The curry recipe says it makes four servings, but it probably makes closer to six servings. I think it’s a great recipe to make at home because the recipe is easy to follow, but results in a dish with complex flavors. The squash stays nice and firm throughout the cooking, but can be mushy when reheated. The spinach wilts almost immediately when you stir it in — I don’t think there’s any need to continue cooking it with the pan covered as the recipe suggests. If you like your curry spicy, I suggest using 3 generous tablespoons of curry paste.
I halved the samosa recipe and still got nine large pastries. We could have made a meal out of that alone. They turn out quite spicy, but the pastry dough and dip temper the heat well. Before assembling the samosas, I mashed the filling with a potato masher and I think that made the assembly and consumption a bit easier.
The naan was, perhaps, the best part of the meal. That isn’t to say that the curry and samosas weren’t delicious, but the naan was out of this world. In a blind test, I bet you wouldn’t have been able to tell the difference from this naan and a restaurant’s naan. Glenn was the mastermind behind this dish. The trick seemed to be cooking the bread on an extremely hot surface. The recipe is below.
- 3 1/4 cup flour
- 1 tsp salt
- 1 tsp instant yeast
- 6 oz plain yogurt
- 1/2 cup water, warm
- 2 Tb oil
- 1 tsp honey
- Mix all ingredients. Knead 6-8 minutes. Let rise 1 1/2 hours. (Dough will still be very sticky.) Divide into 8 balls. Flatten.
- Oven: Preheat oven to 500 with baking stone on bottom rack. Place flattened dough on stone and bake 4 minutes on each side.
- Stove Top: Heat a dry cast iron skillet over high heat. When the skillet is very, very hot, place flattened dough in the center. Cook 4 minutes on each side.