Flavorful Chickpea Curry Feast
Elevate your dining experience with our mouthwatering Chickpea Curry, served alongside fragrant Homemade Naan Bread and cool Cucumber Raita. This recipe promises a symphony of flavors and textures, sure to tantalize your taste buds. From the savory curry to the warm naan bread and refreshing raita, every bite is a journey of culinary delight.
Ingredients
For the Chickpea Curry:
1 can of chickpeas, drained and rinsed
1 onion, diced
3 cloves of garlic, minced
1-inch piece of ginger, grated
1 can of diced tomatoes
1 can of coconut milk
2 tablespoons of curry powder
1 teaspoon of turmeric
1 teaspoon of cumin
Salt and pepper to taste
Fresh cilantro for garnish
For the Cucumber Raita:
1 cup of Greek yogurt
1/2 cucumber, grated and excess water squeezed out
1 tablespoon of chopped fresh mint
1 tablespoon of lemon juice
Salt and pepper to taste
For the Homemade Naan Bread:
2 1/4 tsp active dry yeast
1 cup warm water
1/4 cup granulated sugar
3 1/2 cups all-purpose flour
1/4 cup plain yogurt
1/4 cup vegetable oil
1 tsp salt
1/2 tsp baking powder
Melted butter (for brushing)
Instructions
1
In a large skillet, heat some oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3
Stir in the curry powder, turmeric, and cumin, and cook for another minute.
4
Add the diced tomatoes and coconut milk to the skillet. Stir to combine and bring to a simmer.
5
Add the drained chickpeas to the skillet and season with salt and pepper. Simmer for about 15-20 minutes until the sauce has thickened slightly.
6
While the curry is simmering:
Make the cucumber raita by combining all the ingredients in a bowl. Stir well and refrigerate until ready to serve.
7
For the Homemade Naan Bread:
In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
8
In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Make a well in the center and pour in the yeast mixture, yogurt, and vegetable oil.
9
Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
10
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
11
Divide the dough into 8 equal portions and roll them out into oval or round shapes, about 1/4 inch thick.
12
Heat a skillet or griddle over medium-high heat. Place the naan bread on the skillet and cook for about 2 minutes on each side until puffed and lightly browned.
13
Brush the cooked naan bread with melted butter and keep warm in a towel while cooking the remaining pieces.
Tags:
#ChickpeaCurry#CucumberRaita#EasyCooking#FlavorfulFeast#HealthyEats#HomemadeRecipe#NaanBread#QuickAndEasy#VegetarianDelight#WeeknightDinnerIdeasChefBryanCookingwithchefbryan
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