6 ounces Earthbound Farm Organic Green Beans, cut in 1 inch pieces
1/2 cup 0% Greek yogurt, plus more for toppping
1 medium lemon, zest and juice
kosher salt, to taste
freshly ground black pepper, to taste
freshly chopped cilantro, for garnish (optional)
Directions
Step 1
To make the naan: In a large bowl stir together all of the ingredients until a shaggy dough forms. Turn the dough out onto the countertop and knead for about 7 minutes or until a smooth ball has formed and it bounces back when you gently press your finger into it.
Step 2
Lightly oil a bowl and place the dough in it; cover with a clean kitchen towel or cling film and place in a warm, draft free spot until it has doubled in size, 30 to 60 minutes.
Step 3
Divide the dough into 4 pieces and stretch or roll them into large ovals that are 1/8 inch to 1/4 inch thick. Allow them to rest while you preheat a cast iron pan or griddle on high heat. Cook for 2 to 3 minutes, adjusting the heat as needed if the pan is too hot, until there are brown spots and it begins to puff. Flip and cook for an additional 2 minutes.
Step 4
Remove from the heat and brush with ghee or unsalted butter, if desired.
Step 5
To make the tikka masala: Heat a deep sided skillet with a lid or Dutch oven on medium heat with the avocado oil. Once the oil is hot add the onions and sauté for 5 minutes or until they are translucent and beginning to brown around the edges. Stir in the garlic and ginger and cook for 1 minute, stirring continuously.
Step 6
Sprinkle in the spices and toast for about 2 minutes until the spices have darkened and are aromatic. Pour in the chickpeas and allow them to cook until they begin to brown, approximately 5 minutes.
Step 7
Lower the heat to medium and pour in the tomato puree and coconut milk. Stir to combine then allow the mixture to come up to a simmer before stirring in the cauliflower florets. Cover the pan for 4 minutes before adding the green beans; cover again and cook for 3 minutes or until the cauliflower florets are fork tender and the green beans are bright green and still a little crunchy.
Step 8
Remove from the heat and stir in the Greek yogurt along with half of the lemon zest and juice. Taste and season with salt and pepper, adding more lemon zest or juice as needed.
Step 9
Divide amongst 4 bowls and garnish with cilantro, a scoop of yogurt and one piece of naan per person.
