Indian Vegetarian Curry Fried Rice, Quinoa Cakes and Garlic Naan.

I found this recipe for the Fried Rice in a Shape Magazine. And I've made it so many times. It is so delicious. Everyone I have made it for has LOVED it. Even my husband likes it and he is not so big on Indian food. He is getting more familiar with it and enjoys it a lot more than the first time he tried it.  And for the Naan well lets just say its to die for. MMMmmmmm. I got the recipe off of allrecipes.com a while back and have made it several times. Me and Jake enjoy them very much. If you like Indian food this fried rice is definitely a recipe not to miss. Here it is:

Indian Vegetarian Curry Fried Rice

• 2 T peanut or vegetable oil, divided
• ¹/₂ cup chopped onion
• 1 T minced ginger
• 1 cup green beans, cut into 3/4-inch pieces
• ¹/₂ cup 1/4-inch diced carrots
• 1 T curry powder
• 3 cup cooked brown rice
• 1 cup canned chickpeas, rinsed and drained
• 1 cup halved cherry tomatoes
• 2 T low-sodium soy sauce
• 1/4 t red pepper flakes
• ¹/₈ t freshly ground black pepper

Directions

Heat a 14-inch flat-bottom wok or 12-inch skillet over high. Swirl in 1 tablespoon oil, add onion and ginger, and stir-fry for 10 seconds or until ginger is fragrant.

Add green beans and carrots; using a metal spatula, stir-fry for 1 minute or until beans are bright green. Stir in curry powder and stir-fry for 5 seconds or until fragrant.

Swirl in remaining oil, then add rice. Stir-fry for 1 minute, breaking up rice with a spatula until it’s well combined with vegetables.

Add chickpeas, tomatoes,soy sauce, and pepper's and stir-fry for 1 minute or until mixture is heated through. Divide among 4 bowls and serve.

The only thing I changed about the recipe is I didn't add the whole 3 cups rice I found it way too much for the vegetables and curry. And I used a spicy organic curry powder.

Garlic Naan

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.