HEALTHY VEGGIE CURRY WITH GARLIC NAAN RECIPE BY TASTY
Here's what you need: white rice, water, coconut oil, salt, vegetable oil, small yellow onions, idaho potato, tomato paste, fresh ginger, garlic, garam masala, curry powder, cauliflower, diced tomato, chickpeas, water, salt, coconut milk, frozen peas, all-purpose flour, salt, baking powder, sugar, ghee, whole-fat yogurt, skim milk, water, garlic
Provided by Merle O'Neal
Categories Dinner
Yield 8 servings
Number Of Ingredients 28
Steps:
- In a medium pot, combine the rice, water, coconut oil, and salt. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed. Once finished cooking, remove the rice from the heat and fluff.
- Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and potatoes are golden brown around the edges, about 10 minutes.
- Reduce the heat to medium. Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
- Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
- Add the tomatoes, chickpeas, water, and salt and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
- Stir in the coconut milk and frozen peas. Cook until heated through, about 2 minutes longer. Remove from the heat.
- Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar. Create a well in the middle of the dry ingredients and pour in 1 tablespoon of melted ghee, the yogurt, skim milk, and a bit of the water. Mix until combined, adding more water as needed until the dough comes together.
- Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters. Roll out the dough portions to ¼ inch (6 mm) thick.
- In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
- Heat a bit of ghee in a medium nonstick pan over medium-high heat. Add a dough round and brush with the ghee and garlic mixture. Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side. Repeat with the remaining dough.
- Serve the curry over the rice with the naan on the side.
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 83 grams, Fat 20 grams, Fiber 11 grams, Protein 15 grams, Sugar 11 grams
BABY FRIENDLY VEGETABLE NAAN RECIPE BY TASTY
Here's what you need: whole wheat flour, flour, yogurt, spinach, grated carrot, grated zucchini, cauliflower florets, salt, turmeric, chili powder, chaat masala, garam masala, ajwain, ghee
Provided by Janani Ram Narayan
Categories Snacks
Yield 5 servings
Number Of Ingredients 14
Steps:
- Mix all the ingredients except ghee and knead to make a dough. If the dough is sticky - add more flour. If it's dry- add extra yogurt.
- Let it rest for 10 minutes but preferably not longer as the vegetables will release water, making the dough slightly soggy. It can always be adjusted with extra flour.
- Divide into 5 balls and roll on a floured surface.
- Cook on a hot pan with ghee and serve.
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 7 grams
HOMEMADE VEGETABLE BABY FOOD
Homemade baby food is much less expensive than store bought, and it's also nice to know just exactly what you are feeding your precious one! This fast, easy recipe will allow you to be creative with all different kinds of vegetables!
Provided by Amanda J.
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 8
Number Of Ingredients 1
Steps:
- Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
- Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
- Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 34.6 mg, Sugar 2.4 g
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