- Serves: 4-6
- Prep Time: 00:20:00
- Cook Time: 0:30:00
Looking for a Vegetarian curry? The Chickpea, sweet potato & Spinach curry with Garlic & Coriander Nann Bread recipe is a a very tasty option!
2 tbsp oil
1 onion diced- finely chopped
4-5 garlic cloves minced
½- 1 red chilli diced
Thumb-sized piece ginger- finely diced/ grated
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
2 x 400g cans chickpeas, drained
400g can chopped tomatoes
100g coconut cream
100g coconut milk
Small pack coriander, chopped
200g sweet potato – peeled & diced ½ inch pieces
Juice of 1 lime
Garlic & Coriander Naan bread
500g plain white flour- extra for dusting
4 tablespoons yoghurt
2 tsp sugar
1 tsp baking powder
275ml milk- tepid
Mix the tepid milk and yeast and set aside
3 cloves of garlic diced
Handful of chopped coriander
Method for the Curry
- Heat the oil on a medium heat.
- Add the onion and garlic to the pan and cook for 8 – 10 minutes until onions are soft and translucent
- Add chilli and ginger
- Add the spices and cook for 3-4 minutes
- Add the tomato paste and cook out for 2 minutes
- Add the chickpeas and sweet potato
- Add the chopped tomatoes bring to the boil, reduce heat and simmer for 5-6 minutes
- Add coconut milk and coconut cream
- Season with salt and pepper and lime juice
- Add the spinach until wilted and garnish with chopped coriander
Method for Garlic & Coriander Naan bread
- Put the flour into a large bowl and make a well in the centre- add the yoghurt, baking powder, salt and sugar through with your fingers until the mix looks like breadcrumbs
- Add the warm milk bit by bit and mix until it forms a slightly sticky dough.
- Flour your work surface and knead the dough for approx. 5-8 minutes until a smooth dough is formed.
- Shape into a ball, transfer to a lightly oiled bowl and cover with a tea towel.
- Set dough aside in a warm area and allow it to double in size.
- Once the dough has proved (doubled in size) divide it into 10-12 pieces.
- Roll each piece to a naan shape approx 12 x 20 cm
- Put a frying pan on a medium to high heat and when nice and hot place the naan bread on it.
- The dough will start to bubble and rise after 30-40 seconds, flip it over using a spatula and give the same amount of time on the other side.
- Remove once cooked and brush with the garlic infused butter and sprinkle with chopped coriander
- Serve immediately for best results