WWW.FREI-STYLE.COMVegan Aloo Gobi with Homemade Naan
Ingredients
Aloo Gobi
- 2 Tbsp coconut oil
- 1 red onion
- 2 garlic cloves
- 1 tsp ginger, grated
- 1 tsp cumin
- 3 tomatoes (medium)
- 300 gr (10.6 oz.) potatoes
- 300 gr (10.6 oz.) cauliflower
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- chili powder (optional, to taste)
- salt (to taste)
- coconut yogurt (to garnish)
- fresh cilantro (to garnish)
Naan
- 500 gr (17.6 oz.) wheat flour
- 200 gr (7 oz.) coconut yogurt (or another vegan yogurt)
- 100 ml (3.4 fl oz.) water
- 35 ml (1.2 fl oz.) coconut oil
- 1 tsp sugar
- ½ cube fresh yeast
- 2 tsp salt
Equipment: Large pot or cocotte, Cast-iron pan, Grater, Bowl
Instructions
Aloo Gobi
- 1.Peel and finely chop the onion, finely chop the garlic and finely grate the ginger.
- 2.Melt the coconut oil in a large pot or cocotte over medium heat.
- 3.Add the chopped onion and fry for about 5 minutes until golden brown.
- 4.Add the garlic and ginger and fry for another minute.
- 5.Add the cumin and toast for about 1 minute until fragrant.
- 6.Wash and dice the tomatoes, add them and simmer for 3-4 minutes until a sauce forms.
- 7.Meanwhile, peel the potatoes and cut them into 1-2 cm dice, wash the cauliflower and break it into small florets.
- 8.Add the potatoes and cauliflower to the pot and stir until they are coated in the sauce.
- 9.Sprinkle over the turmeric, ground coriander and garam masala, stir in and season with chilli and salt to taste.
- 10.Reduce the heat and let the aloo gobi simmer, covered, for 20-25 minutes, stirring occasionally and adding a little water if needed.
- 11.Season with salt, take off the heat and garnish with fresh cilantro and a dollop of coconut yogurt. Serve with the naan.
Naan
- 1.For the dough, dissolve the yeast and sugar in the lukewarm water.
- 2.Add the flour, coconut yogurt, coconut oil and salt and knead everything into a smooth dough.
- 3.Cover the dough and let it rise for 1-2 hours until visibly grown.
- 4.Press the dough flat on a floured surface, divide it into 6-8 pieces and roll each out as thinly as possible.
- 5.Heat a pan (cast iron is best) until hot and cook the flatbreads one after another for 2-3 minutes per side until they develop golden-brown spots.
Notes
Tip from my kitchen: I always start the naan dough first so it can rise in peace while I cook the curry. For the little ones I leave out the chilli powder entirely and stir in an extra dollop of coconut yogurt at the end, which makes the aloo gobi lovely and mild and creamy. The naan quantity makes 6-8 flatbreads, so there's plenty for dipping and for the next day. If you like, serve some basmati rice alongside - that way a big, hungry crowd is guaranteed to leave the table full.
Nutrition per serving: 750 kcal · 18 g protein