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Korma Curry with Naan
Duration:
75 Min
Level:
Medium
Made by:
Marie
Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she went on a big trip around the world, where she was particularly taken with Asian cuisine, which can also be wonderfully combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean Peninsula, where people eat a lot of meat. However, traditional Russian dishes can be veganized with a little experimentation!
Ingredients
3
Servings
400g planted.chicken
1tbsp rapeseed oil
1onion
1clove ofgarlic
25g ginger
150g cashews
20g coconut oil
1tsp cumin
1tsp curry powder
1tsp hot paprika
1tsp cardamom
1tsp turmeric
1tsp salt
1tsp garam masala
1/2tsp chili flakes
3tbsp tomato paste
3tbsp maple syrup
200ml water
500ml vegan cream
Optional: Plant-based yogurt (unsweetened), fresh parsley
Naan Bread
320 g Flour
4 g Dry yeast
1/2 TL Salt
1/2 TL Sugar
60 g vegan yoghurt (unsweetened)
1 EL neutral oil
115 ml lukewarm water
Optional: 1 EL vegan butter, fresh parsley, 1 clove of garlic
4 g Dry yeast
1/2 TL Salt
1/2 TL Sugar
60 g vegan yoghurt (unsweetened)
1 EL neutral oil
115 ml lukewarm water
Optional: 1 EL vegan butter, fresh parsley, 1 clove of garlic
Preparation
1
Dice the onion and garlic, peel and chop the ginger. Heat the coconut oil in a deep pan and add all 3 ingredients. Sauté briefly, then stir in the spices and roast for 2 minutes.
2
Add tomato paste and maple syrup and fry briefly, then deglaze with water and vegan cream and let the curry simmer for 10 minutes over medium heat. In the meantime, roast the cashews in a dry and coated pan and then stir into the curry.
3
Heat the oil in a pan, fry the planted.curry in it for 4 minutes until golden brown, and add it to the curry as well.
4
If necessary, stir in vegan yogurt and serve with fresh parsley.
5
For the naan bread, mix all ingredients by hand or with the help of a food processor for about 10 minutes. Then cover the bowl with a damp cloth and let rise in a warm place for about 30 Min.
6
Preheat a large, flat pan over medium heat, cut the dough into 5-6 pieces and roll out into flatbreads. Bake 2 flatbreads at a time in the pan without oil, turning them as soon as they are golden brown on one side.
7
If you like, spread a mixture of garlic, parsley, and vegan butter on the naan.
