Veggie korma with naan


Why recepie famous for?

Vegetable kormas can be quick, easy, cheap to make. Kerry makes easy naans with her children to go with the lovely, mild veggie curry.


190g/6½oz rice
2 tsp coconut oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 thumb ginger, grated
1 broccoli, chopped into florets
handful green beans or mangetout
1 carrot, peeled and sliced thickly
handful baby corn
250g/9oz natural yoghurt
For the curry paste
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
1 tsp mild curry powder
2 tbsp tomato purée
1 vegetable stock cube
For the naan breads
150g/ 5½oz plain flour, plus extra for dusting
75g/2¾oz Greek-style yoghurt
1 tsp baking powder
pinch of salt


Place the rice into a cup, take note of where the rice comes up to and tip into a large saucepan (it might be the whole cup). Fill the same cup with water up to the noted line and tip into the saucepan, repeat once more. Bring to the boil, cover then simmer for 10 minutes, then turn the heat off completely, leaving the lid on.

Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables.

For the curry paste, mix all the ingredients together with 200ml/7fl oz boiling water in a jug. Pour into the pan with the yoghurt. Season with salt and pepper. Stir well place a lid on the pan and simmer for 10 minutes over a low heat.

For the naan breads, mix all the ingredients together in a bowl and roll into a ball. Split into four and roll out into oval shapes on a floured, clean surface. Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice.

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