Ingredients
Vanilla Chai Pumpkin Cupcakes
Chai Spice:
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground allspice
- 1/4 tsp Ground cloves
- pinch Black pepper
- 3 TBSP Granulated sugar
Pumpkin Chai Cupcakes:
- 1/4 cup Coconut oil melted (melted butter or canola oil can be used)
- 1/3 cup Brown sugar packed
- 1/2 TBSP Vanilla extract
- 1 Eggs at room temperature
- 3/4 cups Pumpkin puree
- 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Kosher salt
Brown Sugar Frosting:
- 4 TBSP Butter at room temperature
- 2 TBSP Heavy cream
- 1/4 cup Brown sugar packed
- 3/4 cup Powdered sugar
Sweet Potato Lentil Curry:
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp Yellow curry powder
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Cayenne pepper (adjust to taste)
- 1 Sweet potato peeled and diced
- 1 cup Red lentils rinsed and drained
- 3 cups Vegetable broth
- 7 oz Coconut milk
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Crispy Sesame Chickpeas
- 1 TBSP Extra-virgin olive oil
- 1/2 can Chickpeas drained and rinsed
- 1 tsp Sesame seeds
- Salt to taste
- Black pepper to taste
Coconut Lime Water
- 24 oz Coconut water
- 1 Limes cut into wedges
- Ice cubes
Instructions
Vanilla Chai Pumpkin Cupcakes:
- In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
- Preheat the oven to 350°F (176°C). Line cupcake wells with paper liners.
- In the bowl of a stand mixer (or use a hand-held mixer) beat together the melted coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and the reserved chai spice blend. Mix until smooth and no lumps remain in the batter.
- Divide the batter evenly into the prepared pan. Transfer to the oven and bake for 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
- To make the frosting, melt together butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl on the mixer, and beat the sugar mixture and gradually add powdered sugar until the frosting is smooth and reaches your desired consistency.
- Once the cupcakes have cooled, frost them with the brown sugar frosting.
- Optionally, you can sprinkle the reserved chai spice and sugar mixture on top of the frosted cupcakes for added flavor and decoration.
Sweet Potato Lentil Curry:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until softened.
- Stir in the minced garlic, curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for about 1 minute until fragrant.
- Add the diced sweet potatoes and rinsed red lentils. Stir to coat them with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for about 15-20 minutes or until the sweet potatoes are tender and the lentils are cooked.
- While the curry is simmering, prepare the crispy sesame chickpeas. Heat olive oil in a skillet over medium heat. Add the drained chickpeas and cook, stirring occasionally, for about 5 minutes until they become crispy. Stir in sesame seeds and season with salt and pepper. Remove from heat.
- Once the sweet potatoes and lentils are cooked, stir in the coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve the sweet potato lentil curry in bowls, garnished with fresh cilantro, a squeeze of lime juice, and the crispy sesame chickpeas.
Coconut Lime Water:
- In a pitcher, combine the coconut water and lime juice. Serve over ice if desired.
- Stir well and serve alongside the sweet potato lentil curry and cupcakes.
Nutrition
Calories: 2052kcal | Carbohydrates: 285g | Protein: 41g | Fat: 90g | Saturated Fat: 62g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 2693mg | Potassium: 2949mg | Fiber: 44g | Sugar: 151g | Vitamin A: 32320IU | Vitamin C: 37mg | Calcium: 452mg | Iron: 18mg
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Ingredients
Vanilla Chai Pumpkin Cupcakes
Chai Spice:
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1/2 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground allspice
- 1/4 tsp Ground cloves
- pinch Black pepper
- 3 TBSP Granulated sugar
Pumpkin Chai Cupcakes:
- 1/4 cup Coconut oil melted (melted butter or canola oil can be used)
- 1/3 cup Brown sugar packed
- 1/2 TBSP Vanilla extract
- 1 Eggs at room temperature
- 3/4 cups Pumpkin puree
- 3/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Kosher salt
Brown Sugar Frosting:
- 4 TBSP Butter at room temperature
- 2 TBSP Heavy cream
- 1/4 cup Brown sugar packed
- 3/4 cup Powdered sugar
Sweet Potato Lentil Curry:
- 1 TBSP Extra-virgin olive oil
- 1 cup Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp Yellow curry powder
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Cayenne pepper (adjust to taste)
- 1 Sweet potato peeled and diced
- 1 cup Red lentils rinsed and drained
- 3 cups Vegetable broth
- 7 oz Coconut milk
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Crispy Sesame Chickpeas
- 1 TBSP Extra-virgin olive oil
- 1/2 can Chickpeas drained and rinsed
- 1 tsp Sesame seeds
- Salt to taste
- Black pepper to taste
Coconut Lime Water
- 24 oz Coconut water
- 1 Limes cut into wedges
- Ice cubes
Instructions
Vanilla Chai Pumpkin Cupcakes:
- In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and black pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
- Preheat the oven to 350°F (176°C). Line cupcake wells with paper liners.
- In the bowl of a stand mixer (or use a hand-held mixer) beat together the melted coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and the reserved chai spice blend. Mix until smooth and no lumps remain in the batter.
- Divide the batter evenly into the prepared pan. Transfer to the oven and bake for 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
- To make the frosting, melt together butter, cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl on the mixer, and beat the sugar mixture and gradually add powdered sugar until the frosting is smooth and reaches your desired consistency.
- Once the cupcakes have cooled, frost them with the brown sugar frosting.
- Optionally, you can sprinkle the reserved chai spice and sugar mixture on top of the frosted cupcakes for added flavor and decoration.
Sweet Potato Lentil Curry:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until softened.
- Stir in the minced garlic, curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for about 1 minute until fragrant.
- Add the diced sweet potatoes and rinsed red lentils. Stir to coat them with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for about 15-20 minutes or until the sweet potatoes are tender and the lentils are cooked.
- While the curry is simmering, prepare the crispy sesame chickpeas. Heat olive oil in a skillet over medium heat. Add the drained chickpeas and cook, stirring occasionally, for about 5 minutes until they become crispy. Stir in sesame seeds and season with salt and pepper. Remove from heat.
- Once the sweet potatoes and lentils are cooked, stir in the coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve the sweet potato lentil curry in bowls, garnished with fresh cilantro, a squeeze of lime juice, and the crispy sesame chickpeas.
Coconut Lime Water:
- In a pitcher, combine the coconut water and lime juice. Serve over ice if desired.
- Stir well and serve alongside the sweet potato lentil curry and cupcakes.
Nutrition
Calories: 2052kcalCarbohydrates: 285gProtein: 41gFat: 90gSaturated Fat: 62gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 159mgSodium: 2693mgPotassium: 2949mgFiber: 44gSugar: 151gVitamin A: 32320IUVitamin C: 37mgCalcium: 452mgIron: 18mg
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