Healthy Veggie Curry with Garlic Naan Recipe by Tasty

tasty.co

Catherine Delaloye

RICE

2 cups white rice (400 g), rinsed

4 cups water (960 g)

1 tablespoon coconut oil, melted

salt, to taste

CURRY

¼ cup vegetable oil (60 mL), divided

2 small yellow onions, diced

2 cups idaho potato (450 g), cubed

1 tablespoon tomato paste

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

1 ½ teaspoons garam masala

2 tablespoons curry powder

1 head cauliflower, cut into small florets

15 oz diced tomato (425 g), 1 can

15 oz chickpeas (425 g), 1 can, drained

1 ¼ cups water (360 mL)

salt, to taste

¾ cup coconut milk (180 mL)

1 ¼ cups frozen peas (190 g)

GARLIC NAAN

2 cups all-purpose flour (250 g)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon sugar

2 tablespoons ghee, melted, divided, plus more as needed

4 tablespoons whole-fat yogurt

2 tablespoons skim milk

6 tablespoons water

1 clove garlic, minced

Directions at tasty.co

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