Vegetable curry with homemade naan
Welcome to a feast forged on vegetables. ✓ Flavourful inspiration from both Indian and Thai cuisine. ✓ Serve with homemade naan. ✓ Lurpak.com
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pot
- Skillet
- Baking sheet
- Oven
- Stove
- Wooden spoon
- Fork
- Kitchen towel
Ingredients
- 1 onion, chopped
- 2 garlic cloves
- 1 fresh ginger (2 cm)
- 2 red chillies
- Lurpak® Plant Based
- 1 Measuring Spoon, 1 ml red curry paste (about ½ tsp)
- 800 ml coconut milk
- ½ cauliflower
- 2 carrots
- 1 green bell pepper
- 100 g sugar snap peas
- 200 g baby spinach leaves
- 1 tbsp sugar
- 1 tbsp lime juice
- A handful of cashews, roasted
- fresh coriander
- 2 g dry yeast or 10g fresh yeast
- 100 ml lukewarm water
- 1 tsp salt
- 2 tbsp greek yogurt
- 1 medium free-range egg
- 250 g wheat flour
- 50 g of Lurpak® Plant Based, melted
- 2 garlic cloves, finely crushed
- 2 tbsp roasted whole cumin seeds, roasted
