Butter Vegetables with Garlic Naan
Author:
Ingredients
- Garlic Naan
- 1 C Coconut Meat
- ¼ C White Onion
- 8 T Coconut Water (or enough to make a smooth batter)
- 1 t Psyllium Husk
- 1 Clove of Garlic, minced or chopped
- Fresh Parsley
- Salt and Pepper[br][br]
- Butter Vegetables
- 2 C Mixed Vegetables of Choice, chopped (I used mushrooms, broccoli & snow peas)
- 1 C Sundried Tomatoes
- ½ C Coconut Yoghurt
- ½ C Coconut Cream
- ¼ t Coriander, ground
- ¼ t Garam Masala
- ¼ t Ginger, minced
- ¼ t Paprika
- ¼ t Cumin
- 1/8 t Kashmiri Chilli
- 1/8 t Turmeric
- ½ Clove of Garlic, minced
Instructions
Garlic Naan
- I make the naan bread first thing in the morning and get it in the dehydrator by 9 or 10 am at the latest so that it is ready in time for dinner.
- To your blender of choice, add the coconut meat, white onion, coconut water & psyllium husk.
- Blend all ingredients together until you have a smooth pancake like batter. If you need to add more coconut water, add a little at a time until a batter consistency is achieved.
- Spread the batter out onto a dehydrator teflex sheet into a shape of your choice, leaving the mixture about ½ cm in depth. I chose a round shape as it looks the real deal.
- Top the batter with the remaining ingredients, fresh topped parsley, chopped garlic, salt & pepper. You can always add other fresh herbs of your choice like coriander, dill, etc. They all work really well.
- Place the Naan bread in the dehydrator for approximately 8-9 hours on 42°C (108°F). About 2 hours prior to the dehydrating time finishing, flip the naan over directly onto a mesh sheet/tray and allow it to dehydrate for the remaining time. This will ensure and residual moisture will be taken away.
- Once the naan it ready, you can cut or tear into pieces ready to accompany your dinner.[br][br]
Butter Vegetables
- Rehydrate the sundried tomatoes in 1½ cups of water for at least an hour (keep the soaking water).
- In your blender of choice, add all the ingredients except the chopped vegetables.
- Add ¾ cup of the soaking liquid to the blender and blend all ingredients until a thick, smooth sauce consistency is achieved. You can taste the sauce at this stage and add salt to taste as well as more chilli if it is your preference.
- Place chopped vegetables into a bowl and pour the sauce over them. I normally use the entire batch of sauce coating them thoroughly and having lots of extra sauce for dipping the naan in.
Notes
I love everything about this style of food! Flavours, textures, spices, colour etc. One dish that I always loved was Butter Chicken with Garlic Naan, so I have recreated the flavour profile of this and used much healthier ingredients. I was very happy with the end result and my husband loved it :)[br][br]
Once the vegetables are coated place, in a serving bowl of your choice and top with fresh coriander and sliced chilli. The sauce has a rich spicy flavour, it is creamy with a nice underlying tang from the coconut yoghurt. The taste is remarkably close to most butter sauces I have eaten over the years. I made a small fresh cucumber, tomato & coriander salad to serve with my dinner.[br][br]
This meal has dietary fibre, probiotics for gut health & good fats that make the meal satisfying.
If you want to take your raw food journey to a more advanced level, consider our Raw & Vegan Culinary Course.