This recipe is a vegetable based curry. One of the spices used in this recipe is turmeric which contains powerful anti-inflammatories and antioxidant properties. This recipe also uses coconut milk rich in magnesium. I’ve included an extra recipe for making your own tasty Naan Bread from scratch.
Serves 4 people.
400 grams basmati rice
For the curry sauce:
400 grams coconut milk
5 cups of water
100 grams red lentils
2 Tbsp olive oil
1 Tsp finely grated ginger
Finely diced 1 clove garlic
Finely grated 2 Tsp cumin powder
1 Tsp turmeric powder
2 Tsp coconut sugar
Pinch chilli flakes
Pinch Pepper & salt
Veg for the curry:
200 grams roasted pumpkin
100 grams fresh spinach
100 grams diced carrots
For the Naan Bread:
300 grams Plain yoghourt
300 grams Wholemeal flour (plus extra for rolling)
10 grams baking powder (Oil for brushing after cooked)
Cashew and pistachios nuts, coriander or parsley
Preheat the oven; Skin and dice pumpkin, place into a lined oven proof dish. Drizzle with olive oil. Bake in a preheated oven 200 degrees for 30’.
In a pot cover basmati rice with about 1 cm of water, bring to the boil then turn on low for about 12’, or until cooked.
While the rice is cooking and the pumpkin is roasting.
In a frying pan on medium heat add the olive oil, ginger, garlic, onion and cook for 1’. Add the turmeric, cumin, coconut sugar, chilli flakes, apple cider vinegar, salt & pepper and 2 cups of water.
Stir in the red lentils and continue to cook for a further 4’. Add coconut milk and then the remaining 3 cups of water. Place the lid on and simmer on a low heat for about 30’ until the lentils are soft.
For the last 10’ add the spinach, carrots and cooked pumpkin.
Naan Bread; In a mixing bowl combine the flour, yoghurt and baking powder.
Shaping into a dough ball. Place some flour on a clean bench surface,
Dividing the dough ball into 6 small balls. Using more flour if needed, with a rolling pin roll out each ball a few times (see photos below).
Heat a nonstick pan with no oil, when the pan is hot enough (which helps the dough not stick) cook for about 30’’ to 1’ on each side. Place cooked naan bread on a plate covering with a clean tea towel to keep warm and moist.
Plate everything up and enjoy.