Lentil, Chickpea & Sweet Potato Curry (Plus Fluffy Vegan Naan)

Lets make some 30‑Minute Curry That Beats Takeout Every Time (Plus Fluffy Vegan Naan)! Curry Recipe inspired by @TishWonders

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Lentil, Chickpea & Sweet Potato Curry:

1/2 red onion, diced
1 medium sweet potato, peeled and cubed
1/2 red bell pepper
1/3 cup of roughly chopped parsley
2-3 cloves garlic, minced
1 tbs minced ginger
1 cup cooked lentils
1 cup cooked chickpeas
1 14 oz can coconut milk
1 cup water
2 tbs tomato paste
1 tbs cumin seeds
1/2 tsp fennel seeds
1 tbs Curry powder
1 tsp Garam Masala
Salt & pepper to taste

Vegan Naan:
2 cups all purpose flour
1 packet instant yeast
2 tsp coconut sugar
1/2 tsp salt
3/4 cup warm water
4 tbs vegan unsweetened yogurt
2 tsp olive oil
3 tbs vegan butter
1 clove garlic, grated
1-2 tsp choppes parsley

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00:00 – Intro

00:31 – Starting Vegan Naan

02:24 – Veggie Prep

02:54 – Cooking Curry

04:19 – Finishing Vegan Naan

06:46 – Plating

07:16 – Taste Test

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Oh. Oh. Can we Can we Oh, oh, can we just 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. Both recipes are super simple. Anybody can do it. So, if you want in on all my secrets on how I make this delicious and flavorful meal, watch this video to the end. Now, let’s get started. First things first, we’re going to get started on our vegan na. We need a large mixing bowl. We’re going to add two cups of allpurpose flour, one packet of instant yeast, two teaspoons of coconut sugar, half a teaspoon of salt, and we’re going to whisk this up until fully combined. Next, we’re going to need 3/4 cups of water. We’re going to need to warm this water till about lukewarm. Not too hot cuz it’ll kill the yeast. Once it’s warm, you’re going to add in four tablespoons of yogurt, vegan yogurt, unsweetened, 2 tspoon of olive oil. Then we’re going to mix this up until completely combined. [Music] Next, we’re going to get our dry mix. We’re going to pour our wet mixture inside of our dry mix. Get a wooden spoon. We’re going to mix this up until a shaggy dough forms. It’s going to be very sticky. [Music] [Music] Once it comes together to this point where it’s too hard to mix, going to get rid of the spoon. Wet one of your hands lightly. And we’re going to go in and knead it like this by pulling the dough from the bottom and folding it over to the top. Do that four or five times, rotating the bowl. And we’re going to cover this for an hour to double in size. While we wait, we’re going to prep our veggies. We need to dice half of a red onion. Half of a red bell pepper. Then we’re going to peel a mediumsized sweet potato. Then cut it up into small cubes. [Music] Then grab your favorite pan, set the heat to medium. Add in some olive oil, about 1 to two tablespoons. Then you’re going to add in your onions and your peppers. Cook those for a few minutes, just until the onions are translucent and they start to soften. Then we’re going to season the taste with salt and black pepper. Give that a quick toss. Then we’re going to go in with our minced ginger, our minced garlic, cumin seeds, finel seeds. We’re going to give that a quick toss and let that cook just until the garlic is fragrant. We’re going to go in with our two tablespoons of tomato paste, our curry powder, our garam masala, and then we’re going to let that toast for a little bit and let that uh tomato paste roast. Then we’re going to go in with our coconut milk. Mix this up really good. until everything is fully combined. Season the taste with salt and some black pepper. Give that a quick toss. Then we’re going to go in with our cooked lentils, about a cup, a cup of chickpeas, our sweet potatoes, a cup of spring water. Mix this up until fully combined. Then we’re going to bring this to a boil. Then we’re going to reduce to simmer and cover for 25 minutes until tender. While we let that cook, we’re going to finish our vegan naan. Uncover your dough. Lightly flour a clean surface. Pour your dough over the flour. Sprinkle the top of the flour with a little bit of flour as well. And dust your hands in the flour. We’re going to flatten this out into a rectangular shape. Doesn’t have to be perfect. Just do the best you can. [Music] Then we’re going to divide this into six equalish pieces. [Music] I’m going to roll each into a ball just so it’ be easier to flatten it out. Grab a rolling pin. You’re going to flatten this out into about 1/8 inch thick. Should be like a oval shape. Then lay it out flat in a hot dry cast iron skillet. We’re going to set this cast iron skillet to mediumigh heat. And once it’s hot, that’s when we’re going to cook our naan. And we lay it out on one side. Once it starts to bubble up, that’s when we know we’re good to u flip it. Let it cook on the other side as well till it’s nice and brown and cooked all the way through like this. And we’re good to go. So, it’s been 25 minutes. That means our curry is done cooking. We’re going to take the lid off. Give this a quick mix. Make sure the uh potatoes are tender, which they are, so we’re good on that. Turn the heat off. Then we’re going to add in some chopped parsley. Or you can use cilantro. I don’t like cilantro, so I’m using parsley. And I would say about a handful of chopped. Last but not least, we’re going to finish up our naan. We’re going to brush it with some vegan garlic butter. And it’s just about two or three tablespoons of butter, a clove of minced garlic, and a about a tablespoon of parsley or half a tablespoon of parsley chopped. Going to brush this on one side like this. As much as you want. You can do both sides as you want, but I didn’t think that was necessary. Just brushing it on one side. And this garlic butter makes the naan 100 times better. I’m telling y’all, don’t skip out on this part. And these are nice and soft and delicious. And now we plate. Add as much curry to your bowl as you want. If you fancy, top it off with some extra chopped parsley or cilantro. And dig in. This looks absolutely amazing. Packed with so much flavor. I cannot wait to eat this. And look at that naan. So soft. So, our lentil, sweet potato, and chickpea curry is done along with our naan. It smells and it looks absolutely amazing. Only thing left to do is to taste it. Right off the bat, this naan is very soft. Got the garlic butter on there. It smells good. Let’s see. Hold on. Amen. Fire. I love curry with a passion because it’s just packed with so much flavor. Like it’s like a flavor bomb every time you take a bite. The naan is soft, super garlickly, just how I like it. Just the perfect amount of bite. All in all, I give this a 20 out of 10. This is something I can eat on a weekly basis. And if you are a person that don’t like to cook often, you can make this recipe here. You can eat on this for at least, I would say, 3 to 5 days, depending on how much you eat. Don’t take my word for it. Try this recipe out for yourself. Let me know in the comments how it turns out. If you have any fall recipe ideas for videos, drop those in the comments. And I love y’all. Thank you for watching. Let me just get a little bit more. What’s up, family? I appreciate y’all constant support. But if you want to support me even more, go to my website, plant-basedbrandon.com. I have I’m no chef, but I’ll be cooking hoodies, aprons, t-shirts, and my ebook is on there as well. I love y’all.