Vegetable curry with naan bread

Name: Vegetable curry with naan bread
Prep time: 60 min
Total time: 150 min
Yield: 4
Ingredients: 350 g gluten-free flour; 2 ½ tsp salt; 1 tbsp sugar; 1 tsp baking powder; ½ cube yeast (approx. 20 g), crumbled; 1 ½ dl lactose-free milk; 150 g lactose-free plain yoghurt; 5 tbsp olive oil; 1 egg; 4 garlic cloves; 400 g cauliflower; 200 g carrots; 200 g green beans; 1 onion; 3 tbsp gluten-free red curry paste; 5 dl low-fat coconut milk; 1 tin chickpeas (approx. 215 g), rinsed, drained; salt and pepper to taste; 4 sprigs peppermint

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g gluten-free flour (Betty Bossi Universal Baking Flour Mix)

1 ½ tsp salt

1 tbsp sugar

1 tsp baking powder

½ cube yeast (approx. 20 g), crumbled

1 ½ dl lactose-free milk

75 g lactose-free plain yoghurt

2 tbsp olive oil

1 egg

Naan breads

2 tbsp olive oil

2 garlic cloves, squeezed

Curry

1 tbsp olive oil

400 g cauliflower, cut into small florets

200 g carrots, cut in half lengthways and then into slices

200 g green beans, cut in half

1 tsp salt

1 onion, finely chopped

2 garlic cloves, squeezed

3 tbsp gluten-free red curry paste

5 dl low-fat coconut milk

1 tin chickpeas (approx. 215 g), rinsed, drained

salt and pepper to taste

75 g lactose-free plain yoghurt

4 sprigs peppermint, finely chopped

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How it's done

Dough

In the food processor bowl, mix the flour with all the other ingredients up to and including the yeast. Add the milk, yoghurt, oil and egg. On a high setting, quickly knead into a moist dough using the dough hook on the food processor. Cover and leave to rise at room temperature for approx. 1½ hrs.

Naan breads

Divide the dough into 6 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. ½ cm thick. Cook the pieces of dough in a non-stick frying pan for approx. 5 mins. on each side. Remove, combine the oil and garlic, brush the bread with the mixture, allow to cool slightly on a rack.

Curry

Heat the oil in a wide frying pan. Add the cauliflower, carrots and beans, stir fry for approx. 4 mins., season with salt. Reduce the heat, add the onion and garlic, fry for approx. 3 mins. Add the curry paste, fry briefly. Pour in the coconut milk and bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. over a medium heat. Mix in the chickpeas, simmer for approx. 2 mins., season, plate up. Top with the yoghurt and mint, serve with the naan breads.

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4 people

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