Spicy Sri Lanken Mango Curry & Homemade Garlic Naan
For the Naan:
2 C. all purpose flour, plus more for rolling
3 tsp. sugar
1 1/2 tsp. instant dry yeast
1/2 tbsp. garlic powder
1 tsp. salt
3 tbsp. plain yogurt (can omit for vegan, or sub with coconut yogurt)
2 tbsp. extra virgin olive oil
3/4 C. warm water (around 100 degrees F)
2 tbsp butter, melted (omit for vegan)
In a large bowl, whisk together the flour, sugar, yeast, salt and garlic. In a medium bowl, whisk together the yogurt, olive oil, and water. Add the yogurt mixture to the flour mixture and combine with a fork. Dust your hands with flour and gently knead into a soft ball. Stop kneading as soon as it comes together. Cover with a damp kitchen towel and let rise for 1-1.5 hours.
Dust a work surface with flour. Shape dough into a rectangle and then cut into 6 equal pieces. Using a floured rolling pin, roll each piece of dough in flour and then into an oval shape, about 1/8" thick.
Heat a large cast iron pan on medium-high until hot. Tap off any extra flour on dough before placing in the pan. Cook until the bottom is full of air bubbles and beginning to blister in some spots. Flip and repeat with the other side. Remove from pan and brush with melted butter. Place in a tea towel lined dish to keep warm.
For the Mango Curry:
3 tbsp. coconut or neutral oil
2 garlic cloves, chopped
1/2 medium sized red onion
1/3 c. tomato sauce
1 tbsp. curry powder (recipe below)
1 tsp. cayenne pepper
1 tbsp. sugar
salt, to taste
1/2 C. water
1/4 C. coconut cream or coconut milk
1 carrot, chopped thin
2 mangoes, cut in to slices
1/4 tsp. white vinegar
Heat coconut (or neutral) oil over medium heat in large non-stick saucepan.
Add garlic and onion. Saute for a few minutes until onions have softened and garlic has become a golden brown.
Add tomato sauce, curry powder, cayenne pepper, sugar and salt. Mix for a few seconds.
Add water, coconut cream/milk, and mix thoroughly.
Add carrots, mango and white vinegar and coat the mangoes with the sauce. Cover and let the curry simmer for 10 minutes, gently stirring every 5 minutes, until the mango has become soft but not mushy. Taste and season as needed.
Serve with rice or naan.
For the Curry Powder:
2 tbsp. ground corriander
2 tbsp. ground cumin
1 1/2 tbsp. ground turmeric
2 tsp ground ginger
1 tsp. dry mustard
1 tsp. cayenne pepper
1/2 tsp ground black pepper
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
Combine all ingredients, mix well.
Pair dish with an off-dry German Riesling
2 C. all purpose flour, plus more for rolling
3 tsp. sugar
1 1/2 tsp. instant dry yeast
1/2 tbsp. garlic powder
1 tsp. salt
3 tbsp. plain yogurt (can omit for vegan, or sub with coconut yogurt)
2 tbsp. extra virgin olive oil
3/4 C. warm water (around 100 degrees F)
2 tbsp butter, melted (omit for vegan)
In a large bowl, whisk together the flour, sugar, yeast, salt and garlic. In a medium bowl, whisk together the yogurt, olive oil, and water. Add the yogurt mixture to the flour mixture and combine with a fork. Dust your hands with flour and gently knead into a soft ball. Stop kneading as soon as it comes together. Cover with a damp kitchen towel and let rise for 1-1.5 hours.
Dust a work surface with flour. Shape dough into a rectangle and then cut into 6 equal pieces. Using a floured rolling pin, roll each piece of dough in flour and then into an oval shape, about 1/8" thick.
Heat a large cast iron pan on medium-high until hot. Tap off any extra flour on dough before placing in the pan. Cook until the bottom is full of air bubbles and beginning to blister in some spots. Flip and repeat with the other side. Remove from pan and brush with melted butter. Place in a tea towel lined dish to keep warm.
For the Mango Curry:
3 tbsp. coconut or neutral oil
2 garlic cloves, chopped
1/2 medium sized red onion
1/3 c. tomato sauce
1 tbsp. curry powder (recipe below)
1 tsp. cayenne pepper
1 tbsp. sugar
salt, to taste
1/2 C. water
1/4 C. coconut cream or coconut milk
1 carrot, chopped thin
2 mangoes, cut in to slices
1/4 tsp. white vinegar
Heat coconut (or neutral) oil over medium heat in large non-stick saucepan.
Add garlic and onion. Saute for a few minutes until onions have softened and garlic has become a golden brown.
Add tomato sauce, curry powder, cayenne pepper, sugar and salt. Mix for a few seconds.
Add water, coconut cream/milk, and mix thoroughly.
Add carrots, mango and white vinegar and coat the mangoes with the sauce. Cover and let the curry simmer for 10 minutes, gently stirring every 5 minutes, until the mango has become soft but not mushy. Taste and season as needed.
Serve with rice or naan.
For the Curry Powder:
2 tbsp. ground corriander
2 tbsp. ground cumin
1 1/2 tbsp. ground turmeric
2 tsp ground ginger
1 tsp. dry mustard
1 tsp. cayenne pepper
1/2 tsp ground black pepper
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
Combine all ingredients, mix well.
Pair dish with an off-dry German Riesling
