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Ingredientes
- 50 gm Butter
- 200 gm Self raising flour
- Â Â A little water
- 1 x Red onion, sliced
- 1 x Garlic clove, crushed
- 1 sm Head broccoli, broken into florets
- 75 gm Portabellini mushrooms, halved
- 1 sm Head cauliflower, broken into florets
- 1 x Vegetable stock cube
- 1/2 tsp Turmeric
- 1/2 tsp Cayenne
- 1/2 tsp Chilli pwdr
- Â Â Salt and pepper
Direcciones
- 1 To make the Naan Bread: Heat the butter and pour into a well in the centre of the flour. Carefully add in sufficient water to make a soft dough.
- 2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side till cooked through.
- 3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan.
- 4 Dissolve the stock cube in a pint of water and pour in. Add in the turmeric, cayenne and chilli pwdr and season. Bring to the boil and simmer for 5-6 min till the vegetables are softened. Serve with the naan bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 2 servings | |
| Calories 595 | |
| Calories from Fat 191 | 32% |
| Total Fat 21.76g | 27% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 1927mg | 80% |
| Potassium 544mg | 16% |
| Total Carbs 87.57g | 23% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.49g | 4% |
| Protein 13.16g | 21% |
