Who’s in the mood for some Indian food?
Indian Red Coconut Curry + Homemade Pitas (Vegan)
Try something new tonight and make this, totally from scratch, curry with the softest homemade pitas!
Prep Time 30 minutes
Cook Time 1 hour
rising time 1 hour
Total Time 1 hour 30 minutes
- 1 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 2 tablespoon oil
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 1 small onion diced
- 1/2 head cauliflower florets
- 2 medium carrots diced
- 1 cup grape tomatoes
- 1 cup water
- 1 teaspoon red Thai curry paste
- 1 12- ounce can full fat coconut milk
- 2 cups tomato sauce
- 1/4 cup fresh cilantro leaves (plus more for garnish)
- 4 teaspoons curry powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 14 ounce package organic, firm or extra-firm tofu
- 1 tablespoon olive oil
- 1 15 ounce can chickpeas, drained and rinsed
Combine yeast, sugar and water in a medium mixing bowl. Stir to dissolve then allow it to sit for about 5 minutes until bubbly. Mix in oil, salt, and flour and stir until it starts to form a dough. Turn out onto a lightly floured surface and knead for 3 to 4 minutes. Place in an oiled bowl and cover loosely with plastic or a damp towel then place bowl in a warm spot to rise for about 1 hour. After about 45 minutes, turn oven on to 450 degrees F (230 C) and place a baking tray on the top rack.
Divide the dough into 8 balls and roll out balls into circles, about 10 inch diameter. Remove hot pan from oven and carefully place first 2 pitas (or 3 if they fit) flat on tray and bake for 2 minutes then quickly remove tray from oven, flip pitas, and bake for another 2 minutes. Remove pitas and repeat this cooking process for the rest. Wrap pitas in a foil packet to keep the warm and soft. Store in an air-tight container for up to 1 week. (They can also be frozen.)
~Crispy Tofu~ (optional, skip this step if not using)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. For crispy tofu, it needs to be pressed first. Wrap the tofu in a kitchen towel or paper towels and place a heavy object on top, like a pan or cans (or use a tofu press). Let drain for at least 15 minutes. Unwrap the tofu and cut into cubes. Place on the baking sheet and bake for 25-30 minutes until golden brown and crispy. Set aside until ready to add to curry.
Heat olive oil in a large saute pan over medium high heat and add onion, carrots, and cauliflower. Cook for 4 to 5 minutes until starting to soften, then add tomatoes and cook for about 5 minutes longer.
Stir the curry paste with 1 cup of water and pour into pan, followed by coconut milk, tomato sauce, and cilantro and bring to a boil. Reduce heat to medium low and add curry powder, garam masala, salt, and pepper (and chickpeas if using). Simmer uncovered, stirring occasionally, for about 10 minutes until sauce has thickened a bit. If including, add the tofu now and continue cooking for about 5 minutes until heated through. Serve hot with warm pitas.