1/4 cup butter
2 tbsp
1/2 large onion, finely chopped
2 large carrots, sliced
2-3 tbsp curry powder
1/2 tsp ground turmeric
salt and pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken in to small florets
2 potatoes, peeled and cubed
1 can (13.5 oz) coconut milk
Directions
Heat butter and olive oil in a large skillet over medium heat. Add onions and carrots and cook (stirring occasionally) until tender. Add curry powder, turmeric, salt, pepper and red pepper flakes. Add cauliflower and potatoes to the pan, stir to coat with spices. Reduce heat to medium-low, cover, and let simmer for 20 minutes, or until potatoes are tender. Stir occasionally. Turn off heat and stir in coconut milk. Serve over rice.
Naan
1 tbsp active dry yeast
1 cup warm water
1/4 cup sugar
3 tbsp milk
1 egg beaten
2 tsp salt
4 1/2 cups bread flour (or use regular flour and replace 1/4 cup with vital wheat gluten)
2 tsp minced garlic (optional)
1/4 cup melted butter
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
Heat griddle to 350 (or frying pan over med/high heat).
Roll dough out into a thin circle. Lightly oil griddle. Place dough on griddle, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
