Equipment
Ingredients
Naan Dough
- 120 ml warm water, heated to 40C
- 7 g active dry yeast
- 5 g granulated sugar
- 300 g bread flour
- 100 g plain whole milk yogurt, room temperature
- 5 g fine sea salt
- 30 g ghee, melted
Curry Aromatics and Spices
- 30 ml coconut oil
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 15 g fresh ginger, peeled and minced
- 10 g garam masala
- 5 g ground coriander
- 5 g ground cumin
- 3 g ground turmeric
- 5 g fine sea salt
Curry Vegetables and Base
- 400 g canned diced tomatoes
- 400 ml full-fat coconut milk
- 250 ml vegetable broth
- 250 g potatoes, peeled and diced into 2cm cubes
- 200 g cauliflower, cut into small florets
- 150 g carrots, peeled and diced
- 100 g frozen green peas
- 15 g fresh cilantro, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the warm water (40C/105F), active dry yeast, and granulated sugar. Stir gently and let sit until foamy, indicating the yeast is active.
Add the bread flour, plain yogurt, and salt to the yeast mixture. Knead until a smooth, slightly tacky dough forms.
Cover the mixing bowl with a damp cloth and place in a warm spot to proof until the dough has doubled in size.
While the dough proofs, heat coconut oil in a Dutch oven over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the onions are soft and translucent.
Add the garam masala, coriander, cumin, turmeric, and salt to the Dutch oven. Stir constantly to toast the spices and prevent burning.
Pour in the diced tomatoes with juices, coconut milk, and vegetable broth. Scrape the bottom of the pot to lift any stuck spices. Add the potatoes, cauliflower, and carrots. Bring to a boil, then reduce heat to maintain a simmer.
Stir the frozen green peas into the curry. Simmer just until the peas are heated through, then turn off the heat and cover to keep warm.
Punch down the proofed dough and divide into four equal portions. Use a rolling pin to flatten each portion into an oval shape about half a centimeter thick.
Preheat a cast iron skillet over high heat until smoking (approximately 260C/500F). Place one piece of rolled dough in the dry skillet. Cook until large bubbles form on top, then flip and cook the other side.
Brush the warm naan generously with melted ghee. Ladle the hot vegetable curry into bowls, garnish with freshly chopped cilantro, and serve immediately with the bread.
Chef's Notes
- Blooming your spices in oil (step 5) is non-negotiable for Indian-style curries. Spices contain essential oils that only release their full aromatic potential when exposed to high heat in the presence of fat.
- Using a screaming hot cast iron skillet is the closest home kitchen equivalent to the intense heat of a traditional tandoor oven, which is essential for creating the characteristic charred bubbles on the naan.
- The acidity in the tomatoes can sometimes prevent potatoes from softening. Ensure your simmer is steady, and cut potatoes smaller if you find they are remaining firm.
- Adding the peas at the very end of the cooking process preserves their vibrant green color and delicate pop. Boiling them with the root vegetables will turn them gray and mushy.
Storage
Refrigerator: 4 days — Store curry and naan in separate airtight containers. Naan will lose its fresh texture.
Freezer: 2 months — Curry freezes well. Freeze cooked naan wrapped tightly in foil.
Reheating: Reheat curry gently on the stovetop. Reheat naan in a warm oven or toast lightly.
