeds
- Chopped Cilantro/coriander leaves
Instructions
Prepare the Dough:
- Combine flour and salt in a large mixing bowl.
- In another bowl, mix water, instant yeast, soy yogurt, and olive oil.
- Gradually incorporate the wet ingredients into the flour to form a soft dough.
- Knead the dough on a floured surface for 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Caramelize the Onions:
- Heat olive oil in a pan, add sliced onions and salt.
- Cook slowly for 20-25 minutes until soft and golden.
- Stir in balsamic vinegar, ground cumin, and ground coriander.
- Cook for an additional 2-3 minutes, then let it cool.
Assemble the Naan:
- Divide the risen dough into 6 equal portions.
- Roll each portion into a ball and flatten into a disc.
- Place a spoonful of caramelized onion mixture in the center, then seal the edges.
- Sprinkle with extra flour, flatten, and roll into an oval shape.
Cook the Naan:
- Preheat a skillet, grease with oil.
- Cook each stuffed naan for 1-2 minutes per side until golden brown spots appear.
Serve:
- Optionally brush with oil and sprinkle nigella seeds.
- Serve warm as a delightful accompaniment to curries, soups, or salads.
Nutrition
Spicy Garlic Roasted Purple Sweet Potatoes on a yogurt bed on a plate
Ingredients1x2x3x
- 3 Medium Stokes purple Sweet Potato
- 4-5 cloves Garlic minced
- 2 tablespoon Olive Oil
- 2 Red chili peppers chopped
- Salt and Pepper
Instructions
- Start by scrubbing the Stokes purple sweet potatoes under running water to remove any dirt and debris. Once clean, chop the potatoes into smaller, evenly sized 1-inch pieces.
- Pour enough water in a pan and then bring it to a boil. Add a few pinches of salt to it and boil the sweet potatoes for 10 minutes until tender but not mushy.
- While it’s boiling, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain the sweet potatoes and tap them with a kitchen towel. Place the boiled sweet potatoes on the baking sheet and press the top slightly with a fork to form ridges. This will ensure a crispy texture once baked.
- Then brush each piece with olive oil, and season with salt, pepper, and any other desired spices.
- Toss the potatoes to ensure they are evenly coated with the oil and seasonings.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and golden brown, turning them halfway through the cooking time.
- While the sweet potatoes are cooking, prepare the simple garlic chili oil. Mix the oil, minced garlic and chopped red chili peppers.
- Once the potatoes are almost done, remove them from the oven and pour the garlic and chili-infused oil over the roasted potatoes. Gently mix to ensure the potatoes are coated evenly. Return the baking sheet to the oven for an additional 2-3 minutes to allow the flavors to meld together.
- Once roasted, remove the sweet potatoes from the oven and allow them to cool slightly.
- Once cool enough to handle, use a fork or potato masher to gently smash the purple potatoes, creating a rustic and chunky texture.
- Serve the smashed purple potatoes as a delicious and colorful side dish. Enjoy your flavorful and nutritious roasted Stokes purple sweet potato recipe!
