Chickpea curry and garlic naan bread

Food24
6 servings Cooking: 35 mins By Food24
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Ingredients (19)

NAAN BREAD
1 cup all-purpose flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp sugar
2/3 cup plain yoghurt
2 tbsp milk
2-3 garlic — cloves, minced
1/4 cup butter
salt and freshly ground back pepper — to taste
fresh coriander — to garnish
CHICKPEA CURRY
3 fresh chillies
1 onion — finely chopped
1/2 cup mushrooms — sliced
1 sachet Robertson’s Indian Spicy Lentil Dhal
5-6 cup water
1 tin chickpeas — rinsed
2 tin butterbeans — rinsed
2 cup sweet potato — cooked and chopped
1 cup kale — chopped
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Method:

For Naan Bread:

In a large bowl, mix flour, baking soda, salt, sugar and mix well.

Make a well in the center of the dry ingredients and add the
yoghurt, milk and oil. Mix until everything is well incorporated.

Lightly flour your working surface and knead your mixture until a
soft dough form. When the dough bounces back when you poke it, it’s ready.

Place the dough in an oiled bowl and cover with a cloth. Place in a
warm area and let it rest for about 1 hour. Meanwhile, add garlic and butter to
a pan over medium-high heat. Let the butter melt and the garlic will cook
gently as it cooks. Season with salt & pepper and set aside for serving.

When the dough is rested and almost doubled in size, divide it into
6-8 small pieces. Working with one piece at a time, roll the dough into small
balls.

Cover your balls and allow them to rest for 10 minutes.

Gently press the balls down to flatten them, then roll them out into
oval shapes using a floured rolling pin or tall glass.

Rub a little water and oil mixture on one side of each naan.

Preheat a pan over medium heat and place the wet side of the naan
flat on the pan. The naan will start to bubble, this is how you will know its
ready to flip over. Carefully flip it over and then brown the other side of the
naan.

Remove naans to a plate and brush with your garlic butter and
sprinkle fresh coriander.

For Chickpea Curry:

Heat oil in a pan, add onions and cook until soft. Add sliced
mushrooms and continue cooking until soft.

Add your curry sachet and cook for 3-4 minutes.

Add water and leave to simmer for 15 minutes, stirring continuously.

Add chickpeas, beans and sweet potatoes and let your curry cook for
a further 5 minutes. Check for seasoning and adjust if necessary.

Add chopped kale and remove your pot off the stove once the kale has
wilted.

Serve warm with garlic naan bread.

Reprinted with permission from Lerato Mokonyane, follow on Instagram.

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Comments 1

  1. Leo says:

    Yum! I love curries.

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