This hearty stew is inspired by butter chicken, a North Indian dish made by cooking chicken in a mildly spiced curry sauce. Here, cauliflower takes the place of chicken, and instead of curry sauce, it is cooked in a broth spiced with turmeric, garam masala, and more. Red lentils give this stew a boost of protein and make it even more filling. Serve this stew oven rice with a side of roasted garlic naan.
Butter Cauliflower Stew With Roasted Garlic Naan [Vegan]
For the Naan:
- 1 head of garlic
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 cups warm water
- 1/2 teaspoon cumin
- 3 1/4 cups of flour, plus more for working the dough
- 3 tablespoons vegan sour cream or unsweetened vegan yogurt
- 1/4 cup vegan butter, melted
For the Butter Cauliflower Stew:
- 2 tablespoons coconut oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4 tablespoons tomato paste
- 1 can coconut milk
- 4 cups vegetable broth
- 1 tablespoon agave nectar or any other liquid sweetener
- Juice of 1 lime or 1/4 cup rice wine vinegar
- 1 small head of cauliflower, cut into bite-sized pieces
- 1 sweet potato, cubed into bite-sized pieces
- 1/2 cup red lentils
- 1 bay leaf
- 1 tablespoon garam masala
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1/2 teaspoon Sriracha
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons salt or to taste
- Freshly cracked black pepper
- 1/4 cup of fresh cilantro, chopped, plus more for garnish
To Make the Naan:
- Preheat the oven to 350°F. Cut the very top of the head of garlic so all of the cloves are exposed. Place on a square of tinfoil. Drizzle a little olive oil on top, sprinkle a little salt and crack a little pepper. Wrap the garlic and place in the oven directly on the rack. Take out after 40 minutes. There will be very hot steam inside the tinfoil, so let it cool for a few minutes before you unwrap it.
- In a small bowl, add sugar and salt to warm water. Sprinkle in your yeast and let bloom for 5-10 minutes, until fragrant and frothy.
- In a large bowl, whisk your flour and cumin together.
- When yeast is ready, add in the sour cream or yogurt. Whisk this mixture together. Add the wet mixture to the flour and mix until it’s a shaggy dough.
- Turn out onto a floured surface and knead until the dough is smooth and isn’t sticky. Roll it into a ball, coat lightly in olive oil, and let sit in a warm spot for 25-30 minutes.
- Roll out onto floured surface, semi-flattened out. Squeeze the roasted garlic into a small bowl and mash with a spoon until it is like a paste. Spread the garlic across the dough. Knead for a few times until you feel that the garlic is distributed evenly.
- Separate into eight equal balls of dough. Roll out each, making sure they are not too thin.You don’t want them to be transparent.
- Heat cast iron skillet on medium heat and have your butter melted, and ready. When hot, place one naan in the skillet. Quickly brush with butter. When bubbles start to form (30 seconds to 1 minute), flip and brush the other side with butter. When cooked, transfer to a plate.
- Continue process until all of your naan is cooked.
For the Butter Cauliflower:
- In a large pot, sauté onion and garlic in the oil.
- Add tomato paste, coconut milk, vegetable broth, sweetener, and lime.
- Add the cauliflower, sweet potatoes, and red lentils.
- Bring to a simmer.
- Add the bay leaf, garam masala, turmeric, curry powder, Sriracha, ginger, salt, and pepper.
- Simmer until sweet potatoes and cauliflower are cooked until tender ( but not mushy).
- Add your cilantro just before serving.
- Serve over basmati rice and sprinkle with your extra cilantro.