Butter Vegetables with Garlic Naan
 
 
Raw & Vegan Culinary Course
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
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
  • ⅛ t Kashmiri Chilli
  • ⅛ t Turmeric
  • ½ Clove of Garlic, minced
Instructions
Garlic Naan
  1. 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.
  2. To your blender of choice, add the coconut meat, white onion, coconut water & psyllium husk.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once the naan it ready, you can cut or tear into pieces ready to accompany your dinner.
Butter Vegetables
  1. Rehydrate the sundried tomatoes in 1½ cups of water for at least an hour (keep the soaking water).
  2. In your blender of choice, add all the ingredients except the chopped vegetables.
  3. 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.
  4. 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 :)

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.

This meal has dietary fibre, probiotics for gut health & good fats that make the meal satisfying.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/butter-vegetables-with-garlic-naan/