Korma with Vegan Naan
Delicious vegan curry and you don't even miss the meat or meat substitute!
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Indian
servings 2 persons
calories 710 kcal
Korma
- 200 g broccoli
- 200 g pumpkin
- 200 g carrot
- 70 g korma pice paste (for example Fairtrade)
- 100 g chickpeas
- 200 ml coconut milk
- 120 g rice
Naan (2 breads)
- 125 g selfraising flour
- 75 g yoghurt
- 1 tsp salt, garlic powder and coriander
Korma
Cut and wok the vegetables. Meanwhile, cook the rice.
Add the spice paste briefly to the vegetables. Then add the coconut milk.
Drain the chickpeas and toss them through the sauce.
Simmer low until the vegetables are al dente (this is when you can poke the vegetables with your fork).
Naan
Mix all the ingredients for the naan together and kneed it into a dough.
Cut the dough in 4 pieces and roll the pieces into a flat, oval shape.
Brush the bread with olive oil and fry each side of the dough in a pan for 4 minutes.
Vegan: it is already vegan.
Seasoning: add more salt and pepper.
Sugar: 16.7gFiber: 17.4gCalories: 710kcalSaturated Fat: 10gFat: 22.2gProtein: 19.7gCarbohydrates: 110.9g
keyword Curry, Indian curry, Korma