Ingredients
Hint:
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
Naan breads
Curry
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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