Naan

This naan went great with the Vegetarian Korma. Made for a fun meal with friends! HERE is the original recipe. 

Naan

• 1 (.25 ounce) package active dry yeast (2 1/4 tsp)
• 1 C warm water
• 1/4 C white sugar
• 3 Tbsp milk
• 1 egg, beaten
• 2 tsp salt
• 4 1/2 C bread flour
• 2 tsp minced garlic (optional)
• 1/4 C butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill and continue the process until all the naan has been prepared.

Nutrition Facts

Serving Size 73 g

Amount Per Serving

Calories  197 Calories from Fat  37

% Daily Value*

Total Fat  4.1g 6%

Saturated Fat  2.3g 11%

Cholesterol  22mg 7%

Sodium  364mg 15%

Total Carbohydrates  34.7g 12%

Dietary Fiber  1.2g 5%

Sugars  3.9g

Protein  4.9g

Vitamin A 2% • Vitamin C 0% Calcium 1% • Iron 11%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium
• High in thiamin

I made these on the George Foreman and it worked great and fast! 

Vegetarian Korma

This spicy curry was so good! We served it over rice with Naan on the side. HERE is where we got the recipe.



Vegetarian Korma

• 1 1/2 Tbsp vegetable oil
• 1 small onion, diced
• 1 tsp minced fresh ginger root (1/4 tsp ground)
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 Tbsp ground unsalted cashews
• 8 oz can tomato sauce
• 1 1/2 Tbsp curry powder
• 1 C frozen green peas
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 13.6 oz can coconut milk
• 1 bunch fresh cilantro for garnish

Heat the oil in a skillet over medium heat. Stir in the onion and curry powder, cook until tender. Mix in ginger and garlic, continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews and tomato sauce. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green bell pepper, red bell pepper and cream into the skillet. Reduce heat to low, cover and simmer 10 minutes. Garnish with cilantro to serve.

Nutrition Facts

Serving Size 439 g

Amount Per Serving

Calories 358 Calories from Fat 210

% Daily Value*

Total Fat 23.3g 36%

Saturated Fat 17.2g 86%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 293mg 12%

Total Carbohydrates 35.3g 12%

Dietary Fiber 9.3g 37%

Sugars 12.2g

Protein 6.9g

Vitamin A 201% • Vitamin C 168% Calcium 7% • Iron 20%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• High in dietary fiber
• High in manganese
• Very high in vitamin A
• Very high in vitamin C

Bad points

• Very high in saturated fat