Curried Cauliflower With Yoghurt Naan

9 Ingredients

Number of servings

4

3 cup Farmers Union Greek-style yoghurt
3 cup self-raising flour
50grams unsalted butter, melted
1 cup tomato puree
1 whole cauliflower, cut into florets
2tablespoons coriander sprigs
1/3 cup butter chicken curry paste
1tablespoons oil
3 cloves garlic, crushed

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Discover how to infuse cauliflower with butter chicken flavours and make an easy naan bread using only two ingredients for a quick and no-fuss vegetarian meal.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Combine cauliflower with curry paste and tomato puree in a large bowl, then transfer to tray. Bake for 30 minutes or until cauliflower is slightly charred and tender.

Step 2 of 4

Meanwhile, combine flour and 1 1/2 cups yogurt in a large bowl. Mix into a shaggy dough. Turn out onto a floured bench, divide evenly into four pieces, then roll each out to a 20cm oval. Combine butter and garlic in a small bowl.

Step 3 of 4

Heat a non-stick frying pan over low heat. Add 1 tsp oil, then add 1 rolled out dough and cook for 2 minutes or until golden. Flip, brush cooked side with garlic butter, then cook for a further 2 minutes or until second side is golden and naan is cooked through. Flip again to cook for 10 seconds, while brushing top of naan with garlic butter. Flip again and cook for a further 10 seconds. Season with salt and set aside to keep warm. Repeat with remaining oil, dough and garlic butter. Add remaining garlic butter to pan, off the heat, and allow butter to melt.

Step 4 of 4

Spread each naan with a little remaining yogurt, then top with cauliflower, more yogurt, coriander, and a drizzle of garlic butter. Season and serve.