This Vegan Curry Changed My Mind About Cooking

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more affordable and provide a similar texture.

Welcome back, family. I'm no chef, but I'll be cooking. And today, I'm going to show you how to make lentil, chickpea, and sweet potato curry along with some homemade vegan naan.

In a large mixing bowl, add 2 cups of all-purpose flour, 1 packet of instant yeast, 2 teaspoons of coconut sugar, and 1/2 teaspoon of salt. Whisk until fully combined.

Warm 3/4 cup of water until lukewarm, then add 4 tablespoons of vegan yogurt and 2 teaspoons of olive oil. Mix until completely combined.

Pour the wet mixture into the dry mix and use a wooden spoon to mix until a shaggy dough forms. It will be very sticky.

Once the dough is too hard to mix with a spoon, wet one hand lightly and knead the dough by pulling it from the bottom and folding it over to the top four or five times, rotating the bowl. Cover the dough and let it rise for an hour to double in size.

While the dough is rising, dice half of a red onion and half of a red bell pepper. Peel and cut a medium-sized sweet potato into small cubes.

In a pan set to medium heat, add 1 to 2 tablespoons of olive oil, then add the diced onions and peppers. Cook until the onions are translucent and softened. Season with salt and black pepper.

Add minced ginger, minced garlic, cumin seeds, and fennel seeds to the pan and cook until the garlic is fragrant.

Stir in 2 tablespoons of tomato paste, curry powder, and garam masala, letting it toast for a little bit.

Add in 1 cup of cooked lentils, 1 cup of chickpeas, the sweet potatoes, and 1 cup of spring water. Mix until fully combined and bring to a boil.

Reduce to a simmer and cover for 25 minutes until the sweet potatoes are tender.

Uncover the dough and lightly flour a clean surface. Pour the dough onto the flour and sprinkle some flour on top. Dust your hands in flour and flatten the dough into a rectangular shape, dividing it into six equal pieces.

Roll each piece into a ball and flatten it out to about 1/8 inch thick using a rolling pin, forming an oval shape.

Heat a cast iron skillet to medium-high heat. Once hot, lay the naan in the skillet and cook until it starts to bubble, then flip it to cook the other side until brown and cooked through.

After 25 minutes, take the lid off the curry and give it a quick mix to ensure the potatoes are tender. Turn off the heat and add a handful of chopped parsley or cilantro (the creator uses parsley instead of cilantro).

For the naan, brush one side with a mixture of 2 to 3 tablespoons of vegan butter, 1 clove of minced garlic, and about 1 tablespoon of chopped parsley.

Plate the curry and naan, adding extra chopped parsley or cilantro on top if desired.

Cooking Techniques

Equipment Needed

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Dietary