Friday, June 29, 2012

Curried vegetables with yogurt naan

Like Naan bread? Like curry? I know I do, but usually they are full of oil, butter and possibly a high fat coconut milk. Here's a recipe for some low fat whole wheat Naan bread made with non-fat greek yogurt (but can be made just with water if you are dairy sensitive,) and a spicy curry summer vegetable dish to go along. Don't have the time to make your own Naan? Don't worry, you can substitute with a warmed an oil free pita (check the label there are a few brands out there,) or an oil free wrap would work just fine. Enjoy the summer and get currying.

For the Naan:

3/4 cup warm water (a little warmer than your body temperature but not hot!)
1/2 cup non fat yogurt (or hemp milk or just add extra water)
1 packet dry active yeast
2 cups all purpose flour
1 cup whole wheat flour
1 T salt (omit if you are restricting salt intake)

Place the warm water, yogurt and yeast into the bowl of a kitchen aid mixer with a hook attachment (if you do not have a mixer, use a large bowl and mix with a spoon then knead with hands.) Turn mixer onto medium speed to dissolve the yeast. Turn off the mixer and add the flour and then the salt (salt can kill the yeast if added to early.) Mix on low speed until combined. Set speed to 
medium to knead for about 2 minutes. Place dough onto a floured large cutting board or clean work surface. Knead with hands by grabbing the 12 o'clock position of the dough and bring it to the 6 o'clock position. Give the dough a quarter turn and repeat the knead until the dough is smooth and comes neatly into a ball (if the dough is still sticky during the knead process, add more flour until it forms a smooth ball. Place in a clean bowl and cover loosely with plastic wrap. Allow to rise in a warm area of your kitchen until nearly doubles in size (about an hour, good time to start cutting your vegetables for the curry, see recipe below.) Punch down the dough and re-knead for a few seconds. Cut the dough into four pieces and shape the dough into smaller balls. Place on a large plate or cutting board to rise again for 45 minutes (a good time to get ready to cook your curried vegetables (see recipe below.)) Preheat a large cast iron skillet (preferably,) or large saute pan on medium high heat. Roll one ball of dough into a 6-8'' circle (depending on size of skillet.) Place circle on hot skillet and brown on one side, flip over and brown the other side. Place Naan on a wire rack if available to allow naan to cool. Repeat with the rest of the dough balls until they are all cooked.

Curried Summer Vegetables:

1 yellow squash - washed and small dice
1 cup finely chopped cauliflower
2 cups small diced eggplant
1 ear of yellow corn - kernels cut of the cob
1/4 onion - small dice
2 cloves garlic - finely chopped
2 Tablespoons finely chopped ginger
1 hot chili pepper (serrano, jalapeƱo, red fresno, etc)
1 1/2 teaspoons mustard seeds
2 teaspoons Madras curry powder (or any good curry powder)
1/4 cup yogurt (can be omitted)
1/2 lime - juiced
1/2 cup vegetable stock
1/2 cup tomato puree
3 Tablespoons of chopped basil 

1 Large saute pan or tall sided pot (I like a wok for this preparation)

Preheat large tall sided saute pan or wok on medium high heat. Add the diced vegetables and dry roast in the pan until browning and almost tender, remove to a bowl and reserve, (if the pan seems to be getting too brown at this time, add a little vegetable stock and "deglaze" the pan before moving onto the next step.) Add the onion, ginger, garlic, chili pepper, mustard seeds, curry powder and saute the aromatics until the onion is translucent and beginning to brown (3 minutes.) Add the reserve vegetables and deglaze (a classic cooking term meaning to add liquid to dissolve the bits stuck onto the pan,) by adding the vegetable stock, tomato puree and yogurt. Reduce to a simmer and slowly simmer the curry until vegetables are to your desired doneness. Serve in bowls and top with basil and chunks of warm naan on the side. Enjoy!

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