Malaysian Curry Vegetables and Homemade Scallion Naan

I recently came across an interesting article about empathy shared by Dr. LaBier on Huffington Post dated a few years ago.  The article was well written about the lack of empathy in today's America.  Dr.  LaBier clearly defined the difference between empathy and sympathy.  He also provided some useful guidance of how we can develop an empathetic practice.  

I personally feel that EDD (Empathy Deficit Disorder, a made up disorder by Dr. LaBier) sadly is apparent everywhere.  Many of us can't relate because we simply failed to recognize that at the end of the day, we are in fact interconnected and bound together.  It took me awhile to understand how important it is to know how to empathize.   I am thankful for all those sleepless nights when I had the voracious appetite for readings.  

This traditional Malaysian curry dish and naan bread is my tribute to Dr. LaBier's insightful article on empathy.  I've never been to India nor Malaysia and I would love to visit one day.  I used Malaysian curry because that's what I found in my mom's fridge.  As for the naan, I got this recipe from a blog called Half Baked Harvest, created by a beautiful young blogger called Tieghan.  The only difference is that I added some chopped scallions to my bread.  

I think last night's cooking experience was very inspiring.  I realized why curries and naans represent today's Indian cuisine.  This realization also strengthened my passion for cooking.  Cooking different cuisines enables me to feel more connected to the people in this world.  I hope my recipes can inspire some of you out there.  

Happy cooking, everyone!

With love, 

Cindy x

This curry vegetables dish is made with a traditional Malaysian curry paste.  This wonderful curry flavor gets even better overnight.  

Servings: 4 persons

Preparation Time: 15 minutes

Cook Time: 30-40 minutes 

Ingredients: 

1 eggplant, diced

1 small onion, finely chopped

1 carrot, diced

1 large potato, diced

1 tbsp minced fresh ginger

2 garlic cloves, finely chopped

1/2 can chickpeas, rinsed

1 tsp paprika powder

1 tsp cumin

1/4 cup rice wine/white wine

1/2 vegetable stock cube

2-3 tbsp curry paste

2 cups water

extra-virgin olive oil

Instructions: 

1) Preheat a saucepan with olive oil on medium heat, cook onion and eggplant for 3-5 minutes.  Stir frequently to avoid burning your vegetables.  Add carrot, garlic, fresh ginger, and potato.  Cook for another 3 minutes.  

2) Add cumin, paprika powder, and chickpeas.  Season.  Cook for another 5 minutes.  

3) Add rice wine and let the alcohol evaporates.  Keep stirring.

4) Add water, vegetable stock, and curry paste.  Bring the saucepan to boil then reduce heat and simmer with a lid on for 10-15 minutes. 

Recipe for Naan --

Servings: 8 naan

Preparation Time: 20 minutes

Cook Time: 2 minutes for each naan

Ingredients: 

4 cups all-purpose flour

1 tsp salt 

1.5 tsp baking powder

1 tsp baking soda

1 tbsp sugar

1/4 cup warm water

1 tsp dry yeast

1 cup warm milk

1 cup greek yogurt

3-4 tbsp melted butter

1/2 cup chopped spring onion

Instructions: 

1) Dissolve water, sugar, and dry yeast in a small bowl.  Let it sit for 10 minutes and allow the yeast to foam up.

2) In a large mixing bowl, mix flour, salt, baking soda, and baking powder.  Then add the yeast mixture along with greek yogurt and milk to the mixing bowl.  You may use a wooden spoon or spatula for mixing and start kneading with your hands after.  When the wet and sticky dough forms, cover the bowl with a damp towel and allow it to rise in a warm place for 1 hour.  

3) Divide the dough in 8 small balls equally.  Use a rolling pin to flatten the dough on a lightly floured surface.  

4) Brush melted butter and sprinkle scallions on each side of the flattened dough.  Sprinkle a tiny bit of sea salt if you desire.  

5) Preheat a skiller or frying pan on medium low heat, cook each side of the naan for 1-2 minutes with a lid on.  

Eating with hands......  Mary is my hand model nowadays.  Lol

Every scoop of the curry with naan is sensational.  Enjoy! :)