Looking for a Vegetarian curry? The Chickpea, sweet potato & Spinach curry with Garlic & Coriander Nann Bread recipe is a a very tasty option!

Ingredients

Curry

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 spinach

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

15g yeast

2 tsp sugar

2tsp salt

1 tsp baking powder

275ml milk- tepid

Mix the tepid milk and yeast and set aside

200g butter

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