Garlic Butter Naan

Here's the recipe, from my post on veggie curry, for the naan. It turned out great. Do note though that this recipe makes a large amount of naan. However, I can now testify that freezing the dough totally works. I just made some a few minutes ago and enjoyed it. These turned out as nice individual sized pieces(even though I just ate three). I cooked them up on my George Foreman, which was slightly time consuming because there is only so much space to work with. But cooking 2 at a time and your good to go in just a few short minutes. We still have a bunch in the freezer to be pulled out whenever that naan craving hits.

INGREDIENTS:
2 1/4 teas active dry yeast (equals one packet)
1 cup warm water
1/3 cup sugar
3 tbls milk
1 egg, beaten
2 teas salt
4 1/2 cups flour
cooking spray
butter
garlic salt

*In a large bowl dissolve the yeast in the warm water. After 10 minutes stir in sugar, milk, egg, salt, and 4 cups of the flour.
*Knead on a floured surface until super smooth. If too sticky add more flour, as needed. Place in a well oiled bowl and let rise for an hour.
*Punch down the dough. Pinch off and roll into small balls. Place them on a try and cover with a damp cloth. Let rise for another half an hour.
*Heat up your Foreman, or large skillet if you so choose. Melt a little butter and mix with a dash of garlic salt in a small bowl and set next to your grill. Stretch out dough until nice and thin. Spray the grill and place dough on it. Cook until browned. Brush uncooked side with garlic butter and flip, grilling again until browned.
*Enjoy.

Veggie & Garbanzo Bean Curry

Tonights dinner, well lets just say it was kind of a last minute change of plans. All day I kept thinking it was Friday-not sure why. But my thought process when cooking on Friday is not like that of Sunday-Thursday. See, on those days, I'm always keeping Al in mind. Leftovers for lunch that is. So I changed it up and made this tonight instead of tomorrow. And tonights dish(its a doosey)will be made tomorrow.

This is yet another inspiration from the vegan stoner blog. Al is mad in love with curry. The boy could eat it, like always. When he came home from work he was hungry, which is totally the norm. Usually we eat dinner around 5:30, depending on the day. But this was going to take a bit longer. Mainly because my motivation for making it didn't start until later and also because I decided to make naan. For the first time. Ever. Not that it turned out to be terribly difficult, just a little more time consuming. I'll toss out the naan recipe some time in the not so distant future. Back to the curry. It was made, it was consumed, it was good. Wish I would have had some more yogurt, could have been a little more saucy. Next time! So I'm doubling what I used as far as yogurt goes.

INGREDIENTS:
olive oil
2 green bell peppers, chopped
3 medium carrots, peeled and chopped
1 can chickpeas, rinsed and drained
12 oz plain greek yogurt
4 tbls curry powder
1 teas garlic powder
prepared brown rice

*Heat olive oil in a medium pot, add carrots and peppers. Cook for a few minutes and then add in beans, yogurt, curry, and garlic powder.
*Mix and cook until veggies are soft.
*Serve with brown rice.