Winter Veg Curry with Pickle & Naan
Emily Davenport
4 servings
30 minutes
550
British
Mains, spicy, vegetarian
A mouthwatering Winter Veg Curry with Pickle & Naan recipe taken from A Zest For Life Cookbook.
Ingredients
- Olive oil 1 tbsp
- Onion 1, peeled and chopped
- Curry paste 3 tbsp
- Potatoes 400g (14oz), peeled & cubed
- Squash 400g (14oz), peeled & cubed
- Milk 350ml (12fl oz)
Vegetable stock 300ml (½ pint)
Tomato purée 1 tbsp
- Redcurrant jelly 1 tbsp
- Cauliflower 400g (14oz), cut into florets
- Chopped fresh coriander 3 tbsp
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- Strong white flour 225g (8oz)
Salt ¼ tsp
Caster sugar ½ tsp
- Fast-action dried yeast 1 tsp
Butter 15g (½ oz), melted
Warm milk approx. 100ml (3½fl oz)
- Olive oil 1 tbsp
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- Carrot 1 large, cut into ribbons with a peeler
- Courgette 1, cut into ribbons
- Rice vinegar 1 tbsp
- Salt and freshly ground black pepper
Directions
To make the naan, sift the flour, salt and sugar into a mixing bowl. Add the yeast and mix together. Make a well in the centre and add the butter and enough warm milk to make a soft but not sticky dough. Knead for 5-10 minutes until smooth, cover and leave in a warm place for about an hour until doubled in size.
To make the pickle, mix the carrot and courgette ribbons with the rice vinegar and season. Divide the naan dough into four balls then roll into teardrop shapes about 5mm (¼ in) thick. Cover with oiled clingfilm and leave to rise for about 20 minutes.
To make the curry, heat the oil in a large saucepan and fry the onion for 5 minutes until softened. Add the curry paste and stir for 2 minutes.
Add the potatoes and squash with the milk, stock, tomato purée and redcurrant jelly. Bring to the boil, then simmer gently for 10 minutes. Add the cauliflower and cook for a further 5 minutes or until the vegetables are just tender. Sprinkle with coriander.
Preheat the grill to hot.
Brush the naan with oil and grill for 3-4 minutes on each side. Serve with the curry and pickle.