1For the Naan: Stir yeast with lukewarm water and honey and let it sit briefly.
2For the Naan: Stir yeast with lukewarm water and honey and let it sit briefly.
3For the Naan: Stir yeast with lukewarm water and honey and let it sit briefly.
4Add flour, salt, yogurt, and oil, then knead everything for about 5 minutes to form a smooth dough.
5Add flour, salt, yogurt, and oil, then knead everything for about 5 minutes to form a smooth dough.
6Add flour, salt, yogurt, and oil, then knead everything for about 5 minutes to form a smooth dough.
7Let the dough rise covered for about 1 hour.
8Let the dough rise covered for about 1 hour.
9Let the dough rise covered for about 1 hour.
10For the Curry: Drain the chickpeas, mix them with a little oil and spices, and roast them for about 20 minutes in the oven or airfryer at 180 degrees for extra crunch.
11For the Curry: Drain the chickpeas, mix them with a little oil and spices, and roast them for about 20 minutes in the oven or airfryer at 180 degrees for extra crunch.
12For the Curry: Drain the chickpeas, mix them with a little oil and spices, and roast them for about 20 minutes in the oven or airfryer at 180 degrees for extra crunch.
13While the chickpeas are roasting, finely chop the onion, garlic, and ginger and sauté them in a little oil.
14While the chickpeas are roasting, finely chop the onion, garlic, and ginger and sauté them in a little oil.
15While the chickpeas are roasting, finely chop the onion, garlic, and ginger and sauté them in a little oil.
16Add the tomato paste and roast briefly.
17Add the tomato paste and roast briefly.
18Add the tomato paste and roast briefly.
19Deglaze with coconut milk and broth, season, and let it simmer for a few minutes.
20Deglaze with coconut milk and broth, season, and let it simmer for a few minutes.
21Deglaze with coconut milk and broth, season, and let it simmer for a few minutes.
22Stir in the roasted chickpeas (set aside a few for serving), season with lime juice, and add fresh herbs.
23Stir in the roasted chickpeas (set aside a few for serving), season with lime juice, and add fresh herbs.
24Stir in the roasted chickpeas (set aside a few for serving), season with lime juice, and add fresh herbs.
25Divide the Naan dough into 8 pieces.
26Divide the Naan dough into 8 pieces.
27Divide the Naan dough into 8 pieces.
28Roll out each piece into an oval or flatten with a little flour.
29Roll out each piece into an oval or flatten with a little flour.
30Roll out each piece into an oval or flatten with a little flour.
31Bake the Naan in a hot pan without fat for 1–2 minutes per side.
32Bake the Naan in a hot pan without fat for 1–2 minutes per side.
33Bake the Naan in a hot pan without fat for 1–2 minutes per side.
34Immediately after baking, brush the Naan with melted butter mixed with grated garlic and herbs.
35Immediately after baking, brush the Naan with melted butter mixed with grated garlic and herbs.
36Immediately after baking, brush the Naan with melted butter mixed with grated garlic and herbs.
37Serve the curry topped with a dollop of yogurt and together with the warm Naan, decorated with parsley and chilies.
38Serve the curry topped with a dollop of yogurt and together with the warm Naan, decorated with parsley and chilies.
39Serve the curry topped with a dollop of yogurt and together with the warm Naan, decorated with parsley and chilies.
Ingredients
500 g Mehl
500 g Mehl
500 g Mehl
1 TL Salz
1 TL Salz
1 TL Salz
130 ml lauwarmes Wasser
130 ml lauwarmes Wasser
130 ml lauwarmes Wasser
2 TL Honig
2 TL Honig
2 TL Honig
10 g Hefe
10 g Hefe
10 g Hefe
250 ml Joghurt
250 ml Joghurt
250 ml Joghurt
2 EL Öl
2 EL Öl
2 EL Öl
1 Dose Kichererbsen
1 Dose Kichererbsen
1 Dose Kichererbsen
1 Zwiebel
1 Zwiebel
1 Zwiebel
2 Knoblauchzehen
2 Knoblauchzehen
2 Knoblauchzehen
1 daumengroßes Stück Ingwer
1 daumengroßes Stück Ingwer
1 daumengroßes Stück Ingwer
2 EL Tomatenmark
2 EL Tomatenmark
2 EL Tomatenmark
400 ml Dose Kokosmilch
400 ml Dose Kokosmilch
400 ml Dose Kokosmilch
250 ml Gemüsebrühe
250 ml Gemüsebrühe
250 ml Gemüsebrühe
1 Saft einer Limette
1 Saft einer Limette
1 Saft einer Limette
Koriander oder Petersilie
Koriander oder Petersilie
Koriander oder Petersilie
Salz
Salz
Salz
Pfeffer
Pfeffer
Pfeffer
Currypulver
Currypulver
Currypulver
Paprikapulver
Paprikapulver
Paprikapulver
Koriandersaat
Koriandersaat
Koriandersaat
Paprikapulver
Paprikapulver
Paprikapulver
Joghurt
Joghurt
Joghurt
Chilliflocken
Chilliflocken
Chilliflocken
geschmolzener Butter mit geriebenem Knoblauch und Kräutern
geschmolzener Butter mit geriebenem Knoblauch und Kräutern
geschmolzener Butter mit geriebenem Knoblauch und Kräutern
Equipment
AirfryerOfenPfanne
Tips
Roast chickpeas in the oven or airfryer for extra crunch.
Serve the curry with a dollop of yogurt and warm Naan.