A Fusion of Ultimate Comfort Foods
This recipe marries two soul-satisfying dishes: the aromatic, spice-laden comfort of Indian curry and the rustic, satisfying chew of homemade fry bread. By cleverly shaping the bread as you fry it, you create a perfect, edible bowl. It’s a fun, interactive meal that’s packed with flavor and guaranteed to become a vegetarian favorite in your home.
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Cuisine: Indian-American Fusion | Diet: Vegetarian (Can be Vegan if using water in dough and omitting yogurt garnish) | Skill Level: Intermediate | Cost: Affordable
Ingredients
- For the Fry Bread Bowls:
- 4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 cups warm water
- Vegetable or canola oil for frying
- For the Masala Chickpea Curry:
- 2 tbsp coconut oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (or to taste)
- 1 (28-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 (15-ounce) cans chickpeas, rinsed and drained
- Salt to taste
- Fresh cilantro and plain yogurt for garnish
👨🍳 Chef’s Tips
- For a richer flavor, use full-fat canned coconut milk; the light version won’t provide the same creaminess.
- Be very careful when shaping the bowls in hot oil. Use a long-handled metal ladle and wear oven mitts if needed.
- Feel free to add other vegetables to the curry, like spinach or diced sweet potatoes, for extra nutrition.
- The curry tastes even better the next day, so don’t be afraid to make it ahead of time.
Preparation
- Prepare the Fry Bread Dough: In a large bowl, whisk together the flour, baking powder, and 1 tsp salt. Slowly stream in the warm water, mixing with a spoon until a cohesive dough forms. Knead on a floured countertop for about 3-4 minutes until it’s smooth. Cover with a towel and let it rest for at least 15 minutes.
- Sauté the Aromatics: While the dough rests, begin the curry. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. The sweet smell of cooking onion will fill your kitchen. Add the minced garlic and ginger and cook for another minute until fragrant.
Cooking
- Bloom the Spices: Add the garam masala, turmeric, cumin, and cayenne pepper to the pot. Stir constantly for about 30 seconds. This step, known as blooming, is crucial as it toasts the spices and deepens their flavor, releasing a wonderfully complex aroma.
- Simmer the Curry: Pour in the crushed tomatoes and coconut milk. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add the rinsed chickpeas and salt. Reduce the heat to low, cover, and let it gently simmer for 15-20 minutes for the flavors to meld. The curry should thicken slightly and turn a rich, orange-red color.
- Heat Frying Oil & Shape Bowls: While the curry simmers, heat 3 inches of oil in a separate heavy pot to 365°F (185°C). Divide the rested dough into 4 large balls. Stretch one ball into an 8-inch round. To create the bowl shape, carefully lay the dough in the hot oil and immediately press down in the center with a metal ladle. This encourages the sides to puff up around it.
- Fry the Bowls: Hold the ladle in place for about 30-45 seconds. Continue to fry, spooning hot oil over the sides, for another 1-2 minutes, until the bowl is sturdy and deep golden brown. Carefully flip and fry the other side for a minute. The final product should be a crisp, golden vessel. Remove and drain upside down on a wire rack.
Serving
Place a warm, crisp fry bread bowl on each plate. Ladle the hot masala chickpea curry directly into the bowl. Garnish generously with fresh cilantro and a dollop of plain yogurt to balance the spice. Serve immediately.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 4 days. The fry bread bowls are best eaten fresh but can be stored in a paper bag at room temperature for a day. Reheat in a 350°F oven for 5 minutes to re-crisp.
| Nutrient | Amount |
|---|---|
| Calories | 800 kcal |
| Protein | 20g |
| Carbohydrates | 110g |
| Fat | 35g |
Your New Vegetarian Centerpiece
This dish is more than just a meal; it’s an experience. Tearing off pieces of the curry-soaked bread bowl is incredibly satisfying. It’s a hearty, flavorful, and completely unique way to enjoy two beloved comfort foods in perfect harmony.
Tags: fry bread bowl, chickpea curry, vegetarian recipe, indian fusion, comfort food
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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