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Naanchiladas-curry-spiced-enchiladas by food to glowAs with some television shows, where an entire episode seems to be based round a joke that came up in a production meeting, this recipe was an off-beat idea of mine that grew into a recipe. I started with the hybrid name and it kind of went from there.

But unlike some TV shows, this works. No joke.

Just a couple of notes: about the sauce, if you wish to use garam masala or another curry powder that you like, that would be just fine. Use about two tablespoons, but be prepared to add more if the flavour seems “thin.” And as for the naan, use roti or chapati if you wish, or even commercial naan, although the latter may be too thick and will tear/break (and really aren’t very nice when compared to homemade). Heck you could even add curry spices to a bought red enchilada sauce. Whatever way you do this, it’s a fun and unexpected way to enjoy vegetables. Perhaps not as unexpected as my last recipe though. 😉

Naanchiladas-curry-spiced-enchiladas by food to glow

Naanchiladas

  • Servings: 3-5
  • Difficulty: moderate
  • Print

Change out the vegetables and flatbread to suit your tastes (and perhaps to clear out your fridge). This is more a template and slightly offbeat idea than a proper recipe, so make it your own. And just to say I have labelled it as of ‘moderate’ difficulty but it isn’t difficult, just with a few more steps than a beginner cook might be comfortable. Using bought roti and a bought but spiced up red enchilada sauce would cut the steps drastically and make it a very quick midweek meal. But of course, I have to go the ‘whole enchilada.’ 😉

The Naanchilada Sauce

2 tbsp oil of choice (eg coconut, ghee or rapeseed)

1 medium onion, chopped

1 peeled clove of garlic, minced

35g (1.1 oz) peeled ginger, minced

1/2 tsp each of coriander seeds, cumin seeds, mustard seeds, hot (or mild if for children) paprika, turmeric

¼ tsp fenugreek seeds, crushed (or use ground fenugreek)

2 tbsp flour or cornflour/cornstarch OR whatever you like to use for thickening sauces

35g (1.1 oz) peeled ginger, minced

3 tbsp tomato puree

500ml vegetable stock (more as needed to get the sauce as you wish)

Special equipment: jug blender (I use this one) or hand blender. If you have neither then please use all ground spices.

1. Heat a skillet and add the spices. Let these get a bit toasty then scrape out onto a plate. Set aside.

2. Heat the oil over medium-low in the same skillet, and add the chopped onion and the garlic and sauté until the onion is soft – about five minutes. Add in the toasted spices, the ginger and the flour, and cook for a further minute, stirring. Pour in half of the vegetable stock and add all of the tomato puree, stir well and bring to a fast simmer, stirring occasionally. Let this thicken, then add the rest of the stock and let this thicken. Pour the sauce into a blender and blitz until completely smooth. Set aside. This can be done a couple of days in advance, or made and stored in the freezer. Do play with this sauce until you get it the way YOU want it.Naanchiladas-curry-spiced-enchiladas by food to glow

Naan Bread

If you need something gluten-free, why not try these brown rice tortillas? I haven’t tried them but they look like they will work well here.

250g (9 oz) plain or unbleached flour (I used spelt flour)

1 tsp sugar

½ tsp salt

½ tsp baking powder

1 tbsp kalonji/Nigella seeds OR cumin seeds

130ml (4.5 fl oz) plant or dairy milk (I used hemp milk)

2 tbsp rapeseed oil or other neutral cooking oil

1. Sift together the dry ingredients in a large bowl. Whisk the oil and milk. Make a ‘well’ in the dry ingredients and pour in the wet. Use your hand to mix the dough, and once it has come together knead it in the bowl until is smooth and elastic: you want it to spring back when you press into it. Cover the dough with a cloth or plastic wrap and leave in a warm place for 15 minutes to half an hour, to rest the gluten.

2. Turn it out of the bowl onto a floured surface and roll into a sausage shape and divide into five equal pieces. Roll out the pieces thinly. Cover the rolled dough with a cloth while you finish with the rest of the pieces.

3. Heat a skillet and lay a naan on it, turning when bubbles are just lightly browned – remember they will cook further in the oven. Set aside and cover. These can be kept wrapped in a tea towel while you sort the vegetables. You want to keep them wrapped and warm (but not hot) so that they remain pliable.naan-bread-collage by food to glow

The Naanchilada Filling

1 tbsp oil of choice

250g (8 oz) cauliflower, cut into bite-sized pieces

125g (4.4 oz) aubergine/eggplant, diced

½ onion, chopped finely

2 cloves garlic, minced

40g/1.4 oz kale, chopped (ribs removed) OR other sturdy greens

1 heaped tbsp. garam masala or curry powder (I used Steenberg Organic)

Salt, to taste

100g (3.5) cooked lentils – I used black Beluga lentils from a pouch (Merchant Gourmet) as the really hold their shape, but use any that you have

Hard, grated cheese, to top the filled naan breads (I used vintage/extra strong Cheddar but paneer but would be fab and go with the whole ‘vibe’) – optional

1. Preheat the oven to 180C/350F.

2. Heat the oil over a low-medium flame in the skillet or a wok and add the onions and garlic, sautéing for five minutes; add the remaining vegetables, the spices and a splash of water or water and a little tomato puree (if you have any, but not necessary). Saute, stirring occasionally, until the vegetables are softened.

3. To assemble, pour a thin layer of sauce in a rectangular baking dish that will fit the naans (I used one that is 30cm x 21cm / 12in x 8.5in). Take each naan and evenly fill with the vegetable mix and top with the lentils (or mix in before filling the breads), rolling them up and laying them in the dish. Pour over the sauce and smooth.

