Ingredients
250 g flour 100 g unsweetened soy yoghurt 100 ml plant-based milk 1 tsp dry yeast 2 tsp salt 1 teaspoon Baking powder 1 tsp sugar Finger-thick stick of plant-based butter (I used Alsan) 3 cloves of garlic For the curry: 150 grams of red lentils 2 potatoes 2 onions 1 can of coconut milk 1 can of diced tomatoes 300ml of water 300-400 g frozen leaf spinach (thawed and squeezed) 2-3 tbsp Indian curry (I used garam masala and curry madras) Some oil salt and pepper For the naan: 1.Mix the flour with the salt and the baking powder. Heat the milk a little and mix with the sugar and yeast. Add everything to the flour and let stand for 10 minutes. 2. Now add the yoghurt to the rest and knead for 5 minutes or knead by hand. 3. Let the dough rise in a warm place for 1 hour. Meanwhile, melt the butter and add the grated fresh garlic. 4. Divide the dough into 6 equal pieces, pull them apart by hand and bake in a pan without oil. 5. Brush the naan breads with the garlic butter and wrap in aluminum foil and leave to “infuse”. For the curry: 1. Peel and dice potatoes and onions, wash lentils. 2. Sauté the potatoes and onions in a pan with a little oil, then add the curry powder and roast briefly. Then add coconut milk, chopped tomatoes, water and the lentils and simmer over medium heat. 3. When the lentils and potatoes are cooked but still slightly al dente, add the spinach and season with salt and pepper. Let everything simmer again until the desired consistency is reached. 4. Serve the curry with some yoghurt and the garlic naan
