Chickpea Curry And Garlic Naan Bread Recipes

CHICKPEA CURRY AND GARLIC NAAN BREAD

Steps:

• For Naan Bread: In a large bowl, mix flour, baking soda, salt, sugar and mix well. Make a well in the center of the dry ingredients and add theyoghurt, milk and oil. Mix until everything is well incorporated. Lightly flour your working surface and knead your mixture until asoft dough form. When the dough bounces back when you poke it, it's ready. Place the dough in an oiled bowl and cover with a cloth. Place in awarm area and let it rest for about 1 hour. Meanwhile, add garlic and butter toa pan over medium-high heat. Let the butter melt and the garlic will cookgently as it cooks. Season with salt & pepper and set aside for serving. When the dough is rested and almost doubled in size, divide it into6-8 small pieces. Working with one piece at a time, roll the dough into smallballs. Cover your balls and allow them to rest for 10 minutes. Gently press the balls down to flatten them, then roll them out intooval shapes using a floured rolling pin or tall glass. Rub a little water and oil mixture on one side of each naan. Preheat a pan over medium heat and place the wet side of the naanflat on the pan. The naan will start to bubble, this is how you will know itsready to flip over. Carefully flip it over and then brown the other side of thenaan. Remove naans to a plate and brush with your garlic butter andsprinkle fresh coriander. For Chickpea Curry: Heat oil in a pan, add onions and cook until soft. Add slicedmushrooms and continue cooking until soft. Add your curry sachet and cook for 3-4 minutes. Add water and leave to simmer for 15 minutes, stirring continuously. Add chickpeas, beans and sweet potatoes and let your curry cook fora further 5 minutes. Check for seasoning and adjust if necessary. Add chopped kale and remove your pot off the stove once the kale haswilted. Serve warm with garlic naan bread. Reprinted with permission from Lerato Mokonyane, follow on Instagram.

CHICKPEA CURRY WITH NAAN BREADS

Steps:

• Toast 1 tsp of cumin, fenugreek, and cinnamon in a dry pan
• Grind the toasted spices in a pestle and mortar and combine with the remaining spices
• Dice the onion and finely chop the garlic and ginger
• Cut the aubergine into cubes
• Into an oiled pan, add the onion and cook until translucent
• Add the spice mix, the garlic and the aubergine and stir
• Add passata, coconut milk and chickpeas (drained)
• Add 1 tbsp of tomato puree
• Simmer on medium heat for 10 minutes
• Add washed Basmati rice to a pot and top with hot vegetable stock 2:1
• Bring to a high simmer for 5 minutes
• Create a dough using the naan ingredients
• Separate into small balls
• Using floured hands, shape the dough into flatbreads
• Add the naan bread to a dry pan on medium heat
• Cook until bubbles appear, flip and repeat

HEALTHY VEGGIE CURRY WITH GARLIC NAAN RECIPE BY TASTY

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!