Vegan Curry, Naan and Mango Chutney



OK we had the best dinner night ever! We made a curry dish with brown rice, and on the side we had a salad and the best Naan bread ever with a delicious mango chutney. It was so good! The curry is actually really easy to make, you actually just throw everything in a pot and wait.



Meanwhile you can make the incredible naan bread! It is 100% whole grain made with spelt, it is yeast free and vegan! The best thing about it though was the added fresh coriander (our all time FAVORITE HERB!!) and the organic dried apricots and figs (which is just essential!). We also added some turmeric for a beautiful yellow color and added indian-ness (is that a word..?)




We hope you have had a great easter vacation! Ours has been wonderful and filled with awesomeness. We took a hike up Esjan and got a CRAZY weather. We literally got all kinds of weathers, massive snow, HUGE hail storm, rain and sun! We didn’t see any view down over Reykjavík, and almost didn’t find the path down because of the fog and snowfall but we made it in the end. It was really difficult, but the feeling is so good and rewarding afterwards. Two days later we went out for a run, and the weather was also quite extreme then… maybe we should look better at the weather forecast next time 😀

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This easter was the first year I didn’t get an easter egg. I wasn’t really in the mood for a lot of chocolate and wished for something fresh instead and my mom was the BEST! She made a huge bowl filled with beautiful fruit! So this year my egg was a dragon fruit! It was so good! I think it really is among my favorite fruits now, along with all berries and MANGOES! 🙂 haha.

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Okay  on to the recipes.. They are actually really simple, as always. We like to keep things simple and fast!
First we made the chickpea curry and while it was cooking we made the naan bread, salad and mango chutney.

Cauliflower Chickpea Curry

4 carrots
1 parsnip
1/2 large head of cauliflower
2 red bell peppers
3 cups of boiled or canned chickpeas
Handful of chopped spring onion
1 fresh red chilli, chopped
3-5 cm of chopped ginger
3 tsp of curry powder or more
1 tsp of cumin or more
1 can of coconut milk or use the other half of the cauliflower to make a cauliflower milk by boiling water and cauliflower for about 15 minutes and then blend in your blender or use a hand blender.
Handful of fresh coriander and dried apricots for garnishing

Simply chop up all the vegetables and add to a large pot along with the chickpeas, spices and coconut milk. Add water if needed. Cook for about 30 minutes or until the veggies are tender. Serve with cooked brown rice.

Naan Bread

3/4 cup whole grain spelt flour
1 tsp baking powder
1/2 tsp turmeric
1/2 tsp each of ground cumin and coriander seeds
Handful of dried apricots and figs
Small handful fresh chopped coriander
ca. 1/4 cup water

Mix all the dry ingredients together and then slowly add the water in until the dough is kneadable. Divide the dough in 5-6 balls and roll each out in a 1/2 cm thick circle. Heat a skillet and cook each naan bread until it is brown and slightly burned on the edges.

Mango Date Chutney

2 cups of mango, cut into small bite size pieces
1/2 cup of dates, chopped
1/4 cup of chopped green spring onion
1/4 cup of chopped coriander
juice from half a lime
1 cm fresh chopped ginger root or more (optional)

Place all the ingredients in your for processor and pulse about 10 times or use your hand blender.




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