I've been craving Indian food all week, but the buffets around town never seem to be open when I want to go. So tonight we made the Chickpea-Spinach Curry from 'Vegan with a Vengeance' with some whole wheat chapatis from 'The Modern Vegetarian Kitchen.' Now, I've never had much success with either curries or bread products at home. They always come out mediocre, and I never repeat them. This combo, however, was an unqualified success. Tastes just like the buffet, and it's damn good for you to boot!
I pretty much followed the curry recipe to a tee, so I won't repeat it here. I did stir in 3 tablespoons of plain soy yogurt at the end for extra tangy creaminess (I used Wildwood brand, which is made a few hours away from here in Grinnell, Iowa). I topped my curry with Pickapeppa sauce, which reminds me of the luscious tamarind sauce at Tandoor, and scooped it up with these fabulous flatbreads.
Chapatis
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Adapted from Peter Berley's 'The Modern Vegetarian Kitchen'.
1/2 cup whole wheat flour
1/2 cup spelt flour
1/2 tsp salt
3 fl. oz. water
1 Tbsp olive oil
Combine flours and salt. Add the olive oil and water and mix well. Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough is no longer sticky. Form a dough ball, wrap it in plastic wrap and let it sit on the counter for an hour.
Unwrap the dough, divide it into four pieces and roll each piece into a ball. One at a time, put the ball on a floured surface, then roll it out with a floured rolling pin until it's very, very thin.
Spray a skillet with olive oil, then heat over medium heat. Add the dough circles and cook for a few minutes on each side, or until they are browned with darker spots. Put on a plate and cover with a towel until ready to eat.
