Naan bread and vegetable curry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter |
| 200 | grams | Self raising flour |
| A little water | ||
| 1 | Red onion; sliced | |
| 1 | Garlic clove; crushed | |
| 1 | small | Head broccoli; broken into florets |
| 75 | grams | Portabellini mushrooms; halved |
| 1 | small | Head cauliflower; broken into florets |
| 1 | Vegetable stock cube | |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cayenne |
| ½ | teaspoon | Chilli powder |
| Salt and pepper | ||
Directions
1 To make the Naan Bread: Melt the butter and pour into a well in the centre of the flour. Carefully add enough water to make a soft dough.
2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side until cooked through.
3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan.
4 Dissolve the stock cube in a pint of water and pour in. Add the turmeric, cayenne and chilli powder and season. Bring to the boil and simmer for 5-6 minutes until the vegetables are softened. Serve with the naan bread.
Converted by MC_Buster.
Per serving: 313 Calories (kcal); 22g Total Fat; (56% calories from fat); 11g Protein; 27g Carbohydrate; 55mg Cholesterol; 307mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.