Making naan without yeast is simple and results in a soft, fluffy bread perfect for scooping up curries and sauces. Here's a straightforward recipe for yeast-free naan that you can easily make at home.
Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/2 cup plain yogurt (can use dairy or plant-based)
1-2 tablespoons oil (sunflower, avocado oil), plus more for cooking
Optional: minced garlic, chopped cilantro, or other herbs for flavor
Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix together until well mixed.
2. Make the Dough: Pour the yogurt mixture into the dry ingredients. Mix with a spoon or your hands, then add water until a soft dough forms. If the dough feels too sticky, add a little more flour; if it's too dry, add a bit more water. Knead the dough for about 2-3 minutes until smooth. Rub 1 to 2 tablespoons of oil onto the dough.
3. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 20 to 30 minutes at room temperature. This resting time helps the dough to soften and makes it easier to roll out.
4. Divide and Roll: After resting, divide the dough into 6-8 equal portions. Roll each portion into a ball and then flatten it with a rolling pin on a lightly floured surface. Aim for a thickness of about 1/8 to 1/4 inch. You can shape the naan into traditional teardrops or keep them circular.
5. Cook the Naan: Heat a cast iron skillet or a frying pan over medium-high heat. Lightly brush one side of the naan with oil and place it oil-side-down in the skillet. Cook for 1-2 minutes or until bubbles form on the surface and the bottom is golden brown. Brush the top side with oil, flip, and cook for another 1-2 minutes. Repeat with the remaining dough.
6. Optional Garlic Butter: If you enjoy garlic naan, melt some butter with minced garlic and brush it over the hot naan right after cooking.
7. Serve: Serve the naan warm, as a side to your favorite dishes.

Tips:

1. For an extra touch of flavor, you can sprinkle your naan with minced garlic or finely chopped cilantro leaves before cooking.
2. If you prefer a vegan version, use plant-based milk and yogurt.
3. The key to soft, fluffy naan is getting your skillet hot enough so that the naan cooks quickly, forming those characteristic bubbles.

Enjoy your homemade, yeast-free naan with curries, dips, or as a delicious accompaniment to any meal!

The aromatic richness of curry. It's a simple yet flavorful dish that can be prepared quickly, making it a perfect choice for weeknights and special occasions.
Ingredients:
1 lb shrimp, peeled and deveined
2 tablespoons coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 to 2 teaspoons fresh ginger, grated
1 tablespoon curry powder (adjust to taste)
1/2 cup coconut milk
3/4 cup water
1 medium potato, diced into small cubes
1 cup diced pumpkin or butternut squash
1 small red bell pepper, sliced
1 scallion, chopped
1/4 cup chopped tomatoes
1 hot pepper (optional)
Salt and pepper to taste
1 tablespoon cilantro or culantro, chopped
Cooked rice or naan for serving

Instructions:

1. Prep the Shrimp: Ensure the shrimp are properly cleaned, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture. Season with salt and black pepper. 
2. Sauté the Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 minutes until the onion becomes translucent and fragrant.
3. Add the Curry Powder: Stir in the curry powder in the skillet. Let it cook for about a minute until the spices release their aromas, stirring constantly to prevent burning.
4. Add Coconut Milk and Vegetables: Pour the water and coconut milk into the skillet, and add the hot pepper, chopped tomatoes, scallion, potatoes, pumpkin, and sliced red bell pepper. Stir well to combine.
5. Reduce the heat to low and let the curry simmer for 5-10 minutes, or until the sauce thickens slightly and the vegetables are tender.
6. Cook the Shrimp: Add the shrimp to the skillet and season with additional salt and pepper if needed. Cook for 3-4 minutes or until the shrimp turns pink and opaque. Avoid overcooking the shrimp to keep them tender.
7. Garnish and Serve: Taste the curry and adjust the seasoning with additional salt and pepper, if needed. Garnish with chopped fresh cilantro just before serving. 
8. Serve the curry shrimp over cooked rice or alongside naan for a complete meal.

Tips:

1. For a spicier curry, consider adding a pinch or two of chili pepper, a diced chili, or hot pepper with other spices.
2. You can add other vegetables like spinach, peas, or carrots to the curry to increase its nutritional value and color.
3. If you prefer a thicker sauce, you can simmer the curry longer to reduce the liquid or mash some potatoes into the sauce at the end of cooking.
4. If you prefer you can blend the hot pepper, scallion, cilantro and water before adding it to the pot.  

Enjoy your delicious curry shrimp, a dish that promises a burst of flavor with every bite!
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