Winter Veg Curry with Pickle & Naan Bread
A mouthwatering Winter Veg Curry with Pickle & Naan Bread 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
.
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.
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.
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.
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This curry is for us, I will make it this week. Especially if the weather cools down.