VEGAN NAAN BREAD WITH LENTILS & PUMPKIN
Ingredients
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FRESH
pumpkin 1/4
onion 1pc
garlic 5pcs
ginger 4g
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PROCESSED
green peas 80g
bio flour 110g
bio coconut oil
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DRY
yellow lentils 100g
cayenne pepper
curry
dry yaest 1tsp
sea salt
Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and put water to boil.
Cut the pumpkin, chop the onion, garlic & ginger, then sprinkle with salt.
Mix the flour with yeast and salt, then add water.
Work the dough into a small ball and let it rest for 5 to 10 minutes.
Add pumpkin pieces and lentils to the boiling water.
Fry the onion in a large pan, add chopped ginger, and stir in the cooked
pumpkin with lentils. Top off with curry powder and black pepper.
For a spicy flavour, add cayenne pepper.
Divide the dough into 6 balls, then form these into 0,5cm thick,
flat and possibly round pieces.
Lightly grease a pan to prevent the dough from sticking to it. After
heating the pan, lay the flatbread on it and wait
until it’s cooked through, turning halfway.
Add sunflower seed oil and salt to the chopped garlic and mix them
all together. Then, smear the garlic mixture over each bread.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
