Go Back
–+ servings
Butter chicken style veggies with garlic cheese naan

Butter chicken style veggies with garlic cheese naan bread

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

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 flour or gluten-free flour
  • ⅓ cup milk or plant-based milk
  • 1 tbsp 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 coconut cream
  • 1 tbsp lemon Juice
  • 1 tsp turmeric
  • 2 tsps garam masala
  • 1 tsp cumin

Curry

  • 1 tbsp olive oil
  • ½ cup tomato purée
  • ½ cup vegetable stock
  • ½ cup Greek yoghurt
  • 1 tbsp honey

Naan bread

  • 1 tbsp olive oil
  • ½ cup 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