Equipment
- 1 Large bowl or stand mixer
- 1 Small bowl
- 1 Large deep frypan
- 1 Large heavy bottom skillet or frypan
Ingredients
Naan bread
- 1 cup / 250 ml flour or gluten-free flour
- ⅓ cup / 80 ml milk or plant-based milk
- 1 tbsp / 15 ml olive oil
Prep ingredients
- 400 g brown lentils canned
- 600 g sweet potato
- 2 carrot
- 4 cloves garlic
- 1 tsp ginger
- 1 bunch coriander
- 1 cup / 250 ml coconut cream
- 1 tbsp / 15 ml lemon Juice
- 1 tsp turmeric
- 2 tsps garam masala
- 1 tsp cumin
Curry
- 1 tbsp / 15 ml olive oil
- ½ cup / 140 g tomato purée
- ½ cup / 125 ml vegetable stock
- ½ cup / 125 g Greek yoghurt
- 1 tbsp / 24 g honey
Naan bread
- 1 tbsp / 15 ml olive oil
- ½ cup / 50 g cheese grated
Instructions
Make naan bread
- Place 1 cup flour, ⅓ cup milk, 1 tbsp olive oil and a pinch of salt in a large bowl and mix to combine. Knead on a lightly floured surface for 5 minutes or until the dough is smooth (alternatively place in a stand mixer and mix until the dough is smooth). Divide into 4 portions and leave to rest on the bench.
Prep ingredients
- Meanwhile, drain and rinse 400 g brown lentils. Peel and dice 600 g sweet potato and 2 carrot into 1cm cubes. Peel and mince 4 cloves garlic and 1 tsp ginger. Pick the leaves of 1 bunch coriander and roughly chop. Combine the ginger, half of the garlic, 1 cup coconut cream, 1 tbsp lemon Juice, 1 tsp turmeric, 2 tsps garam masala, and 1 tsp cumin in a small bowl.
Start curry
- Heat 1 tbsp olive oil in a large deep frypan on medium-high heat. Add the sweet potato and carrot to the pan and cook for 2-3 minutes. Pour in the curry mixture, stir to combine and cook for 2-3 minutes or until fragrant.
Finish curry
- Turn the heat down to low then add the lentils, ½ cup tomato purée, ½ cup vegetable stock, ½ cup Greek yoghurt, 1 tbsp honey and a pinch of salt. Stir to combine and simmer for 8-10 minutes, or until the sweet potato and carrot is tender.
Cook naan bread
- Meanwhile, heat a large, heavy-bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle, and lightly brush with 1 tbsp olive oil and spread the remaining garlic over. Place in the hot pan and cook for about 2 minutes on each side or until puffed and golden. Grate ½ cup cheese over while the bread is hot. Repeat with the remaining dough.
To serve
- Divide the butter chicken-style veggies between plates. Serve with the garlic cheese naan on the side and garnish with coriander.
Nutrition
Calories: 890kcal | Carbohydrates: 144g | Protein: 22g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 14mg | Sodium: 367mg | Potassium: 1229mg | Fiber: 18g | Sugar: 70g | Calcium: 230mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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