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
2-3 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.