One Pot Happy Curry with Garlic Naan

Designed to help your gut work at it's best so it can produce more of the neurotransmitters which make you feel happy! Don't be put off by the list of ingredients-there are a couple of time savers in here so it's quick quick and simple to make. Serve with ready to eat wholegrain rice pouches if you don't want to make the naan.
I've used digestive spices in this curry which I recommend if you struggle to digest beans and lentils. They can help reduce gas, reduce pain and bloating and stimulate the production of digestive enzymes. So you can enjoy the benefits of these fabulous foods without the side effects!

Yields5 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 2 tbsp olive oil
 1 onion, finely chopped
 3 garlic cloves, crushed
 1 thumb sized piece of ginger grated
 2 tsp garam masala
 ½ tsp chilli powder
 1 tsp turmeric
 2 tsp digestive spice blend - optional -(https://www.anupreetattridge.com/spiceblendrange/digestivespiceblend)
 1 mugful of frozen diced butternut squash (300g/ 1/2 butternut squash)
 1 l vegetable stock
 1 mugful (300g) red lentils
 1 400g tin of chopped tomatoes
 1 400g tin of chickpeas
 5 balls of frozen spinach
 1 packet of bok choy
 1 packet of tenderstem broccoli
 3 tbsp coconut cream
 1 handful of chopped coriander
Garlic Naan
 260 g coconut yoghurt
 250 g gluten free self raising flour
 ½ tsp gluten free baking powder
 big pinch of salt
 2 tbsp olive oil
 2 garlic cloves, crushed
Curry
1

Heat the oil in a large pan on a medium heat and cook the onion for 4-5 minutes until softening

2

Add the spices, garlic, ginger, plenty of black pepper and butternut squash and stir

3

Pour in the vegetable stock and bring to a simmer

4

Rinse the lentils and add to the pan, stirring to make sure they've broken up

5

Add the chickpeas, tinned tomatoes and spinach and bring back to a simmer

6

Cook for 5 minutes then add the bok choy and broccoli

7

Simmer for a further 10 minutes until the lentils are softened (while the curry is simmering start the naan breads)

8

Stir through the coconut cream and top with coriander

Garlic Naan
9

Mix the flour, salt, baking powder and yoghurt with a wooden spoon until well combined, using your hands if needed at the end to bring together into a ball of dough

10

Divide into 5 and roll each one out to around 0.5 cm thick

11

Cook on a hot frying pan over a high heat for around 2 minutes on each side (no oil needed)

12

While the first ones are cooking mix the oil with the crushed garlic and season

13

Brush each naan generously with the garlic oil when cooked

Ingredients

 2 tbsp olive oil
 1 onion, finely chopped
 3 garlic cloves, crushed
 1 thumb sized piece of ginger grated
 2 tsp garam masala
 ½ tsp chilli powder
 1 tsp turmeric
 2 tsp digestive spice blend - optional -(https://www.anupreetattridge.com/spiceblendrange/digestivespiceblend)
 1 mugful of frozen diced butternut squash (300g/ 1/2 butternut squash)
 1 l vegetable stock
 1 mugful (300g) red lentils
 1 400g tin of chopped tomatoes
 1 400g tin of chickpeas
 5 balls of frozen spinach
 1 packet of bok choy
 1 packet of tenderstem broccoli
 3 tbsp coconut cream
 1 handful of chopped coriander
Garlic Naan
 260 g coconut yoghurt
 250 g gluten free self raising flour
 ½ tsp gluten free baking powder
 big pinch of salt
 2 tbsp olive oil
 2 garlic cloves, crushed

Directions

Curry
1

Heat the oil in a large pan on a medium heat and cook the onion for 4-5 minutes until softening

2

Add the spices, garlic, ginger, plenty of black pepper and butternut squash and stir

3

Pour in the vegetable stock and bring to a simmer

4

Rinse the lentils and add to the pan, stirring to make sure they've broken up

5

Add the chickpeas, tinned tomatoes and spinach and bring back to a simmer

6

Cook for 5 minutes then add the bok choy and broccoli

7

Simmer for a further 10 minutes until the lentils are softened (while the curry is simmering start the naan breads)

8

Stir through the coconut cream and top with coriander

Garlic Naan
9

Mix the flour, salt, baking powder and yoghurt with a wooden spoon until well combined, using your hands if needed at the end to bring together into a ball of dough

10

Divide into 5 and roll each one out to around 0.5 cm thick

11

Cook on a hot frying pan over a high heat for around 2 minutes on each side (no oil needed)

12

While the first ones are cooking mix the oil with the crushed garlic and season

13

Brush each naan generously with the garlic oil when cooked

One Pot Happy Curry with Garlic Naan

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