4. Place the naanchiladas in the preheated oven and bake until the sauce is bubbly on the sides and the cheese is browned and and gooey – about 20 minutes.

PS. I’m popping this over to Jac’s for her new Meat Free Mondays link-up. Why don’t you do the same with your latest veggie recipe?Naanchiladas-curry-spiced-enchiladas by food to glowNaanchiladas-curry-spiced-enchiladas by food to glow

47 thoughts on “Naanchiladas: Curry-Spiced Vegetable and Lentil Enchiladas

  1. superfitbabe says:

    This sounds so clever! Indian and Mexican cuisine are my faves!

  2. Thanks so much, Cassie. You can make it quicker than it reads or give it the superfitbabe treatment. Super-flexible recipe. 🙂

  3. docyost says:

    I really like the flexibility of this recipe. It’s an alternative to corn tortillas, and I bet a creative individual could make a gluten free version with rice tortillas or something similar. Thanks for sharing!

    1. Um, you?! Do you have or know of a rice version? It wasn’t on my radar when I was developing this but a gf link would be fab!

      1. docyost says:

        http://www.nourishingmeals.com/2014/01/how-to-make-brown-rice-flour-tortillas.html?m=1

        Here you go! I haven’t tried making this one myself yet, but it seems simple enough.

      2. Thanks! That was speedy! I’ll maybe have a go at it this week to try it.

      3. docyost says:

        I appreciate your interest! Your baking skills far exceed my own, so I’m curious to see what you can do with it!

  4. Susan G says:

    Your recipes are so enticing! This looks great… How much tomato puree in the sauce? Does the curry powder go into the vegetables? For a gluten-free version, a sturdy all-corn tortilla works – preferably organic to avoid GMO’s.
    How about lasagna-style, with grated paneer? A little culture may be a dangerous, no – delicious thing!

    1. Hi Susan. Thanks for flagging this up; I’ve amended the instructions. I was typing from scrappy notes while watching telly and sitting with OH – a bad combination for accuracy!

  5. This. Looks, Amazing. I can’t even imagine making naan but it sounds so good all together!

    1. Oh Melissa, they are SO easy. I am not a frequent baker so always approach bread baking rather reluctantly. But flatbreads are altogether less intimidating. Go on and give it a try. You will never buy them again! 🙂

  6. Cindy says:

    What a great idea! I can’t wait to try it!

  7. This looks deliciousm thanks for sharing! I will most definitely try your naan recipe 🙂

  8. Sơn says:

    love this color 🙂

  9. A great Indo-Mexican dish. 🙂

  10. Deepika Gupta says:

    Reblogged this on and commented:
    Naanchiladas: Curry-Spiced Vegetable and Lentil Enchiladas

  11. What a genius idea, love this as a take on a classic Mexican dish. So many lovely flavours and colours to enjoy!

  12. WOWOWOWOW! This sounds divine! I love it 🙂

  13. Urvashi Roe says:

    My goodness me this is a great idea for leftover shak (dry curry). I have some potato and aubergine from last night so might just try this out!

    1. Thanks for dropping by, Urvashi. Yes, you’re right – perfect for leftovers!

  14. lhvi340 says:

    Reblogged this on 2PalmsKeyLime.

  15. Totally love this fusion idea. Only wish I thought of it first.

  16. Beautiful dish and what a creative idea! Thanks for sharing.

  17. Wow, you kinda just blew my mind with this recipe!

  18. Oh boy, this looks like one hearty crowd-pleasing casserole that I should really have in my repertoire. I guess it could be made like a tortilla casserole as well to cut out the tortilla rolling steps, where you layer the naan, filling, and cheese, repeat?! I always think I need to make more hearty casserole type dishes for guests, and this is totally my answer. Thanks Kellie!

    1. I really like your suggestion for the layering thing. Do let me know if it makes it to your table. 🙂

  19. Catherine says:

    Fabulous photos and post. This sounds wonderful…and I love your site! Have a wonderful day, Catherine xo

  20. debi says:

    Wow what a fun combination of flavors! Something to make everyone happy. I love it!

  21. danzehr says:

    One of the best recipes I’ve seen all day. I love the color, the texture, and the flavors in this one; nicely done!

    1. You are far too kind, Dan. But I’ll take it! Thanks so much for stopping by. 🙂

  22. Love this, Kellie! I’ve not tried making my own naan before, but you’ve inspired me to try this. Bookmarked to try this weekend!

    1. Thanks so much, Katie. I really hope you enjoy it. 🙂 And thanks for your sweet tweet!

  23. Elizabeth says:

    Beautiful, absolutely beautiful! And I love the little bits of kale in it – here’s hoping some kale shows up in my veg box this week! Bookmarked!

  24. What a fantastic idea, I love a good hybrid! Curried lentils/aubergine is such a fantastic combo anyway, I better it’s delicious in this.

  25. I absolutely love indian and mexican foods so this really appeals to me! Lovely photos.

  26. You are a geeeenius! Love the look of these. And your homemade bread, so awesome! 🙂

  27. Sara says:

    Oh wow… This sounds phenomenal!

  28. sheila kiely says:

    my kind of food, tasty and spicy

  29. Looks utterly delicious Kellie! Love the idea of a naanchilada 😀 Yum!

  30. ema says:

    I love the look of this! Delicious and spicy inspiration – thank you for sharing 🙂

  31. solstice4art says:

    Reblogged this on La Joie De Vivre and commented:
    This looks delicious!!

If you have time, I would love to hear from you. Thanks so much!

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