CHICKPEA & SPINACH CURRY WITH NAAN BREADS (VE)

Allergens: Contains nuts, soya and gluten.

Serves 4

INGREDIENTS 

1 White Onion, 3 Garlic Cloves, Okra or Aubergine, Spinach, Fresh Ginger, Tomato Puree, Coconut Milk, Tomato Passata, Tin of Chickpeas (Drained), Curry Spice Mix, Ground Almonds, Basmati Rice, Vegetable Stock

Naan Breads

200ml Soy Yoghurt (Plain or Coconut), 200g Plain Flour, Salt, Nigella Seeds

Garnish: Fresh Red Chilli, Fresh Coriander

METHOD

At home (unless feeling adventurous) combine Naan bread components and mix together into a dough.

Separate into small balls and set aside.

Dice an onion, finely chop your garlic and ginger and cube your aubergine/slice okra.

Add washed rice to a pan and top with hot veg stock, about 2 to 1.

Bring to a high simmer for 5 minutes and then remove from the heat with a lid on and place on a heatproof surface.

In a second oiled pan on a medium heat, add the onion and cooked until translucent. Add your spices, stir and then add garlic and aubergine.

Add a tablespoon of tomato puree, stir through and then add passata, coconut milk, spinach, almonds and the drained chickpeas.

Simmer for around 10 minutes and then set aside on a heatproof surface with the lid on.

Shape your naan balls into flatbreads with floured hands.

Add a dry frying pan to the stove and have on a medium heat. Add the breads and cook until bubbles begin to appear on the surface, then flip and cook for a few more minutes before removing and repeating with the other naan balls.

If the bread is burning, turn the heat down.

Serve the curry with a spoonful of rice, a naan bread and top with fresh coriander and sliced red chilli.

RECIPE BY FELL FOODIE  WWW.FELLFOODIE.CO.UK