for 4 people

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 sprig	peppermint, finely chopped

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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