Serves 2
Directions
- 1For the Naan: Stir yeast with lukewarm water and honey and let it sit briefly.
- 2Add flour, salt, yogurt, and oil, then knead everything for about 5 minutes to form a smooth dough.
- 3Let the dough rise covered for about 1 hour.
- 4For 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.
- 5While the chickpeas are roasting, finely chop the onion, garlic, and ginger and sauté them in a little oil.
- 6Add the tomato paste and roast briefly.
- 7Deglaze with coconut milk and broth, season, and let it simmer for a few minutes.
- 8Stir in the roasted chickpeas (set aside a few for serving), season with lime juice, and add fresh herbs.
- 9Divide the Naan dough into 8 pieces.
- 10Roll out each piece into an oval or flatten with a little flour.
- 11Bake the Naan in a hot pan without fat for 1–2 minutes per side.
- 12Immediately after baking, brush the Naan with melted butter mixed with grated garlic and herbs.
- 13Serve the curry topped with a dollop of yogurt and together with the warm Naan, decorated with parsley and chilies.
Ingredients
- 500 g Mehl
- 1 TL Salz
- 130 ml lauwarmes Wasser
- 2 TL Honig
- 10 g Hefe
- 250 ml Joghurt
- 2 EL Öl
- 1 Dose Kichererbsen
- 1 Zwiebel
- 2 Knoblauchzehen
- 1 daumengroßes Stück Ingwer
- 2 EL Tomatenmark
- 400 ml Dose Kokosmilch
- 250 ml Gemüsebrühe
- 1 Saft einer Limette
- Koriander oder Petersilie
- Salz
- Pfeffer
- Currypulver
- Paprikapulver
- Koriandersaat
- Paprikapulver
- Joghurt
- Chilliflocken
- 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.
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