Indian feast

two curries and Naan bread, delicious. Adapted from lots of sources, with measurements estimated.


Red Lentil Curry (hot)
1 diced onion
2 Tbs oil
1 cup lentils
2 cups water
1 15oz can chickpeas
3 Tbs tomato paste
1 tsp red curry powder
1 tsp curry powder
2 tsp ground ginger
1/2 tsp habanero pepper powder
1 clove minced garlic
1 tsp sugar

1. In a frying pan (or the pot you're going to use for the other curry below) saute the onion in the oil until soft

2. put lentils and water in a pot and boil about 8 min while onions brown.

3. Add remaining ingredients and cook until lentils are soft and water is gone

VEGETABLE CURRY (mild)
1 diced onion
3 tbs oil
3 carrots diced
1/2 a head of cauliflower
2 tsp garham marsala powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1/2 tsp tumeric
1 clove garlic, minced
1/4 cup brown sugar
1/2 cup water

1. In a heavy bottom pot, saute onions in oil over medium heat for 8 min (take out half of 'em for other curry above), then add carrots and cover for 5 min

2. mix all the spices together, and add it to the pot with the carrots and onions. Mix well to combine.

3. Add cauliflower, mix well to coat spices and then add 1/2 cup water and put the lid on.

4. Allow to cook covered over medium heat until veggies are soft.

NAAN BREAD
1. preheat a pizza stone and the oven to 450F

2. take an egg-sized piece of the bread-in-5-min-a-day dough you have in your fridge. You have some, right? Otherwise go back to THIS POST (do not pass go, do not collect $200).

3.Roll the dough out into a very thin round using a rolling pin - about 1/4 inch thick.

4. put the dough flat on the pizza stone and bake 5 min. Flip and cook another 5 min until there are brown spots just starting to show. It will puff up like pocket bread. This is ok. It will stop when you take it out of the oven. You should use oven mitts to flip it because it's very very hot.

Enjoy!