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Winter Veg Curry with Pickle and Naan Bread

Winter Veg Curry with Pickle & Naan Bread

A mouthwatering Winter Veg Curry with Pickle & Naan Bread recipe taken from A Zest For Life cookbook.






Winter Veg Curry with Pickle and Naan Bread

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

.

FOR THE NAAN BREAD

Strong white flour 225g (8oz)

Salt ¼ tsp

Caster sugar ½ tsp

Fast-action dried yeast 1 tsp

Butter 15g (½oz), melted

Warm milk approx. 100ml (3½fl oz)

Olive oil 1 tbsp

.

FOR THE PICKLE

Carrot 1 large, cut into ribbons with a peeler

Courgette 1, cut into ribbons

Rice vinegar 1 tbsp

Salt and freshly ground black pepper

Instructions

1

To make the naan bread, 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.

2

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 (¼in) thick. Cover with oiled clingfilm and leave to rise for about 20 minutes.

3

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.

4

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.

5

Brush the naan with oil and grill for 3–4 minutes on each side. Serve with the curry and pickle.

  1. Avatar
    • Stella
    • 20/09/2020
    Reply

    This curry is for us, I will make it this week. Especially if the weather cools down.

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