This combination of flavors is so incredibly delicious. The curry is comforting, fresh and zingy from the lemon juice but also really creamy from the coconut milk. The split peas not only provide an excellent source of protein, they also contribute to the gorgeous green color the spinach creates, and the spices just tie it all together. The garlic parmesan naan is certainly not traditional but it is so yummy and complements the curry really well. You can either make the naan the day you want it, or plan ahead and make the dough the day before (it can rise in the fridge and the flavor will be even better). This is a perfect healthy, tasty, entirely vegan, dinner to share with your family on any day. Enjoy!
Ingredients (serves 5-6)
for the curry
2 quarts water (about 8 cups)
1 cup yellow spilt peas
1 cup green spilt peas
1 Tbs oil
1 large onion, chopped
5 cloves of garlic, minced
1 tsp cumin seeds
1 tsp ground cumin
1 tsp mustard seeds
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1 Tbs tomato paste
1/2 tsp salt
2 tomatoes, chopped
2 tsp ginger, grated or minced
1 can coconut milk
400g spinach (frozen or fresh)
1-2 Tbs lemon juice
for the naan
2 tsp (20g) yeast
1 tsp sugar
1/2 cup warm water
4 cups (500g) flour
1 1/2 tsp (7g) salt
1/8 tsp baking soda
3 Tbs vegan parmesan*
3 Tbs olive oil
1 cup dairy free milk
4 Tbs melted vegan butter or olive oil
1/2 tsp oregano
1/8 tsp onion powder
1/4 tsp garlic powder
salt to taste
*if you can't find vegan parmesan you can substitute it with 1 Tbs of nutritional yeast
Instructions
1. For the naan; Stir yeast, sugar and warm water together, let it sit for 5 minutes to get nice and bubbly.
2. Combine flour, salt, baking soda, and parmesan in a large mixing bowl. Add the milk and oil to the yeast mixture, stir to combine and then pour the liquid into the flour mixture. Stir until a shaggy dough forms. Then turn out form the bowl and kneed by hand for about five minutes. The dough should soft but not too sticky.
3. Transfer dough into a large greased bowl and cover with a damp cloth. Let it rise for 1-2 hour or until doubled in size.
4. Flour your surface and dump out the dough. Use a scale to divide dough into 13-14 equal pieces. They should each weigh around 67g.
5. Shape each dough piece into a ball and let them rest for 30 minutes, or put them in the fridge overnight and cook them the next day!
6. To make the curry; Bring a pot of water to a boil, rinse the split peas, and once the water is boiling add them to the pot, along with some salt and veg bullion (if you have it, it will just help to season the water, which in turn will season the split peas). Cook until split peas are tender, for 20-40 minutes. Take the pot off the heat and set aside. While spilt peas are cooking, you can prep the onion, garlic, spices, ginger and tomatoes.
7. Heat the oil in a large pot on medium high heat. Cook the onions until they are translucent and then add the garlic and all the rest of the seasonings, except for the tomato paste. Cook until spices are fragment (30sec - 1 min) before adding the tomato paste, cook for another minute. Add in the tomatoes, ginger and coconut milk, stir and turn heat to low.
8. Place about a cup of split pea cooking water and half of the spinach into a blender, blitz until you get a vibrant green liquid, pour it into the pot (the one with onions and coconut milk in it). Drain the split peas and transfer them into the large pot as well. Stirring constantly, turn the heat up and bring the curry to a boil. Take off from heat and add in the remaining half of the spinach. Right before serving add in the lemon juice.
9. To finish off the naan; right before you cook the naan mix together melted butter, or oil, oregano, garlic powder, onion powder, and salt.
10. To cook the naan, heat up a cast iron pan to about medium and have a lid ready, the lid is used to keep the steam in which helps the naan cook properly. Roll out the dough into ovals and right before you put it in the pan brush one side with water. Put the water brushed side down on the pan and immediately cover with the lid.
11. Let the naan cook for about thirty seconds, then it should be nice and puffed up with lots of bubbles. Quickly flip the naan and put the lid back on. Cook for another 20 seconds and transfer onto a plate, brush with the butter mix and cover with a cloth to keep warm. Repeat with the rest of the dough. Serve fresh!
recipe inspired by Pick Up Limes
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