Servings: 4 – 6
Preparation Time: 40 minutes
Cooking Time: 1 hour 30 minutes
Dough Proofing Time: 1 hour
I’ve spent way too much time scrolling through online recipes trying to find a homemade curry that is full of flavour but without the eye watering heat. This chickpea curry is divinely rich and delicious – we honestly cannot get enough of it. Combine each spoonful with some homemade naan bread and you’ll feel like you’re eating at an authentic Indian restaurant.
4 tbsp. vegetable oil
2 cloves garlic, finely chopped
1 tsp. fresh ginger, finely chopped
1 onion, roughly chopped
3 tbsp. masala spice
2 tbsp. ground turmeric
1 tin chickpeas
1 tin butterbeans
1 cup vegetable stock
½ cup water
1 tbsp. coconut flour
1 tbsp. mixed, dried spices (ideally a blend of: fennel seeds, coriander seeds, cinnamon and curry lead)
1 tbsp. cumin
Salt + Pepper to taste
Fresh coriander to garnish
For Naan Bread:
500g white bread flour
10g dried instant yeast
½ tbsp. sugar
1 cup lukewarm water
Ensure you prepare the naan bread dough first so it has time to proof. If you are not making the naan, serve the dish with rice.
- Fry the onion, garlic and ginger in the vegetable oil over a medium – high heat for 5 minutes.
- Add the masala and tumeric powders and stir to form a paste with the onion mix.
- Once a paste has formed, add the chickpeas and butterbeans, stir well and leave to simmer with the lid on for 5 minutes (the spices will begin to stick to the pan but do not worry!).
- Add the chopped tomato and vegetable stock. Separately, mix the coconut flour with the ½ cup of water and once smooth add this to the curry.
- Stir well, ensuring you scrape all the goodness from the bottom of the pan to get all the flavours integrated well into the dish.
- Add the remaining spices (mixed, dried spices, cumin, salt and pepper), stir well and simmer over a low heat with the lid on for at least 45 – 60 minutes.
The butterbeans will break down, adding amazing flavour and acting as a thickener.
- In the last 20 minutes, you can begin to roll and cook the naan bread dough you prepared earlier.
Method (Naan Bread)
- Mix the yeast with sugar into the warm water until everything has dissolved.
- Leave the yeast mixture to sit for a couple of minutes.
- Add the yeast mixture to the flour and mix to form a dough.
- Sprinkle flour onto a chopping board or counter top, place the dough onto the flour and knead the dough very well until the dough has a glossy texture.
- Put the now glossy dough into a bowl, cover it with a cloth and leave it in a warm place for 60 – 90 minutes.
- Once the dough has risen, knead it once more to get the air out and then break into 8 – 10 equal sized balls.
- Roll each ball into a flat disc as if it were a pizza base. Our dough discs were 25 – 30 cm in diameter, rolled to a couple of millimetres thick.
- Heat a dry, non-stick pan over a medium-high heat.
- Place one dough disc flat into the hot pan, you will see bubbles rising as the bread cooks.
- Fry for 2-3 minutes on each side until it is golden brown (don’t flip the bread until the golden-brown colour is achieved).
- Once cooked, stack on a plate ready to serve!
Serve the naan bread hot.
Once the curry has thickened and the naan bread is ready, serve and enjoy. This meal is guaranteed to impress your friends and family. This chickpea curry is thick, full of deep flavours and packed with protein.
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