Keema Curry with Rice Flour Naan
These naan and Keema curry are both made with rice flour. The naan has potato starch and yogurt, making it fluffy and moist.
For the naan
|2 cups (320g)||rice flour|
|⅓ cup (60g)||potato starch|
|1¼ teaspoons (6g)||dry yeast|
|¾ teaspoon (4.5g)||salt|
|1 tablespoon (12g)||sugar|
|¾ cup (200g)||plain yogurt|
|1½ tablespoons (20ml)||olive oil|
|½ cup (100ml)||warm water 105°F (40°C)|
For the curry
|1 tablespoon (15ml)||olive oil|
|2 teaspoons (10g)||garlic, minced|
|2 teaspoons (10g)||ginger, minced|
|6oz/160g||pork, cut into ⅓ inch (1cm) cubes|
|½ (100g)||onion, diced (about ½ cup)|
|¼ (100g)||eggplant, diced (about 1 cup)|
|1 (100g)||zucchini, diced (about 1 cup)|
|¼ (40g)||red bell pepper, diced (about ¼ cup)|
|2 (200g)||tomatoes, diced (about 1 cup)|
|2 tablespoons (12g)||curry powder|
|1 tablespoon (15ml)||Worcestershire sauce|
|1 tablespoon (15g)||ketchup|
|1 teaspoon (7g)||chicken bouillon|
|¾ cup (200ml)||water|
|Salt and pepper to taste|
|¼ cup (40g)||rice flour|
|3 tablespoons (60ml)||water|
For the naan
In a medium bowl, mix dry ingredients and stir well.
Add yogurt and olive oil to the dry ingredients and start kneading. Add warm water gradually, adjusting the amount to reach a desired firmness.
When combined well, cover the bowl with plastic wrap, and leave at the room temperature to let the dough rise for 40-50 minutes.
Divide the dough into 4 equal portions. Make oval shapes, using a dusted rolling pin, if necessary. Cover with plastic wrap, and let them rest for another 20 minutes.
For the curry
Heat olive oil in a pot over low-heat. Sauté garlic and ginger until fragrant.
Add pork and sauté.
Add the remaining vegetables and sauté, then add the tomatoes.
When cooked thoroughly, season with curry powder, Worcestershire sauce, ketchup, and chicken bouillon. Add water.
Simmer for 15 minutes, then season with salt and pepper.
In a small bowl, combine rice flour and water. Mix into the curry. Stir until the curry thickens. Set aside.
Heat a skillet over medium-high heat. Place the naan dough on the hot dry skillet. When air bubbles on the top and turns brown on the bottom, flip. When golden brown on both sides, set aside. Repeat for the remaining dough. Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.