A marvelous Naan recipe inspired some Indian creativity and it turned out lick-the-plate divine!
Veggie Coconut Korma
10 medium red potatoes, peeled and coarsely chopped
approx 1 1/2-2 cups chopped carrots
3-4 tbsp olive or coconut oil
1/2 small white or yellow onion, diced
2-3tbsp cinnamon
2-3 tbsp curry powder
1-2 tbsp cumin
2 14 0z cans coconut milk
1 small-medium head cauliflower, coarsely chopped
approx 1 1/2 cups frozen green peas.
generous amount of sea salt to taste
freshly ground black pepper to taste
Steam potatoes and carrots in steamer or rice cooker steam basket until tender.
In large pot, heat oil over medium heat. Add onions and saute until soft. Add cinnamon, curry and cumin and stir well for 1 minute. Add coconut milk. Stir well, bring to a simmer reduce heat to medium low. Add cauliflower and peas, cover pot and let simmer until cauliflower is tender but not too soft- stir occasionally. Add steamed potatoes and carrots. Combine well and add salt and pepper to taste. Let simmer uncovered for at least 5 minutes to allow flavors to combine and permeate veggies. Adjust seasoning amounts if needed.
Serve over cooked brown rice and with fresh naan and enjoy!
Fresh Pillowy Naan
(based on the Artisan Bread in 5 Minutes a day book)
For this recipe I clarified my own butter in place of ghee. To do this, place a stick of butter (1/2 cup) in a skillet on low heat until it melts and separates. Pour through strainer into glass container or scoop solids off top. The clear liquid is what you will use to cook the naan in.
1 1/2 cups lukewarm water
1 tbsp yeast
1 tbsp sea salt
3 1/4 cups flour (I used half whole wheat, half unbleached all purpose)
Combine ingredients in large bowl until incorporated-no need to knead. Cover with kitchen towel and place in a warm place for at least 30-40 minutes (up to 3 hours). In cast iron skillet, heat clarified butter over medium heat. With floured hands and working with a floured surface, pull off a tennis-ball sized piece of dough. Flatten and work into a thin circle (1/16 to 1/4 inch thick), sprinkle with sea salt and place in hot ghee. Cover with lid and let cook for 2 1/2 minutes. Turn over with tongs and cook for 2 1/2 more minutes.
Repeat for as many naan as needed. Add ghee to skillet as needed.
Cover (not air tight) and refrigerate any leftover dough for up to 2 weeks.
Dough can be made ahead of time and refrigerated after rising.
3 naan fed our little family of 5 well.
Enjoy!!
2 comments:
Hey Kristy Ann, this is Erin Ferguson (now Wilhelmsen) from Alta. I just have a question that I have been meaning to ask you. I noticed your homemade laundry detergent and I was curious to try it but want to know, is it safe for cloth diapers? As you know you are not supposed to wash cloth diapers in regular detergent because it leaves a residue on the diapers and so they don't absorb as well. I have been washing my cloth diapers in vingegar but have been wanting something better. Is your homemade detergent safe for cloth diapers? Also, kudos to you for sewing your own. I looked at various patterns online and just was overwhelmed with how much work it would be to have to sew 36-40 diapers. (Not to mention cost). We are about $250 into our cloth diaper stash and have ten 5-20 lb. ones ten 20-40 pound ones and about 12 one size fits all (which are my fave. but much more expensive.) How did it go to sew all of those diapers? I would like more info. about it and maybe I could start preparing now by sewing more diapers for future kids. I hope that everything else is good. Take care.
Hi Erin!
The homemade detergent actually came about specifically for my cloth diapers! As I started sewing, I found out the detergent I had been using was terrible for them, so I did research,found diaper-safe recipes and adapted them ever so slightly. This one is safe and easy.
The biggest thing with making my own diapers was the cutting. MASSIVE amounts of cutting. Admittedly, I am severely "project ADD" and only finished enough to use for a little while at a time. I still have not finished them all!
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