| 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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