What could possibly be more comforting than dunking slices of homemade naan bread into a bowl of warm stew? Not much, that's for sure. Mango and coconut give this stew a tropical twist while quinoa and lentils add protein and heartiness. Oh and by the way, the naan bread is totally gluten-free!

Coconut-Mango Stew With Homemade Naan Bread [Vegan, Gluten-Free]

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For the Homemade Naan Bread:

  • 3 cups gluten-free flour
  • 1 1/4 cups dairy-free yogurt
  • 2 tablespoons baking soda
  • 1/2 cup oat milk
  • 1-2 cloves garlic
  • A pinch of salt
  • Coconut oil, for frying

For the Coconut-Mango Stew:

  • 1 15-ounce can coconut milk
  • 1/2 cup green lentils
  • 1/2 cup quinoa
  • 2 mangos
  • 2 sweet potatoes
  • 1 bell pepper
  • Fresh herbs, to taste
  • Curry powder, to taste
  • Orange zest, to taste
  • Mixed nuts, to taste
  • 1 onion (optional)


To Make the Naan Bread:

  1. Combine the dry ingredients in a bowl.
  2. Mix the yogurt and milk. Add to the bowl with the dry ingredients while kneading well until you get a slightly sticky dough. Do not add all wet ingredients at once.
  3. Cover the dough and put it in a warm place for about one hour.
  4. Prepare your work surface with extra flour. Form 8-12 (depending on the size you wish) balls out of the dough and flatten into long ovals.
  5. Heat oil in a frying pan. Put the bread dough into the pan piece by piece. Flip after about two minutes. After another minute, remove from the pan. Optionally, you can sprinkle some extra coconut oil on the finished bread.

To Make the Coconut-Mango Stew:

  1. Cook the lentils and the quinoa according to the package's instructions.
  2. Peel the sweet potatoes and cut into small cubes.
  3. Peel the mango and cut into bite-size pieces or strips. Same with the bell pepper
  4. Add the coconut milk and the sweet potato cubes to a large saucepan and bring to a boil. Then add mango and bell pepper, herbs, curry, orange zest, and the mixed nuts. Cook for about 10-15 minutes on medium heat; the vegetables should not be too soft. Shortly before the time is up, add the cooked lentils and quinoa to reheat.
  5. Optionally, fry onion ring in a bit of coconut oil and enjoy on top of the stew.

Nutritional Information

Total Calories: 3637 | Total Carbs: 642 g | Total Fat: 89 g | Total Protein: 89 g | Total Sodium: 444 g | Total Sugar: 113 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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