Chick Pea Curry and Naan

Recipe share for those who love nourishing, homegrown, homemade food. I hope you like this curry and naan bread as much as I have!

Chick Pea Curry

  • Time: about 45 minutes
  • Serves: 4-6
  • 1 tbsp oil
  • 1 red onion, halved and thinly sliced
  • 1 inch fresh ginger, grated*
  • 3 cloves garlic, minced
  • 1 tbsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Can of diced tomatoes
  • Can of coconut milk
  • 2 cups cooked chick peas
  • squeeze fresh lemon or lime
  • chopped fresh cilantro
  1. heat oil in a large pan over medium heat.  Add the onion and cook, stirring, until onion is cooked and starting to brown
  2. add the ginger and garlic, stir for 60 seconds until fragrant, then add spices and cook for another 30 seconds or until fragrant
  3. add tomatoes and cook for 5 minutes to reduce the liquid a bit
  4. add chickpeas and coconut milk.
  5. Bring to a simmer, then reduce to medium-low and let simmer for 10 minutes
  6. add lemon/lime juice, check the seasoning (I usually add more salt and pepper)
  7. serve hot over rice with chopped cilantro to garnish, with some naan (below) and perhaps a bit of chutney on the side.

*quick spice tip: measure out all your spices in advance into a ramakin or small dish to drop them all together into the pot, will save time and prevent burning your spices.

*quick ginger note: I keep my ginger in the freezer, and just grate what I need from frozen.

Naan Bread

  • Time: 1.5 hours (15 min prep, 1 hour to rise, 15 min cook)
  • Serves: makes 10 naan breads
  • 1/4 cup warm water
  • 2 tsp white sugar
  • 1 1/2 tsp active dry yeast
  • 3/4 cup warm milk
  • 3/4 cup plain yogurt
  • 1/4 cup vegetable oil (+ a bit more for cooking)
  • 4 cups plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  1. mix sugar into water, sprinkle yeast and let sit for 10 minutes or until it begins to bubble
  2. add milk, yogurt, flour, baking powder, and salt.  Mix together until the dough comes together in your hands
  3. turn dough out onto lightly floured surface and knead until smooth, 3-5 minutes
  4. lightly oil a large bowl, transfer dough to bowl and cover with plastic wrap and then a towel
  5. let rest at room temperature for an hour, or until doubled in size
  6. when ready to cook, divide the dough into 10 equal pieces and roll into balls.
  7. roll each dough ball into a large oval, about 15cm (6″) long and 3mm thick (1/8″)
  8. heat a large pan on medium-high, add a touch of oil, then place your first naan on the pan.
  9. cook until bubbles form on top, about 1-2 minutes, brush the top with a bit of oil, then flip and cook for another 1-2 minutes, or until little golden brown spots begin to appear
  10. remove your cooked naan and put on a plate covered with a clean towel while you cook the remaining naan breads
  11. serve hot

Storing: stores in a sealed container on the counter for 2 days, in the fridge for 4 days.

Using leftover naan: reheat for a minute or two on the pan to have alongside curries, soups, eggs, make a naan sandwich, or use it as a pizza base.

Garlic Naan: to make garlic naan, warm 3 tbsp butter, add 2 cloves crushed garlic and 2 tsp chopped parsley or cilantro.  baste onto cooked naan right out of the pan.  (only for eating fresh, if you are going to store your naan for a few days, leave the garlic off until you reheat and serve)

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