Pumpkin curry and homemade naan

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As autumn approaches, the craving for warm dishes to warm you up is slowly returning. How about a pumpkin curry full of rich flavour and aroma that perfectly complements the fluffy and fragrant naan? This healthy vegetarian recipe is not only easy to prepare, but also great during the cooler evenings. The pumpkin adds a subtle sweetness and creaminess to the curry, while the homemade naan is perfect for dipping and enjoying every bite. And if you fancy a version with meat, roast chicken drumsticks, for example, are a great match here.

Finished in 45 minutes

Portions 4

Difficulty simple

Ingredients for curry

500 g pumpkin
1 onion
2 cloves of garlic
1 piece of ginger
1/2 can coconut milk light (200 ml)
250 ml of broth (vegetable or chicken broth if preferred)
Crushed tomatoes (200 g)
1 tablespoon curry powder
1 tablespoon turmeric
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1 can of chickpeas (400 g)
200 g tofu, diced and fried (or steamed)
Salt and olive oil for cooking
Pumpkin seeds for sprinkling
Greek yoghurt for drizzling

Indian naan pancakes from the pan (without yeast)

250 g plain flour
1 teaspoon baking powder
100 g white yoghurt
1 tablespoon oil
5 tablespoons water
0,5 teaspoon salt
Melted butter and garlic for rubbing (optional)

Method

Start by preparing the pancake batter . Mix the ingredients in a bowl and shape the dough, let it rest for about 15 minutes covered with a towel.
In the meantime , chop the vegetables and gradually fry them in the pan. Add the spices and let everything fry until golden brown. Gradually start to cover the mixture with broth, add chickpeas, crushed tomatoes, coconut milk and let it simmer under the lid until the pumpkin is soft (I recommend cutting it into smaller pieces).
Divide the rested naan dough into about 8-10 balls, which you gradually roll out to a height of about 2-3 mm. Heat a non-stick frying pan in which you fry the pancakes dry on both sides. Use a paper towel to wipe the flour off the pan.
Season the curryat the end according to preference (you can blend some of it for a creamier consistency) and then serve. I added pumpkin seeds, Greek yogurt and toasted tofu to mine, but feel free to choose whatever you like.

Tips and tricks

○ Flavouring naan: for a stronger flavour, you can brush the pancakes with clarified butter or oil with crushed garlic and finely chopped parsley after baking.
○ Quicker preparation: you can prepare the pumpkin the day before and bake it right away (on a baking sheet with baking paper, drizzled with olive oil). This will give the curry a more pronounced flavour and speed up the preparation considerably.
○ Thickening: you can blend half of the finished mixture or add mashed pumpkin or chickpeas right at the beginning.
○ Taste adjustment: if the curry is too spicy, add a little honey or brown sugar to balance the spiciness. If it is too sweet, add a little lemon juice or vinegar to balance it out.