Friday, April 13, 2012

Lentil Chickpea Coconut Curry + Quick Naan Bread

By no means do I know how to cook Indian cuisine, but I sure do love the flavors, textures, and spices. I came across this curry recipe and loved all its ingredients, so I knew I had to test it out. And then found this quick easy naan bread that requires no proof time, its instant, and tastes great-- perhaps not as exquisite as its original recipe, but when you don't have time or any luck  working with yeast, this is a perfect alternative. 

Also, I really loved the fact that this meal is very filling, as well as packed with all kinds of nutrients from the number of vegetables, proteins from the legumes, and good fats from the coconut milk, but all without losing its flavor and spice!

Lentil Chickpea Coconut Curry: (serves 4)
Adapted from: Sweet Sugar Bean

1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/4 tsp ground ginger or 1tbsp ginger, minced
1 carrots, diced
Serrano pepper, chopped (optional) or red pepper flakes
1 1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic salt
pinch of black pepper
1 can crushed tomatoes
1 can light coconut milk
1 cups whole green lentils, rinsed and picked through
1 cup cooked chickpeas 
1/2 cauliflower, in florets
1/2 cup frozen peas
1/2 cup water
6 white button mushrooms (or any)
handful of cilantro, chopped

Additional Toppings:
hot sauce 
plain yogurt

Heat a large sauce pan with oil over medium heat. Add the onion and cook until translucent (a few minutes). Next add the carrots, garlic and spices to the pan, mixing well to combine flavors and let cook for a few minutes. Stir in tomatoes, coconut milk, lentils, and beans and bring mixture to a boil. Reduce heat, cover, and let cook for 40 minutes, stirring about every 10 minutes. 
After the mixture should be thick, add 1/2 cup and cauliflower and peas. Cover and simmer for an additional 10-15 minutes. While this happens heat another small skillet and saute mushrooms for a few minutes. Add mushrooms and cilantro to the mixture and adjust seasonings to your taste. Serve in bowls with side of naan or over rice, and top with yogurt.

Quick Naan Bread: (servings 4+)
Slightly adapted from: (never home)maker
1/2 cup all-purpose flour + extra for rolling
1/2 whole wheat flour
2/3 cup water
1/2 tsp baking powder
pinch of salt
black pepper or any other seasonings your prefer

Combine dry ingredients, mixing well. Add water and stir until combined. Knead dough with your hands for a minute, adding flour if it is too sticky. Once dough is smooth and elastic, divide into 4 balls. Sprinkle flour on surface and roll each ball out about 5 inches in diameter. 
Coat a skillet with a spritz of olive oil over high heat. Once hot, place rolled dough on the skillet to cook. While cooking, press the dough with a spatula along different sections and hold for a few seconds, bubbles will begin to rise in the naan. Cook for a minute or so, until golden brown, and then flip. Repeat with remaining dough. Then slice the 4 pieces of naan into 4 large triangles and serve with curry. You can use this for many recipes, it's very versatile like the pita pockets-- such as a mini pizza crust or dip in hummus.

Happy Friday everyone, may your weekend be blessed!

No comments:

Post a Comment

Always love hearing from you, feel free to leave a comment!