1 tablespoon brown sugar (OPTIONAL - USE BROWN RICE SYRUP AS AN ALTERNATIVE)
Salt to taste
Fresh coriander leaves to serve
NUTRITION PER SERVE
1. Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.
2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk through the ingredients and bring to a simmer. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.
3. Serve over steamed rice or cauliflower rice. (NOT INCLUDED IN NUTRITIONAL INFO)
2 tablespoons fresh coriander leaves, chopped, plus extra to serve
1 cup plain Greek-style yoghurt (or your choice of dairy-free yoghurt)
4 naan bread, warmed
NUTRITION PER SERVE
1. Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.
2. Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.
3. Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.
1/2 cup light coconut milk (canned), plus more as needed
1 tsp olive oil (if oil-free, omit and add more coconut milk as needed)
2 tsp baking powder
1/2 tsp sea salt
2 small cloves garlic , minced
1/2 cup coconut flour (we haven’t tested almond flour, but it might work)
1/2 cup arrowroot starch (we haven’t tested other starches, but cornstarch might work)
1/2 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out)
NUTRITION PER SERVE
In a medium mixing bowl add coconut yogurt, coconut milk, olive oil, baking powder, sea salt, and garlic and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures.
Next add coconut flour, arrowroot starch, and potato starch and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn’t stick to your hands, and also doesn’t crack easily when rolled. Add more potato starch as needed if too sticky. Add more light coconut milk as needed if it’s too dry.
Generously sprinkle gluten-free flour on a clean surface and place 1 ball of dough (~3 Tbsp in size) in the center. Generously dust the top of the dough with gluten-free flour. Use a rolling pin to roll into a thin oval shape, about 1/4 inch thick.
Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little oil (such as avocado; optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.
Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy like naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.
Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).
Drizzle with a little olive oil and garnish with more minced garlic and/or some fresh parsley if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled naan in a freezer-safe container or bag (adding parchment paper between each naan will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.