Another week down and I am excited for the weekend as it means time to cook some healthy food, a passion of mine. These are two of our favorite dishes, and with a chill in the air, this is good healthy comfort food. I give you my version of Shira’s yummy coconut kale chickpea curry (her delicious recipe can be found here) and Naan (Indian flat bread). Enjoy!
Coconut Kale Chickpea Curry
- 1/3-1/2 c. coconut oil (or olive oil if you prefer)
- 1 T. cumin seeds
- 1.5 c. finely chopped onions (~1 large yellow onion)
- 1/3 c. sun-dried tomatoes, diced
- 1-1.5 tsp. salt
- 4-5 T. finely chopped fresh ginger
- 2 finely chopped fresh Serrano peppers (I add the seeds for some kick.)
- 4 c. cooked chickpeas
- 1 can coconut milk
- 1 small bunch scallions, chopped
- 4 c. curly green kale, chopped fine
- Heat oil in large pot on medium high for one minute.
- Add the cumin seeds and cook, stirring frequently, for about 30 seconds (the seeds will start to sizzle and become fragrant).
- Add the chopped onions and continue to cook on medium high for about 8-10 minutes, until the onions are soft and brown.
- Add the tomatoes, pepper, ginger and salt, and cook for 8-10 minutes, stirring well.
- Add the chickpeas and coconut milk and stir well. Cover and bring to a boil. Once boiling, turn the heat to medium low; keep the pot covered; and cook for 5-8 minutes, stirring occasionally.
- At the last minute, add the chopped scallions and kale and stir in well. Cook for one to two minutes further until the kale turns bright green. Serve immediately.
Stove-Top Naan (makes 4-5)
We don’t consume much gluten anymore but this is one dish we just can’t resist.
- 2+ c. flour (I used 1.5 cups organic bread flour and 0.5 cups organic sprouted whole wheat flour.)
- 1.5 tsp. active dry yeast
- 1 tsp. salt
- 2 tsp. raw sugar (I use Demerara)
- 1/2 tsp. baking powder
- 2 T. oil (I use coconut oil but you could use olive or a combination of coconut and olive)
- 3 T. Greek yogurt
- 3/4 c. lukewarm water
Our topping of choice: black or white sesame seeds or combination
- Dissolve yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
- Combine together flours, salt, and baking powder and mix well.
- Mix the oil and yogurt into the flour.
- Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
- Knead for 5-6 minutes until smooth and non-sticky. Place in greased container; spritz top with oil; cover and let rise for 2 hours or until doubled.
- After rising, knead the dough for a minute; use a little flour to help reduce stickiness; and divide the dough into 5 equal parts.
- Take each piece of dough, one at a time; sprinkle with sesame seeds; and roll/shape into 8-inch oval shape. Dust lightly with flour to help with the rolling.
Take the remaining Naan along on a picnic, with some good aged cheese and a glass of red…muy delicioso! 🙂