Aaaahhhhh. Autumn. It's that beautiful time of year in the south when the temperature dramatically dips into the 80's and we begin craving all things cozy and pumpkin and spiced and comforting. Down here in Texas, there are a good many few of us who can't wait to slip into turtleneck sweaters. Amiright?? J/K. Lolz.
Actually, the weather is quite lovely in the mornings. Newton and I can run a solid 2 miles without alarming passers-by that one of us might overheat and die at any moment. So, our seasons here are a little screwy, but I accept you for YOU, Texas weather!
One of the many great things about my little CSA box, is that I don't have to think about what veggies are in season or out of season (despite the weather). The box just tells me.
What do I mean by double sweet potato? I used the one huge sweet potato along with the sweet potato greens. If you look at the recipes from SK and the NYT, you'll notice that they both used Swiss chard. The fact is, you can use any greens at all. Spinach. Kale. Turnip. Just get 'em in there.
- There are a lot of ingredients on this list, and a bit of chopping, but I assure you that the cooking part is easy.
- The trick is to get the lentils cooked through all the way. No one likes a crunchy lentil. No one.
- If you don't have garam masala on hand but you do have a plethora of spices, just make your own blend. See my version below the recipe box.
- Don't skip the lime.
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 1/8 tsp ground black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom
- very scant 1/8 tsp ground cloves
- very scant 1/8 tsp ground nutmeg
Aaaaaannnnndddd... Finally, DON'T WORRY ABOUT THAT SODIUM. The recipe calculator likely used a high sodium broth. To ensure your sodium intake isn't through the roof, I'd recommend using a low sodium veggie broth.
Happy fall, ya'll!