WWW.FREI-STYLE.COMSweet potato curry with chili naan
Ingredients
Chili naan:
- 450 gr 3.5 cups flour
- 200 gr 1 cup plant-based yogurt (e.g. coconut)
- 30 gr 1/8 cup canola oil
- 100 ml 1/2 cup water
- 1 tsp dried yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 1-2 tsp chili flakes
Sweet potato curry:
- 1 onion
- 1 garlic
- Fresh ginger (ca. 1 cm/0.5“)
- 2 Tbsp olive oil
- 500 gr 1 lbssweet potatoes
- 1 jar of chickpeas
- 2 carrots
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2-1 tsp chili flakes
- 1-2 tsp curry powder
- 1/2 tsp salt
- 1 can of coconut milk (400 ml / 1 ¾ cup)
- 1 handful fresh spinach
- Fresh cilantro
- pomegranate
Equipment: Pan or pot, Frying pan for the naan
Instructions
- 1.Naan:
- 2.Knead all ingredients into a smooth dough
- 3.Leave in a lightly oiled bowl until the dough has doubled (approx. 1 hour)
- 4.Heat up a pan
- 5.Divide the dough into 8-10 pieces and roll out each part thinly
- 6.Bake fat-free in the pan
- 7.Coat with liquid margarine and sprinkle with chili flakes – serve warm
- 8.Curry:
- 9.Peel and finely chop the onion and garlic, finely chop the ginger
- 10.Heat the oil in a fat-free pan or pot and roast onion, garlic and ginger for 2-3 minutes
- 11.Add turmeric, cumin, chili flakes and curry and roast as well
- 12.Peel the sweet potatoes and carrots and cut into pieces
- 13.Add to the pot/pan and roast for 2-3 minutes while stirring
- 14.Deglaze with coconut milk
- 15.Drain the chickpeas and add them to the pot/pan
- 16.Let it simmer with closed lid at medium heat for about 10-15 minutes until the sweet potatoes are soft
- 17.Season with salt
- 18.Wash the spinach and stir in the curry
- 19.Serve with fresh cilantro, pomegranate seeds, some yogurt and chili naan
Notes
While you bake the individual naan breads in the pan, keep the finished ones warm in the oven. The heat is controlled entirely by the chili flakes – simply leave them out for children and bake a naan without chili alongside. The curry keeps well and tastes even better the next day once the spices have developed; it's also lovely cold with a little avocado.
Nutrition per serving: 640 kcal