Easy veggie korma with naan
Vegetable kormas can be quick, easy, cheap to make. Kerry makes easy naans with her children to go with the lovely, mild veggie curry. Each serving provides 479 kcal, 17g protein, 82g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 8g fibre and 2g salt.
Ingredients
- Coconut oil2 ჩაის-კოვზი
- Garlic3 კბილი
- Caraway seeds1 ჩაის-კოვზი
- Garam masala1 ჩაის-კოვზი
- Turmeric1 ჩაის-კოვზი
- Curry powder1 ჩაის-კოვზი
- tomato purée2 სუფრის-კოვზი
- Vegetable stock200 ml
- Baking powder1 ჩაის-კოვზი
Instructions
4 steps- 1
Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on.
- 2
Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables.
- 3
For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat.
- 4
For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice.
Nutrition
1 serving ≈ 463 g
Nutrition values are estimates. - means data is unavailable.
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