Indian Chickpea Curry & Garlic Naan

I love to be creative, using ingredients from a different country and make something to taste good. thats why i like sharing my recipes, it gives people the opportunity to try and learn and they can become their own cook by adding whatever they feel like.

This Recipe is not traditional Indian curry but rather inspired and hope i can inspire you too.

I love chickpeas, they are full of protein and fiber. But i also like to used different type of vegetables as well, in this recipe i use veggies that i feel like they go well with chickpea curry, but you can choose whatever veggies you would prefer Or you can leave the lentil process out and it will stay thick.

Because i am not using oil in this recipe, i do add a lot of water, if you wish to have a thicker type of curry, then add less water.

I will let you know on what i used to make my Indian Curry but i will give you some tips on how you can change to what you like it to be , hope you will enjoy this journey

Ingredients

3 Garlic gloves (Minced)
small ginger piece (Grated)
1/2 fresh red chili (Optional)
1 Onion
1 cup red lentils
100g Chickpeas
1 cauliflower
5 medium potatoes
1 can Coconut milk (aprox 400ml)
5 tablespoons Tomato paste (you can also choose tomato puree)
3 Veggie stock cubes (You can use less but add more salt)
Spinach (fresh or frozen)

Spice mix:
3 Tablespoons Indian Curry
1 Tablespoon Garam Masala
1 Teaspoon Cumin
1 Teaspoon Paprika powder
1/2 Teaspoon Turmeric
1/2 teaspoon chili powder (optional)
1/2 Teaspoon cinnamon (or use 1 cinnamon stick)
1 Bay Leaf
Salt

1. I usually start be cooking the lentils separately, (Or you can add between step 4-5), i add about 1 liter of water but not all at once, add first half then add whenever necessary. I cook it till it smooth and soup like.
2. While the lentils are cooking , i add water and cook first the garlic, ginger, chili and onion.
3. When soft, i add the spices and add more water and let it simmer for 10-15min
4. After simmer i add tomatoes paste and mix very well and leave it to simmer for another 10-15minutes – at this point you need to be careful on how much you use water
5. Add your veggies of choice (if you use frozen veggies be careful because they reduce water)
6. Let it cook on low heat
7. When veggies are ready add the cooked lentils and coconut milk and mix well, set to simmer for 10-15min
8. Add cooked chickpeas
9. Add spinach at the end and set to simmer for minutes
10. Add salt and taste
11. when ready serve with rice or naan bread
12. Garnish cilantro and toasted almonds

Vegan Butter Garlic Naan bread

Almost every time i go to an Indian restaurant they do not provide garlic naan as a vegan option , because they do add butter. but i made a garlic naan for you to try that is 100% vegan. I chose to add vegan yogurt because it made the dough lighter and sponger, I honestly fell in love with it and i hope you will too 🙂

Ingredients

1 bag *11g Dry Yeast
110ml Plant-based Yogurt (Used Alpro plain unsweetened soy yogurt, you can also use any other type)
1 Teaspoon Sugar
250-300ml Lukewarm Water
3 1/5 cups Flour
1 Tablespoon Salt
1 Tablespoon Olive oil

On top:
6-8 gloves garlic
30g Vegan butter or olive oil
1 teaspoon Herb salt
Chopped Cilantro

*NOTE: do not use all the water at once, add slowly according to need , you might not use all of the water

1. To start the dough for the naan bread start first with the yeast
2. Add a about 100ml of the water, make sure that is lukewarm
3. Add the plant-based yogurt (i warmed it up lightly in the microwave, about 10-15sec)
4. Then the sugar and mix well
5. Let it set for 5 min to rise
6. Add flour first
7. Then Salt
8. Mix well
9. The dough has to be sticky a bit and not completely dry, you can add water slowly as needed , has to be smooth and sticking to your finger (check video).
10. Make the dough into a ball and cover the dough with olive oil
11. cover the dough with towel and put it in a warm place for about 1 hour and half
12. After dough has risen
13. Knee it lightly and divided into 8-10 small balls and try to make them evenly
14. Make sure to make the size that it would fit inside of your frying pan
15. Cover the dough balls with a towel for 10min
16. Meanwhile, prepare the topping
17. mince the garlic and on a low heat place the garlic with the plant-based butter and fry them till lightly brown, add herb salt
18. when ready turn the heat off and place the pan a side and add the cilantro (You can also garnish it later after applying the vegan garlic butter)
19. take on dough ball at a time and roll it in a shape of a water drop
20. when you done place it under a towel
21. I used a non-sticky frying pan so i didn’t use any oil in advance, if needed you can add a little bit
22. On Medium high heat place the frying pan, when heated cook the naan bread both side till lightly brown 3-4 min each side
23. When naan bread is done, brush the vegan garlic butter on top and cover with towel to stay warm

Hope you enjoyed this recipe and found it easy to make. Enjoy!

Br,
The Vegan KoalaBear