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Rainbow Naan with Chickpea Curry

What an amazing spectrum of colors, , and spices presented in this spread for Rainbow Naan with Chickpea Curry!  South Asian cuisine is chock full of bold, gorgeous dishes that explode with wondrous flavors and aromas so what better way to enjoy it than with bright beautiful color to match its vibrance! Suncore Foods® Supercolor Powders—Vermillion Annatto, Velvet Red Beet, and Premium Midori Jade—shine beautifully through the Rainbow Naan, which is perfectly soft, pillowy, and chewy to pair with a mouth-watering chickpea curry! Try this recipe for your next dinner party and impress! It’s not intimidating as it seems as it uses a lot of intuition, where you feel when the naan or curry are just right. (Not literally, tread with caution when dealing with heat) Add a little milk here, add a little flour there, cook the curry longer if you want it thicker…all up to you! 

Ingredients

Makes 6-8 Naans

Orange Dough Ingredients:
¾ tsp active dry yeast
Pinch of sugar
½ cup warm plant-based milk (don’t use regular milk or water, this makes it creamy and soft)
1 cup 1-to-1 gluten-free flour
½ tsp Suncore Foods® Rose Salt (or to taste)
¼ tsp garlic powder
1 tsp Suncore Foods® Vermillion Annatto Supercolor Powder

Green Dough Ingredients:
¾ tsp active dry yeast
Pinch of sugar
½ cup warm plant-based milk (don’t use regular milk or water, this makes it creamy and soft)
1 cup 1-to-1 gluten-free flour
½ tsp Suncore Foods® Rose Salt (or to taste)
¼ tsp garlic powder
1.25 tsp Suncore Foods® Premium Midori Jade Matcha Supercolor Powder

Pink Dough Ingredients:
¾ tsp active dry yeast
Pinch of sugar
½ cup warm plant-based milk (don’t use regular milk or water, this makes it creamy and soft)
1 cup 1-to-1 gluten-free flour
½ tsp Suncore Foods® Rose Salt (or to taste)
¼ tsp garlic powder
½ tsp Suncore Foods® Red Beet Supercolor Powder
¾ tsp Suncore Foods® Velvet Red Beet Supercolor Powder

Chickpea Curry Ingredients (Serves 2):
Drizzle of oil
1 medium onion, chopped
3-4 garlic cloves, chopped
1.5 cups cooked (or canned) chickpeas
1.5-2 cups water
2 tbs gluten-free ketchup
2 tbs tamari
1.25 tsp garam masala
¾ tsp ground cumin
Suncore Foods® Rose Salt to taste
Cayenne/chilli powder to taste (optional)
1/3 cup dairy-free yogurt

 

Directions

1. Rainbow Naan — In 3 separate bowls or jars, combine yeast and warm milk, set aside for 10-15 minutes. Make each dough separately: In a large bowl, combine flour, salt, garlic powder and Supercolor. Make a well in the centre and add milk + yeast mixture. Using a spatula mix well until crumbly and using your clean hands knead the mixture into a dough. Knead for 2 minutes until well combined and form a dough ball. If the dough is too dry, add some more milk and if the dough is too wet, add some more flour. Place the dough in the same bowl and cover it with a damp cloth or wet paper towel for 30 - 45 minutes. Once ready, don’t re-knead the dough. Separate each dough into 6-8 portions. Continue to keep the dough covered while working to avoid the dough from drying out. Use 1 portion of each dough: Roll each portion into a short rope, maximum 2” long. Place one rope on top of the other followed by the third dough and lightly press down on it so the 3 doughs are sticking together. Gently re-roll the combined doughs into a short rope, not more that 2” long. Place wax paper on your work surface. This will make working with gluten-free dough easier. Place one end of the rope into your palm or on the wax paper and press the dough down from the other end forming a disc. Using a rolling pin, evenly roll out the disc until the naan dough is approximately ¼” thick. Place a pan on medium heat, once hot, drizzle some oil and spread it around evenly. Pick up the rolled-out naan using the wax paper and turn it upside down on your palm. Gently remove the wax paper and place the rainbow naan on the pan. Cook for 2-4 minutes on each side or until bubbles start to form and the naan is lightly browning on both sides. As stove temperatures vary, break off a piece of the naan to check if it’s properly cooked through, if not continue to cook as needed. Repeat the same process for remaining dough. Serve hot with chickpea curry, salad and yogurt. Spread some butter on the naan for additional taste.

2. Chickpea Curry — Place a large pot on medium heat, once hot, drizzle some oil and spread it around evenly. Add onions and garlic and continue to cook until onions are golden brown. Add chickpeas, water, ketchup and Tamari. Cook for 2-3 minutes until water starts to heat up (not boiling yet). Add garam masala, cumin, salt and chilli (if using). Bring to boil, reduce heat to medium-low, cover and cook for 20 minutes, stirring every 5 minutes. Uncover the pot and continue to cook for 2 minutes. Mix in yogurt and cook for 2-3 minutes. If you’re happy with the consistency of the curry, remove from heat. If not, continue to cook uncovered until the curry thickens up some more. Remove from heat and cover for 10 minutes before serving. Garnish with fresh cilantro and a drizzle of lime juice. Serve hot with hot naan, salad and yogurt.

 


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