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Korma with Vegan Naan

Delicious vegan curry and you don't even miss the meat or meat substitute!
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Indian
servings 2 persons
calories 710 kcal

Equipment

  • Frying pan
  • Cooking pan

ingredients
  

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

instructions
 

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.

notes

Vegan: it is already vegan.
Seasoning: add more salt and pepper. 

Nutrition

Calories: 710kcalCarbohydrates: 110.9gProtein: 19.7gFat: 22.2gSaturated Fat: 10gFiber: 17.4gSugar: 16.7g
course Main
cuisine Indian
keyword Curry, Indian curry, Korma
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