「素食」锦上添花的番茄吃法：无水鹰嘴豆咖喱 |【Vegan】One Pot Creamy Coconut Chickpea Curry

Curry with naan is a very classic combination. I just went to the nearby morning market yesterday to buy some tomatoes. This kind of tomato is very delicious and really good for making stews. Since tomato is very juice, I use it to make the one pot chickpea curry.

咖喱配烤饼是非常经典的组合，昨天刚好去早市买到农家番茄，这个品种的番茄非常鲜美还特别化沙，特别适合做炖菜，番茄水分本身充足，今天就用它作为主料做了一锅无水番茄咖喱。

Ingredients(3 Servings)/材料(3人份):

番茄 750g Tomatoes
口蘑 6个 Six Mushrooms
胡萝卜 1根 One Carrot
熟鹰嘴豆 2杯 2 Cups of Cooked Chickpeas
干辣椒 3个 Three Dried Chilies
香菜 2株 Two Coriander
椰浆 100ml Coconut Milk

调味料/Seasoning：
咖喱块 适量（做法：https://youtu.be/erX1EUU9ZzQ）Homemade Curry Cube (https://youtu.be/erX1EUU9ZzQ)
盐 适量 Salt

烤饼/Naan：
中筋面粉 300g AP Flour
水 200ml Water
盐 3g Salt
糖 4g Sugar
橄榄油 10g Olive Oil
酵母 2g Yeast

Tips:
1. Stir frequently. Stew for 30 mins for better flavor.
多搅拌，炖够30分钟味道更好
2. I feel adding dried chili pepper makes it taste even better.
加点干辣椒，有点辣味更好吃

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