Veggie Curry and Vegan Peshwari Naans Recipe
This healthy veggie curry is positively bursting with good-for-you ingredients like butternut squash, chickpeas and peppers. What’s even better is this delicious vegan curry is served with a side of vegan Peshwari naans filled with a sweet coconut centre.
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There’s nothing quite like a veggie curry with a side helping of Peshwari naans. However, they often contain dairy making them off-limits to vegans.
However, it’s easy to make perfectly sweet and fluffy vegan Peshwari naans at home by simply swapping ingredients like cream or butter for vegan yoghurt and milk.
Don’t be daunted at the prospect of making a yeast dough, this recipe is easy to make. Simply prepare the dough and leave it to leaven while you make the curry before adding the filling and grilling on a hot pan before serving.
Total Time: 3 hours
Prep Time: 2 hours
Cook Time: 1 hour
Servings: 4
Rating:
Total Time: 3 hours
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the vegan Peshwari naans:
- 77.5 77.5 g plain flour
- 0.25 0.25 sachet of dry active yeast
- 0.0625 0.0625 tsp baking powder
- 0.125 0.125 tsp salt
- 37.5 37.5 g Nush Natural Almond Yoghurt
- 20 20 ml warm water
- 12.5 12.5 ml dairy-free milk
- 1 1 Tbsp desiccated coconut
- Extra-virgin olive oil to brush on to serve
- For the veggie curry:
- 0.5 0.5 Tbsp oil of choice (I use olive oil)
- 0.25 0.25 red pepper (sliced)
- 0.25 0.25 courgette (sliced and halved)
- 0.25 0.25 cauliflower (cut into florets
- 100 100 g butternut squash (cubed)
- 0.25 0.25 white onion (diced)
- 0.75 0.75 garlic cloves (crushed)
- 0.375 0.375 tsp medium curry powder
- 0.25 0.25 tsp cumin seeds
- 0.125 0.125 tsp smoked paprika
- 0.125 0.125 tsp ground turmeric
- 0.25 0.25 can of chopped tomatoes
- 0.25 0.25 can of coconut milk
- 0.25 0.25 can of chickpeas (drained and rinsed)
- 0.75 0.75 Tbsp Nush plain yoghurt
- 0.125 0.125 tsp salt
- To garnish:
- Sliced red chilli
- Fresh coriander
- 0.5 0.5 handfuls of toasted cashew nuts
Method
- Begin by preparing the dough for the naan breads. In a bowl combine the plain flour, dried yeast, baking powder, salt, yoghurt, warm water and milk. Combine until a ball of dough comes together.
- If the mixture is too dry add some extra warm water. If the mixture is too sticky add some extra flour.
- Dust a work surface/countertop with flour and knead the dough for 5 minutes. Place the dough in a bowl that has been greased with a tiny amount of oil. Cover and place in a warm place for 1 – 1.5 hours to allow to rise.
- Meanwhile begin making the curry. Preheat the oven to 180c. Place the sliced pepper, courgette, cauliflower florets and butternut squash chunks onto some baking trays. Drizzle over some oil and place into the oven to roast for 25 minutes.
- Whilst the veggies are roasting heat a large pan on a medium heat with the remaining tablespoon of oil. Add the diced onion and cook for 5 minutes until it begins to turn translucent.
- Next add the garlic, curry powder, cumin seeds, smoked paprika and ground turmeric. Coat the onion in the spices and leave to cook for 1 minute.
- Next add the chopped tomatoes, coconut milk, chickpeas and salt.
- Combine and leave to simmer until the vegetables are cooked and ready to add.
- Add the vegetables along with the Nush yoghurt. Combine and turn the heat to low. Cook for 5 minutes before turning the heat off.
- Once the naan dough has risen punch out the air and empty the dough onto a lightly floured work surface.
- Turn your grill onto the highest heat and place a tray into it to heat up. Also place a large pan onto the hob on a high heat.
- In a blender blend the desiccated coconut until fine crumbs form.
- Split the dough into 4 pieces and roll into balls. If the dough is sticky coat your hands in flour.
- Next take one ball of dough and use your thumb to make a hole in the middle. Full the hole with approximately 1 tablespoon of the blended coconut. Pinch the sides to cover the hole and roll it back into a ball in your hands. Repeat until all 4 balls of dough are filled with coconut.
- Next use a rolling pin to roll out the balls to thin naan shapes. Coat the rolling pin in flour if it sticks to the dough.
- One at a time place the dough into hot pan on the hob. Cook for 1 minute on both sides. This process will seal the outside of the dough.
- Then carefully transfer the naan onto the hot tray in the grill. Cook for a couple of minutes on each side in the grill. The naan should puff up nicely.
- Repeat with the remaining 3 balls of dough.
- Once they’re cooked brush over some oil and option to sprinkle over any remaining coconut and fresh coriander leaves.
- Reheat the curry and then serve in bowls. Drizzle over some extra yoghurt. Garnish with sliced red chilli, fresh coriander leaves and toasted cashew nuts.
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