| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 50 | g | Butter |
| 200 | g | Self raising flour |
| A little water | ||
| 1 | Red onion; sliced | |
| 1 | Garlic clove; crushed | |
| 1 | sm | Head broccoli; broken into florets |
| 75 | g | Portabellini mushrooms; halved |
| 1 | sm | Head cauliflower; broken into florets |
| 1 | Vegetable stock cube | |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Chilli powder |
| Salt and pepper |
INSTRUCTIONS
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.
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