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
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.
Yields
2 servings