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Fête Recipe

Inspired by The Silos

Time40m

Serves4

Whitney Kling- Founder of the former Top Knot Kitchen - comes a brand new concept: Fête (party, in french). Fête leans into its beloved bowls, salads and sauces while adding new signature favorites like pumpkin chickpea curry and enchiladas verdes. Every dish is a celebration of flavor, satisfaction, and ease.

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Ingredients

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Pumpkin Chickpea Curry Bowl (serves 4)

2 tbs olive oil

1 count yellow onion, medium, finely chopped

3 count Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1 tsp Ground turmeric

1 tbs Red curry paste

1 1/2 cups canned pumpkin puree

2 cups canned chickpeas, drained and rinsed

1 cups coconut milk (full fat)

1 cups vegetable broth or water

1 tsp maple syrup

2 tbs ReaLime juice

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups Fresh cilantro, chopped

Bowl Components & Garnishes

3 cups cooked basmati or jasmine rice

4 cups baby spinach or mixed greens

2 cups roasted pumpkin or butternut squash cubes (optional)

1/4 cups toasted pepitas (pumpkin seeds)

1/2 cups plain yogurt or coconut yogurt (optional drizzle)

1/2 tsp red pepper flakes (optional)

Method

Pumpkin Chickpea Curry

Prep

Gather and measure all ingredients. Finely chop the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas.

Sauté aromatics

Heat a large skillet or medium saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt. Sauté 6–8 minutes until translucent and starting to brown at the edges. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Toast spices

Stir in the ground cumin, ground coriander, smoked paprika, and turmeric. Cook 30–45 seconds, stirring constantly, until the spices are fragrant. Add 1 tablespoon red curry paste and cook another 30 seconds to bloom the paste.

Build the curry

Add 1.5 cups pumpkin puree, 2 cups drained chickpeas, 1 cup coconut milk and 1 cup vegetable broth to the pan. Stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, 10–12 minutes until flavors meld and sauce thickens slightly. Stir occasionally to prevent sticking. If mixture is too thick, add up to 1/2 cup additional water or broth to reach desired consistency.

Finish

Stir in 1 teaspoon maple syrup, 2 tablespoons lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning — more lime for brightness, more salt for depth. Fold in chopped cilantro just before serving.

Assemble the Bowls

Divide 3 cups cooked rice among four bowls (about 3/4 cup per bowl).

Top each bowl with 1 cup baby spinach or mixed greens, then ladle 3/4 to 1 cup pumpkin chickpea curry over the rice and greens.

Add optional roasted squash cubes (about 1/2 cup per bowl) and sprinkle toasted pepitas (about 1 tablespoon per bowl) on top.

Drizzle a little plain yogurt or coconut yogurt (about 1 tablespoon per bowl) and finish with extra cilantro, lime wedge, and a pinch of red pepper flakes if using.

Serve immediately. Leftover curry keeps refrigerated up to 4 days and reheats gently on the stove with a splash of water or coconut milk.