Let’s be real: the best part about Indian food is the naan. As I’m sure most of you gathered by now, I love easy meals that aren’t lacking in flavor and since Indian is one of my favorites, this recipe is perfect!
I probably eat Indian food more often than not so I love finding newish recipes to test out. This one is definitely going in the frequently used dinner recipes box.
Naan Curry Pizza
- 4 pieces naan
- 1/2 eggplant, sliced
- 1/2 onion, diced
- 1 teaspoon garlic paste
- 1 can fire roasted tomatoes, crushed
- 1 can chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- 1/2 cup basmati rice, cooked
- 1 teaspoon curry powder
- 1/4 teaspoon garam masala (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- feta cheese
- tomato paste
- olive oil
Preheat your oven to 475º.
Sprinkle the eggplant slices with salt and let sit for 10 minutes to “sweat.” Pat the eggplant dry and roast in the oven on a parchment-lined sheet pan until golden brown.
Add about 1 tablespoon of olive oil to a large skillet over medium heat. Add the onions and begin to caramelize. Remove the eggplant from the oven, chop and add to the onions.
When the onions have become translucent and fragrant, add in the garlic paste, tomatoes and spices. Here you have the option to puree this mixture in a food processor or leave it chunky. If you do use the food processor, return the onion mix to the skillet and continue to cook.
Add in the chickpeas and vegetable broth. Cook until the vegetable broth had reduced and the mixture is thickened.
Mix in the cooked basmati rice and set aside.
Place the naan on a pizza stone or sheet pan and spread a thin layer of tomato paste on each piece.
Evenly distribute the curry mix onto each piece of naan, sprinkle with some feta cheese and bake until the cheese has melted, about 10 minutes.
Remove from oven, drizzle with additional olive oil and enjoy!