Vegetarian Bush Curry and Fresh Naan

Vegetarian Bush Curry and Fresh Naan

Warm up with a delicious curry in the woods.

You'll need a high walled pan or a pot for this recipe.


  • 2 cups flour
  • 1 tbs sugar
  • 1 tsp yeast
  • 1 tsp salt
  • 3/4 cup warm water
  • 1 tsp powered coconut milk powder

In a bowl or on a level surface place, make a freaking volcano of flour and pour warm water/coconut milk directly into crater. Then, add your yeast and sugar, stir and wait 5 minutes for the yeast to activate. 

Collapse your volcano by slowly incorporating the dry flour into the center. Once all mixed, need the dough into a ball and set it aside to rest until your curry is almost ready. 

Segment into 4 pieces, roll it out into 1/8 to 1/4 thick and fry on a pan or oil it up and toss it on a grill. They should puff up slightly and be chewy and delicious.


  1. Chop a large onion, a carrot or two and cube a couple potatoes too. Don't forget celery. Get this big mix into a hot pot with a table spoon of cooking oil.
  2. Once softened, add a can of chick peas, a few large diced tomatoes (1/2 can of tomato paste would also do the trick) and water...Don't drown it though. If you have some brussel sprouts, go for it! Zucchini?  Do it!
  3. It's time to spice it up. Don't skimp here! Add your powdered curry (1 tablespoon, at least) Paprika do get a bit of smokey flavour, thyme, a couple tsp of salt and a tsp of pepper. If you've want to feel some kick, toss in some hot peppers, tabasco sauce or some cayenne powder.
  4. Greens are a happy addition to this curry, so toss in some kale.
  5. Let it simmer for a while and get the Naan ready.

Minute rice is happy addition to the plate. Get your water boiling, add your rice, wait 5 minutes and Bob's your uncle.

It's time to pig out! Enjoy!

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