Veggie Curry with Stuffed Garlic & Cheese Naans
Winter is here, bringing with it cold weather and the perfect excuse to dial up your curry quota. Our stuffed Naan makes for a great accompaniment to any and every curry on the menu.
Simple Veggie Curry
You will need:
- 2 tbsp oil
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 1 thumb size ginger, grated
- 1 tbsp curry powder
- 1/2 tbsp garam masala
- 1/2 tsp cumin
- Chilli to taste
- 1.5 tsp sea salt flakes (use half the amount you are using table salt) or to taste
- 300g pumpkin, cut into cubes (2 cups)
- 1 can chickpeas, drained
- 1 can tomatoes
- 1 can coconut milk or cream
- 1/2 cup water
- 60g spinach leaves
Heat oil in a large, deep pan on medium. Add chopped onion and fry for 3-4 minutes. Add crushed garlic and grated ginger and fry for a further minute. Add in spices - curry powder, garam masala, cumin, chilli, salt, and fry for a further 2 minutes.
Add in chopped pumpkin, chickpeas, canned tomatoes, water and coconut milk. Bring to the boil and then reduce to a low heat. Simmer for 20 minutes, until pumpkin is soft and curry has thickened. Add in spinach leaves and any additional seasoning/salt. Cook for a further 3-5 minutes until spinach has wilted down.
Stuffed Garlic & Cheese Naans
Bake time: 15 minutes
You will need:
- 300g Hill St Dough mix
- 250g natural greek yogurt
- 1 1/2 cup grated cheese
- 3 cloves garlic, crushed
- Handful of herbs, chopped
- Black pepper
- Empty 300g of the dough mix into a mixing bowl (keep the rest of the dough mix aside) Add 250g natural yogurt. Knead until dough forms.
- Use some of the leftover flour to lightly dust the bench. Tip dough out onto the bench and cut into 6 equal parts.
- Roll each of the dough balls out until about 5mm thick. Dusting the bench and rolling pin as you go.
Tip: Try not to roll the middle out too thin as it will break open when you stuff it with cheese. Try to roll the edges out, leaving the middle slightly thicker.
Make the garlic cheese filling:
- Add grated cheese, crushed garlic, handful of chopped herbs and cracked black pepper into a bowl. Toss to mix.
- Add a generous handful of the filling to the middle of the flattened dough. Leaving approximately 1.5cm boarder of dough around the filling. Gently stretch and pull the dough over (from all sides) into the middle to fully enclose filling. Dust the bench and flip it over. Gently roll out to flatten. Take care, as you don’t want the dough to break. Repeat until all 6 naan are ready.
- Heat a pan with oil to a medium heat. Fry the naan for 3 minutes a side or until golden. Serve immediately.