Lent 2013 Challenge Day 35: Veggie Curry with Suddenly Naan

A very dear FB friend shared a recipe with me for a microwave curry made with potatoes.  I was all geared up to make that… and then… um, no potatoes left.  Alas.  I had to improvise. So, this is based on her recipe and is not an entirely original idea.  Also, I freely admit this one went over the 20 minute time limit. However, I am confident that with more careful planning, this could all be whipped out within 20.

I’ll start with the Suddenly Naan, because the main dish is prepared during the dough’s resting time.

Suddenly Naan (total time: 20 minutes)

1 c whole wheat flour
1 ½ c unbleached bread flour
½ t baking soda
½ t baking powder
½ t sugar
½ t cumin
½ t garlic powder
½ c milk
½ c yogurt
1 T oil
1 beaten egg
Oil for frying

Combine dry ingredients and seasonings in a mixer bowl. In a separate bowl, combine milk, yogurt, oil and egg. Using dough hook, mix wet ingredients into dry and keep mixing until dough pulls away from pan. With floured hands, form dough into four equal balls and let rest, covered, for 10-45 minutes.

[Disclaimer: During this time is when I put together the rest of the meal. We may have gone over our 20 minutes by about 5… but for homemade naan, I regret nothing.]

After resting time, heat a heavy skillet with lid over medium-high heat. On a well-floured surface with a well-floured rolling pin, roll out each dough ball as thin as you can get it. Pour a splash of oil into the skillet. Place one dough disc in heated, oiled skillet and COVER IMMEDIATELY. Cook for 2-4 minutes per side, covering during cooking. Repeat with remaining discs. Keep warm and covered with a cloth until ready to serve.

Now, what’s this for?

That, my friends, is a “silly band” around the one cup mark on a measuring cup.  First I poured in 1/2 c milk, then I told my  toddler to add scoops of yogurt until it all reached the green band.  Then we added the egg, oil, and mixed it together.  Just an idea on how even someone who can’t read yet can help in the kitchen.

Note: This really could have used some salt. I’ll add about 1 t next time fo sho. To veganize, I would like to try making this with veggie stock and vinegar for the milk/yogurt plus ground flaxseed with water for the egg.

Vegetable Curry* (prep time: 15 minutes)

3 carrots, chopped
1 15oz can of diced tomatoes, undrained
2 c cauliflower florets, cut into small, bite-sized pieces
1 ½ c shredded cabbage
2 T fresh cilantro
1 T minced garlic (we used more than this, as usual)
1 t curry powder
½ t powdered ginger
½ t coriander powder
½ c vegetable stock
1 cup cooked rice

Combine all ingredients except rice in a microwave-safe bowl with cover. Microwave, covered, on high power for 10-12 minutes or until vegetables have reached desired tenderness. Stir in rice. This is particularly good with a dollop of plain yogurt.

*Feel free to substitute any other vegetables: I’d like to try zucchini, yellow squash, white potatoes, sweet potatoes, etc.

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