Curry On My Wayward Bun (Curried Root Vegetable Bisque & Naan Recipe Post)

Curry On My Wayward Bun appears in the season 6 episode "The Hormone-iums" and is in direct reference to the popular Kansas song, "Carry On My Wayward Son". 

The Hormone-iums are a performance troupe that Tina participates in at school to communicate the horrors of puberty to her peers. At the start of the episode, the lead female soloist in the troupe faints during a performance and is later diagnosed with mononucleosis. This strikes a chord with Mr. Frond, the Hormone-iums instructor, and he decides their next show will be about mono and Tina will play the lead. Tina is first excited at the prospect of being the female soloist, then troubled since their mononucleosis performance centers around the idea that kissing her is dangerous and no one should do it. Eager to engage in a life lush with kisses, Tina modifies the end of the show to state that mono is a disease not likely to have severe complications and goes on to state that she will kiss everyone in the auditorium to prove that kissing is safe.

I think Curry On My Wayward Bun is the burger I have most looked forward to making and eating this month. I love the Trader Joe's Vegetable Masala Burger, the tang of chutney, fresh naan right out of the oven, and a big pot o' creamy curried soup replete with root veggies that lasts for days. I don't pretend to think that the bisque or naan recipes are 'authentic' (I am a white girl, after all) but rather know them to be delicious staples in my autumn kitchen. Keith and I have been known to eat entire batches of this naan in one sitting on more than one occasion. Fresh bread and any kind of soup is the best possible thing for a cold and rainy October evening in Portland.

Special Features
  • Curried Root Vegetable Bisque (recipe to follow)

Curried Root Vegetable Bisque | Serves 6-8

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 1 ½ pounds carrots, peeled and diced into bite-size pieces
  • 2 medium russet potatoes, peeled and diced into bite-size pieces
  • ½ teaspoon salt, plus a pinch
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • fresh cracked black pepper
  • 3 cups vegetable broth
  • 1 can lite or regular coconut milk
  • 1-2 tablespoons agave nectar
  • Fresh juice of 1 lime
  • Red pepper flakes, lime wedges, and/or cilantro leaves for garnish (optional)
  1. Heat coconut oil in a large pot over medium heat. Add diced onion, carrots, potatoes, and a big pinch of salt. Stir and cook for about 10 minutes or until the onions have become quite translucent. 
  2. Throw in the minced garlic, curry powder, ground ginger, and pepper. Stir for about a minute, until all of the vegetables are coated in spices and the curry becomes fragrant. 
  3. Stir in the last 1/2 teaspoon of salt and the vegetable broth. Turn the heat down to medium-low and cover the pot with the lid slightly ajar so steam can escape. Bring to a boil. Once boiling, cook the soup for about 15 minutes or until the largest chunk of potato and carrot is easily pierced with a fork. 
  4. Add the coconut milk, stir to incorporate, then turn off the heat. At this point you can either A) Blend the bisque with an immersion blender or B) Blend the bisque in two batches in a countertop blender or food processor. If blending in a countertop blender, make sure to wait a bit and take breaks to allow steam to escape so the bisque doesn't explode all over you from too much pressure. Return the blended bisque to the pot.
  5. Heat the soup through again on the stovetop. Squeeze the lime juice directly into the pot and add the agave nectar. If the soup seems a little too thick, feel free to add a little water or vegetable broth.
  6. Turn off the heat and taste for salt. Serve with naan and your garnish(es) of choice.

Jenny's Homebaked Naan | Makes 6 large or 12 small flatbreads

  • ⅔ cup nondairy milk, slightly warm to the touch (I like cashew milk best)
  • 2 teaspoons organic sugar (only use 1 tsp if using vanilla yogurt)
  • 2 teaspoons active dry yeast
  • 3¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons canola oil, plus extra for oiling the bowl
  • ⅔ cup + ¼ cup plain or vanilla nondairy yogurt (I used plain Kite Hill)
  1. In a medium-sized bowl, combine milk, sugar, and yeast. Set aside for 5-10 minutes until the yeast has dissolved and the mixture is frothy.
  2. Sift the flour, salt, and baking powder into a large bowl. Make a well in the center of the flour and add the yeast mixture, oil, and yogurt. Mix with a rubber spatula until the mixture forms a sticky ball of dough.
  3. Turn the dough out onto a floured surface and knead by hand for 10+ minutes, until the dough is smooth and satiny - it will lose most of its stickiness. If using a stand mixer, knead with a dough hook until the dough reaches a smooth and satiny texture (it will take less time than kneading it by hand). Form the dough into a tight ball. Lightly oil a large bowl and use it to also coat the dough with oil. Cover the bowl with plastic wrap or drape a clean kitchen towel over the top and allow the dough to rest and rise in a warm draft-free environment for about an hour, until doubled in size.
  4. Preheat your oven as high as it can go (mine goes to 550°). Place the heaviest sheet tray you own into the oven.
  5. Punch down your dough and knead it briefly. Divide your dough into 6 or 12 equal portions with a knife or bench scraper and roll them into balls on a floured surface. Cover whatever dough you’re not working with with plastic wrap or a damp cloth so it doesn’t dry out. 
  6. Roll your first dough ball with a rolling pin until it reaches 10” at its longest and 5” at its widest (or two 5" diameter rounds). Remove your hot sheet tray from the oven and slap the naan directly onto it. Immediately place it in the oven and bake for 2-4 minutes - it will puff up and brown slightly.
  7. Remove your naan from the sheet tray and proceed with the remaining dough balls. Serve hot-warm.


  1. That soup is the perfect colour! So vibrant. I love soups that contrast sweet root vegetables with lots of spices.


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