Healthy Veggie Curry With Garlic Naan Recipe By Tasty
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
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
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