Easy Veggie Korma with Naan

Ingredients for  4  Servings

• 190g

  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

  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

  Plain flour, plus extra for dusting
• 75g

  Greek-style yoghurt
• 1 tsp

  Baking powder
• Pinch

  Salt

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. 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.
2. Put the coconut oil into a pan and fry the onion, garlic and ginger. Add the chopped vegetables.
3. For the curry paste, mix all the ingredients together with 200ml 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.
4. 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.