Garlic Butter Naan

1. Whisk together the warm water, dry active yeast, and sugar in a large bowl until the yeast is dissolved. Let sit for 10 minutes until the yeast begins to foam.
2. Whisk in the Greek yogurt and warm milk until smooth.
3. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet, stirring with a wood spoon until the mixture starts to come together.
4. Use your hands to knead the dough, picking up all the loose bits and forming the dough into a ball. Once formed, place it in the bottom of the bowl and cover with a damp cloth. Let rest in a warm place for 1 hour, or until the dough doubles in size.
5. After about 45 minutes, combine the butter, garlic, and rosemary in a small saucepan. Let melt over low heat to infuse the flavors. Keep warm.
6. Once the dough has risen, cut it into 8 equal pieces (or 16 for smaller breads) and form them into balls. Use a lightly floured rolling pin to roll out each dough ball into an oval shape on a lightly floured surface. You’ll want the dough to be about ¼” thick. Keep covered with a cloth.
7. Heat a cast-iron skillet over medium-high heat. Once smoking hot, brush one of the pieces of dough with the butter. Lay the dough into the hot pan. Cover with a lid and cook for a minute. Remove the lid, flip the dough, and continue to cook for another minute or so until cooked through.
8. Transfer the naan to a plate, brush the top side with more butter, sprinkle with a pinch of salt, and keep covered to stay warm and soft. Repeat with the remaining pieces of dough.

Rice

1. Combine the rice, water, and coconut oil in a heavy-bottom pot. Bring to a boil. Cover and lower the heat all the way. Cook for 40 minutes.
2. Turn off the heat and let sit for 10 more minutes. Fluff with a fork and keep warm until serving.

Roasted Winter Vegetable Curry

1. Preheat the oven to 425F.
2. Scrub the carrots well (I like keeping the skins on for this) and cut them in half or in quarters lengthwise, depending on how thick they are. Cut all of the long carrots in half crosswise, keeping any shorter carrots whole. Toss the carrots with a bit of oil and spread them out onto a sheet pan. Sprinkle with a pinch of salt. Roast for 20 minutes.
3. Trim about an inch off the end of each stalk of broccolini. Pull off all the leaves. Cut any thick stalks in half lengthwise. Toss the broccolini with a bit of oil and spread it out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
4. Cut the bok choy into quarters. Slice each bulb of fennel into quarters, remove the core, and then slice each quarter into half to create thin wedges. Toss the bok choy and fennel with a bit of oil and spread them out onto another sheet pan. Sprinkle with a pinch of salt. Roast for 10 minutes.
5. Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom of the pan. Add the diced red onion and let sauté for a few minutes until tender and caramelized.
6. Stir in the chili peppers and cook another minute or so. Add the garlic, ginger, and piece of lemongrass. Cook another 30 seconds. Add a splash more oil, then the curry paste. Stir the curry paste to incorporate it, and let it cook in the oil for a minute or so.
7. Next, add the coconut milk and water. Let the liquid come to a simmer. Simmer for 15 minutes on low, stirring often.
8. Lastly, turn off the heat and stir in the lime juice and fish sauce. Taste and adjust the seasoning if needed.

To Assemble

1. Spoon the rice into a large, shallow bowl or platter. Pile the roasted vegetables and ladle the curry sauce over top.
2. Garnish with the Greek yogurt, pomegranate seeds, watercress, chili peppers, and lime wedges.
3. Serve with the naan bread alongside for dipping.