Rice

Healthy Veggie Curry With Garlic Naan

Name: Healthy Veggie Curry With Garlic Naan
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 400 gram white rice; 960 gram water; 1 tablespoon coconut oil; 0 salt; 60 milliliter vegetable oil; 2 small yellow onion; 450 gram idaho potato; 1 tablespoon tomato paste; 2 tablespoon fresh ginger; 3 clove garlic; 1 ½ teaspoon garam masala; 2 tablespoon curry powder; 1 head cauliflower; 15 ounce diced tomato; 15 ounce chickpeas; 360 milliliter water; 0 salt; 180 milliliter coconut milk; 190 gram frozen peas; 250 gram all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon sugar; 2 tablespoon ghee; 4 tablespoon whole-fat yogurt; 2 tablespoon skim milk; 6 tablespoon water; 1 clove garlic

dinnerVegetarianNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

white rice1 lb
water2 lb
coconut oil1 tablespoon
salt0
vegetable oil4 tbsp
small yellow onion2
idaho potato1 lb
tomato paste1 tablespoon
fresh ginger2 tablespoon
garlic3 clove
garam masala1 ½ teaspoon
curry powder2 tablespoon
cauliflower1 head
diced tomato15 ounce
chickpeas15 ounce
water1½ cups
salt0
coconut milk¾ cups
frozen peas6¾ oz
all-purpose flour8¾ oz
salt1 teaspoon
baking powder1 teaspoon
sugar1 teaspoon
ghee2 tablespoon
whole-fat yogurt4 tablespoon
skim milk2 tablespoon
water6 tablespoon
garlic1 clove

Instructions

1
In a medium pot, combine the rice, water, coconut oil, and salt.
2
Bring to a boil, then cover and simmer over low heat for 15-20 minutes, until the water is absorbed.
3
Once finished cooking, remove the rice from the heat and fluff.
4
Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5
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.
6
Reduce the heat to medium.
7
Add the remaining tablespoon of oil, the tomato paste, ginger, and garlic.
8
Cook, stirring constantly, until fragrant, about 30 seconds.
9
Add the garam masala and curry powder and cook, stirring constantly, about 1 minute longer.
10
Add cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.
11
Add the tomatoes, chickpeas, water, and salt and stir to combine.
12
Increase the heat to medium-high and bring the mixture to a boil.
13
Reduce the heat to medium.
14
Simmer, stirring occasionally, until the vegetables are tender, 10-15 minutes.
15
Stir in the coconut milk and frozen peas.
16
Cook until heated through, about 2 minutes longer.
17
Remove from the heat.
18
Meanwhile, in a large bowl, stir together the flour, salt, baking powder, and sugar.
19
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.
20
Mix until combined, adding more water as needed until the dough comes together.
21
Transfer the dough to a lightly floured surface and knead until no longer sticky, then shape into a ball and divide into quarters.
22
Roll out the dough portions to ¼ inch (6 mm) thick.
23
In a small bowl, combine the remaining tablespoon of melted ghee with the garlic.
24
Heat a bit of ghee in a medium nonstick pan over medium-high heat.
25
Add a dough round and brush with the ghee and garlic mixture.
26
Cook for 3-4 minutes, until the dough bubbles up and forms a nice brown crust, then flip and cook on the other side.
27
Repeat with the remaining dough.
28
Serve the curry over the rice with the naan on the side.
29
Enjoy!