Coconut Curry with Tofu and 4-Ingredient Naan

To make curry: Finely dice 1 small onion and 3 cloves of garlic. Add to a pan on medium heat with about a tbsp of oil and sauté until translucent. Add 1 tbsp of red curry paste and 1/4 tsp of salt. Stir. Then, add another tbsp of olive oil to the pan, along with about 3 cups of chopped veggies. Stir the veggies until they are coated in the curry paste. Sauté for 5 minutes and then add 1 block of tofu (cubed). Stir and sauté for another 5 minutes. Add a can of coconut milk. Stir and bring to a simmer. Turn to low heat and cover. Let cook for 10 more minutes and then serve with rice & top with cilantro and lime. 

To make naan: Add 1 cup of flour, 3/4 cup of greek yogurt, a pinch of salt, and 1 tsp of baking powder to a mixing bowl. Mix using hands until a dough forms. Flatten and shape into 2-3 ovals. Cook on a cast iron skillet on medium heat (each side for about 5 mins) Top with butter, cilantro, and flaky salt!