With the baby *hopefully* arriving in about 6 weeks time, I've been on the look out for really simple recipes that will freeze well, as I'm planning to batch cook at least a months worth of meals to pop in the freezer for once the little lad has arrived. This meal is definitely going on my to-batch-cook-list!
Butter Chicken was my husband's favourite curry before going vegan, and Naan breads are one of the few things I've missed since going vegan (I was completely devastated when I discovered they are usually made with yogurt!) so needless to say this meal made us both oh so happy!
The Butter Chickpea recipe is so ridiculously simple even the most inexperienced cook could easily whip this up, and I thought that making my own Naans would be complicated, but trust me this recipe is simple and hassle free! I was able to make this on a day when I was feeling under the weather, so trust me when I say it isn't difficult!
Both recipes are adapted from here
Crockpot 'Butter' Chickpeas
2 tins cooked chickpeas
1/2 a large onion, finely chopped
3 cloves garlic, minced
1Tbsp grated ginger
2tsp curry powder
2tsp mild curry paste
2Tbsp garam masala
3oz tomato paste/purée
1 can coconut milk
1/2C plain soy yogurt
1/2C soy cream
2Tbsp dairy free butter
Lightly coat the bottom of your crockpot with a little oil. Spread the chopped onions over the bottom of the pot. Pour the chickpeas on top (don't stir, try to get them in an even layer covering the onions)
In a jug or small mixing bowl whisk together the coconut milk, yogurt and 1/4C of the cream. Add the spices and tomato paste and once combined pour evenly over the chickpeas and onions. Pop the tablespoons of butter on top of the sauce and put the lid on the pot. Cook on high for 4 hours or on low for 6-8 hours, stirring several times after the first hour of cooking.
Once ready to serve simply stir through the remaining 1/4C of cream and serve with some basmati rice and your homemade naans.
Note: if you don't have a crockpot you can cook this curry in a pot in the oven on a low heat for 3-4 hours. Curry can be frozen for up to 3 months.
Vegan Naan Breads
Makes 8 small naans
4C plain flour
1 1/2tsp baking powder
1tsp baking soda
1/4C hot water (from the tap)
3/4tsp dried active yeast
3/4C warm dairy free milk
1C plain soy yogurt
2Tbsp dairy free butter, melted
herbs & seasonings of your choice
In a measuring jug combine the hot water and sugar and stir until the sugar is dissolved. Add the yeast and mix well. Set aside for 10 minutes, until the yeast mixture goes frothy.
In a large mixing bowl combine the flour, baking powder and baking soda. Once the yeast mixture is foamy, whisk in the warm milk and yogurt with a fork. Pour into the middle of the dry ingredients and mix with a wooden spoon until the mixture just comes together.
Use your hands to finish mixing the dough, until a smooth but still sticky ball has formed. (This is a bit messy, but doesn't take long!) Cover the bowl with a plastic bag and leave in a warm place for an hour to rise.
Once the dough has risen and is nice and soft to the touch, remove from the bowl and knead for a couple of minutes on a lightly floured surface. Divide into eight equal portions and roll each portion into a ball. Place a cast iron/non-stick pan over a medium heat. Roll each ball of dough out into a rough oval shape, making sure they are at least 1/4 of an inch thick.
Once the pan is hot, brush the top sides of the naans with melted butter and sprinkle on any herbs you like (I sprinkled a little garlic powder onto each one) One at a time place the naans buttered side down into the pan and cover. Cook for 1 minute, until bubbles begin to form. Brush the other side with butter and flip over. Cook uncovered for a further 2 minutes and remove from the pan. Repeat until each naan is cooked and beautifully charred.
Serve warm with your 'Butter' Chickpeas and rice!
Note: Store leftovers in an airtight container for up to 3 days or in the freezer for up to 3 months.