Vegan Chickpea Curry & Garlic Rosemary Naan

Ingredients:
1 tbsp avocado oil
1 16oz can of Chickpeas
2 tsp curry powder, split in half
1 yellow onion, sliced
2 garlic cloves, sliced
1 inch piece of fresh ginger, minced
1 16oz can of diced tomatoes in their juice
8oz coconut milk
3/4 tsp salt
1 tsp amino sauce
1 tbsp korma masala or garam masala powder
1 tsp cayenne powder (optional for heat)
1 tsp chili oil (optional for heat)
Chopped cilantro (optional)

Directions:
1. Heat oil in large saucepan over medium-high heat. Add chickpeas and season with half the curry powder, stirring occasionally until starting to turn golden brown. Add onion, garlic, and ginger and allow to cook for another 4-5 minutes until softened. 

2. Add remaining ingredients to pan (cayenne and chili oil to taste for heat) and stir well. Bring to high heat and allow to begin to boil until reducing to low to a gentle simmer. Let cook for 5-10 minutes until sauce is thick and chickpeas and onion are soft. Top with chopped cilantro if desired and serve with homemade naan (recipe below). 

Pair with a lightly oaked Chardonnay or an off-dry Riesling.

For the Naan
(keep in mind this is a yeast free dough. If you would like classic, fluffier naan, feel free to add yeast)

Ingredients:
2 cups bread flour or all purpose flour +extra for rolling dough
1 tsp vegan sugar or white sugar
1 tsp baking powder 
1 tsp sea salt
2 tsp extra virgin olive oil
1/3 cup unsweetened almond milk or any other plant-based milk
2-3 large garlic cloves, minced
1 sprig fresh rosemary leaves removed from sprig & finely chopped
1/3 water+ more as needed

Directions:

1. In a large mixing bow, whisk together flour, sugar, baking powder, and salt. 

2. Add olive oil and almond milk and stir with a wooden spoon. Add water and begin to mix with hands. Knead dough into a large ball, adding more water as needed. Dough should be sticky. 

3. Add garlic and rosemary and fold into dough. 

4. Cover with a dish towel and allow to sit for 10 minutes.

5. Separate dough into 6 pieces and roll into balls. Sprinkle a thin layer of flower onto a cutting board. Roll out the dough into thin pieces, about 1/16" thick. Brush both sides with olive oil. 

6. Heat skillet on high heat. Place dough in skillet and allow to brown. Allow to cook until it begins to bubble and puff and then turn. Cook for another 1-3 minutes until the other side begins to brown. Remove from heat and brush each side with vegan butter. Serve with curry.