YOUR SOLIN GENERATED RECIPE
Garlic-Herb Naan with Roasted Vegetable Curry
Enjoy a fusion of warm, garlicky herb naan paired with a vibrant roasted vegetable curry featuring chickpeas, tofu, and fresh veggies, all enriched with a touch of Greek yogurt for creaminess. This dish brings a satisfying blend of textures and flavors, making it a wholesome meal for any time of day.
INGREDIENTS
40g Whole Wheat Flour
30g Nonfat Greek Yogurt (for naan)
0.5 tsp Olive Oil (for naan)
1 clove Garlic
2 tbsp Mixed Fresh Herbs
0.5 cup Cooked Chickpeas
50g Firm Tofu
150g Mixed Vegetables
0.25 cup Tomato Puree
0.5 cup Nonfat Greek Yogurt (for curry)
1 tsp Olive Oil (for curry)
1 tsp Spice Blend
PREPARATION
In a bowl, combine the whole wheat flour, nonfat Greek yogurt, minced garlic, mixed fresh herbs, and 0.5 tsp olive oil to form a smooth dough. Adjust with a splash of water if needed.
Cover the dough and let it rest for 20 minutes while you prepare the curry.
Preheat the oven to 400°F. On a baking sheet, toss the mixed vegetables with 1 tsp olive oil and the spice blend. Roast for about 20 minutes until tender and slightly charred.
In a saucepan, combine the roasted vegetables, cooked chickpeas, and tomato puree. Simmer for 5 minutes to allow the flavors to meld.
Stir in the 0.5 cup nonfat Greek yogurt and gently fold in the diced tofu. Warm the curry on low heat for an additional 3-5 minutes; avoid boiling to prevent curdling.
Meanwhile, roll out the naan dough into a flat circle and cook on a hot nonstick skillet over medium heat for about 2-3 minutes per side until golden with air pockets forming.
Serve the warm garlic-herb naan alongside or topped with the hearty roasted vegetable curry for a balanced and flavorful meal.