Vegetarian Thai Curry with fluffy homemade Naan

November 26, 2018
Vegetarian thai curry on plate featured

You guys, December is coming early this year! Are you aware what that means? Cookies, cakes and mulled wine in abundance. Not to mention the Christmas menu that is waiting for us on Christmas Eve and is anything but light cuisine. Anyway, this time of year is always something special, no need to chasten ourselves even a bit. No reason for gluttony though, so we do something good for our bodies in between. Meaning eating Vegetarian Thai curry with homemade, fresh and incredibly fluffy Naan. A LOT of it.

If good and healthy food inludes

  • pumpkin or sweet potatoes,
  • kale,
  • lentils and
  • coconut milk

I’m all in!

As the title suggests, this Thai Curry is completely without any meat. You can also enjoy it as a soup, depending on how much liquid you want to add. No matter how, it is absolutely delicious — creamy, slightly spicy, warming, very nutritious and also really easy to make. The perfect dinner for midweek when you need to bring something to the table quickly. And on top you can use any vegetable that you have available at home — the perfect food recycling in addition, so to speak!

Also, do not be afraid of the homemade Naan. This recipe is very straightforward — it’s fast, I’ve succeeded every time (and that means a lot!) and the whole family loved it. Perfect for dipping the delicious sauce or soups too.

I’m convinced that there is no better recipe to start healthily into the coming Christmas season!

Vegetarian thai curry on plate horizontal

vegetarian thai curry on plate vertical

Vegetarian Thai Curry with homemade Naan

Sooo yummy! Vegetarian Thai curry with pumpkin, kale, lentils and tomatoes - full of vitamins and nutrients, creamy and warming. Quickly made and together with the Naan the perfect soulfood in winter.
4.5 from 4 votes
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Vorbereitung / Prep: 15 minutes
Kochen / Cooking: 45 minutes
Total: 1 hour
Portionen / Servings: 4 servings
Author: Patricia Spieker

Zutaten / Ingredients

  • 550 g pumpkin (butternut or hokkaido) peeled and sliced into chunks of 1 cm
  • 300 g cherry tomatoes halved
  • 200 g red lentils dried
  • 500 ml vegetable stock
  • 1 can of chickpeas precooked
  • 3-4 kale leaves washed and cut into strips
  • 1 medium size onion peeled and chopped
  • 3 garlic cloves peeled and chopped
  • 3 tbsp oil
  • 1 tbsp thai curry paste
  • 500 ml coconut milk

For the naan:

  • 250 g flour
  • 70 g yoghurt
  • 1 tsp baking powder
  • 1 tsp sugar
  • 0.5 tsp salt
  • 7 g dry yeast
  • 2 tbsp oil
  • 100 ml water lukewarm

Anleitung / Instructions

  • First, we need to prepare the vegetables as described above - wash or peel and cut into pieces.
  • In a larger sauce pan, heat the oil and add the pieces of onion. Fry on medium heat for about 4-5 minutes.
  • Add the pumpkin pieces, lentils, chickpeas and garlic, stir well and let them steam for a few minutes. Stir in the curry paste as well.
  • Add the vegetable broth and the tomatoes and let it simmer on low to medium heat for about 30 minutes until the vegetables are cooked and soft (but not overcooked!). The lentils will soak up much of the liquid, so keep an eye on the pot and, if necessary, add water or broth.
  • In the meantime, we prepare the naan bread: mix the flour with the dry yeast, baking powder, sugar and salt. Stir in the lukewarm water slowly - this works best with a food processor or with a hand mixer and knead the dough for a few minutes.
  • Add the yogurt and oil and knead until a smooth dough ball is formed. Leave in a warm place for about 40 minutes.
  • Form 6 balls out of the dough, draw them by hand into a form of a flatbread and fry in a frying pan in a little oil over medium heat on each side for about 3 minutes. Keep warm until serving.
  • Once the vegetables are ready, add the kale strips. Pour in the coconut milk and let it simmer for about 10 minutes on low heat.
  • Serve with the naan, some yoghurt and cilantro and enjoy!

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