Curry night can still happen with this grain-free, gluten-free, vegan and 100% delicious mind-blowing recipe
Winter temperatures call for warming, comforting foods. And Friday evenings sadly often mean calling for takeaways!
It’s understandable, given how hard everybody works all week and how tough it can be to maintain your mojo and motivation in the winter months. Especially when the joys and excitement of Christmas are well and truly behind us.
It’s right about now people end up thinking “sod it” or “it’s too hard” or “I can’t do it” and every healthy intention you had at the beginning of the year becomes abandoned. It might start with a couple of drinks on a Friday evening or perhaps a takeaway you believe you’ve “earned.”
All too often, one poor choice leads to another, and before long you find yourself feeling guilty for making all of them and starting all over again come Monday (yes it’s always Monday.) Only for the same thing to happen all week.
Fortunately, there is another way of living. And it partly involves having something so easy and so delicious up your sleeve, you’ll never want a takeaway again.
The more you give yourself the chance to experience the flavours and textures of real, whole ACTUAL foods (rather than highly processed toxic chemicals) the less appealing takeaways will become. And the more you fuel your body with nutrients it requires and can utilise, the more energy you will have to devote to making better choices. And yes, I am speaking from experience.
This curry and naan are both so straightforward, you just throw it all in a pan and go off and do something else while it cooks! It can also be divided up into portions and frozen for when you need something straightforward as an emergency.
What kind of curry? Some might say it’s not actually a curry, and I guess in some sense they are correct. It’s in fact a Kitcheree.
This traditional Ayurvedic dish is used to balance and cleanse the body, whatever it’s type or ‘dosha’ (in Ayurvedic medicine, every individual can be categorised into three types.) And that’s why this dish is so awesome, as EVERYBODY will benefit from it!
All the nutrients are easily assimilated, and the combination of rice and mung beans are cleansing and soothing, as well as warming. You are always welcome to experiment with the vegetables that are used, but I have found these work the best.
As for the naan bread, the main ingredient is tapioca flour, which is what gives it that ‘stretchy’ consistency. Tapioca doesn’t actually contain any nutrients we can get benefit from, which is why it is best used in moderation as it is still a starch. It also contains almonds, which slow down blood sugar absorption so you won’t get the ‘spike’ that white flour causes (as well as the long list of unwelcome side-effects from the gluten!)
Anyway, here’s the recipe that I hope you enjoy and benefit from as much as I have. As always, I love to hear how you get on so please keep your lovely messages coming! 😉
- 1 cup organic split mung beans (dahl)
- 2 cups organic brown rice
- 1 Tbspn organic coconut oil
- 2 tbspns of mustard seeds, cumin seeds, ground fennel, ground coriander and turmeric
- 3 tbspns Asafoetida
- 1 inch fresh, chopped ginger root
- 4 cups water
- 1 chopped white onion
- 2 chopped organic leaks
- 2 chopped organic carrots
- organic grated coconut
- organic coconut aminos
- chopped fresh coriander
- pink Himalayan sea salt
- ½ cup organic tapioca flour
- ½ cup ground almonds
- 1 cup organic coconut milk
- 1.5tsp cumin (or garlic etc depending on flavour)
- Pinch of pink Himalayan sea salt
- 1 tsp coconut oil (if using a non-stick frying pan)
- Soak the mung beans and rice together overnight (or for a minimum of 4 hours)
- Drain and rinse well.
- Heat the mustard seeds in a little coconut oil until they start to pop.
- Add to a rice cooker or saucepan with the mung beans, rice, water, coconut oil and 1 tbspn of each of the spices and 2 tbspns of the asafoetida.
- Cook for 15 minutes and add the vegetables.
- Cook until the rice, beans and vegetables are soft (between 20 and 30 mins)
- Place all your naan ingredients into a bowl and mix until consistency is batter-like
- Place your frying pan over a high heat (if it isn't non-stick then add the coconut oil)
- Once heated, ladle the batter in to the pan (spread it out a little with the bottom of the ladle gently)
- Leave for 2-3 minutes until the top of the batter has set (use a timer!)
- Flip with a spatula (the bottom must be cooked and the top set)
- Cook the other side for a further 3-4 minutes until cooked through
- Place on a plate and separate each one with grease proof paper to avoid sticking to each other
- Repeat until you have used all the batter.
- Add the remaining tbspns of spices to the kitcheree and mix in well.
- Garnish, if desired, with grated coconut, chopped coriander, coconut aminos and sea salt to taste.
- You can always substitute the vegetables for alternatives, play around and see what you think works best. Enjoy!