baking couture VEGETABLE + CHICKPEA CURRY with NO YEAST NAAN BREAD

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• Vegetable and Chickpea Curry
• • 1 tablespoon vegetable oil
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  • 1 large brown onion, chopped
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  • 2 garlic cloves, crushed
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  • 2 tablespoons curry powder
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  • 3 teaspoons ground cumin
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  • 800g can diced tomatoes
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  • 1/2 lemon, juiced
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  • 300g can chickpeas, drained, rinsed
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  • 150g orange sweet potato, peeled, diced
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  • 1 large carrot, peeled, diced
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  • 1 small red capsicum, diced
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  • 250g cauliflower, cut into florets
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  • 100g button mushrooms, halved
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  • 4 small yellow squash, halved
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  • 250g broccoli, cut into florets
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  • steamed jasmine rice and natural yoghurt, to serve
• 1. Heat oil in a large saucepan over medium heat. Add 
     onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add garlic, curry powder and cumin. Cook, stirring, for 1 minute or until aromatic.
  2. Stir in tomatoes. Simmer for 3 minutes or until sauce thickens. Add 1/2 cup cold water, 2 tablespoons lemon juice, chickpeas and vegetables. Increase heat to high. Bring to the boil.
  3. Spoon curry into slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon curry over rice. Serve with yoghurt.

No Yeast Naan Bread

• 2 ½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup milk
• ½ cup yogurt
• 1 tablespoon oil
• 1 beaten egg
• ½ teaspoon sugar
• ½ teaspoon cumin seed
• Mix together dry ingredients.
• Heat oil in pan.
• Add milk, egg and yogurt to pan and heat until just warm.
• Add wet ingredients to dry.
• Mix the dough, knead just until held together.
• Let rest, covered up to 45 minutes.
• On floured surface pat out into two patty shaped surfaces.
• About 1/2 inch thickness.
• Broil under medium heat, turning once.
• These will bubble and go slightly brown.