Saturday Kitchen vegetable curry with naan bread

… this doesn’t happen very often…

… it’s raining outside so we’re watching TV on a Saturday morning whilst eating breakfast… normally we’d be outside on the ‘upper’ terrace surrounded by nature but not today… anyhoo, the TV is displaying it’s usual crap mix of repeated American ‘comedy’ and some Miss Marple from 1981 when the channel hopping Big V stops at Saturday Kitchen and happily sits there and watches… comments enthusiastically even!

Normally he’d just flick swiftly on, moaning that they never cook anything vegetarian, so what’s the point of watching but today… no.  Today we’re watching the lovely Anjum Anand help a fireman make a lamb curry with green chillies and naan bread and The Big V is saying things like…’ooh, we could make that with vegetables’… and ‘I could make that tonight’… needless to say I went outside to double-check i’d woken up the correct house….

below is the recipe for the veg dish The Viking made… or you can find the lamb version here.


we also made a lovely yoghurt raita using some of the Total Greek Yoghurt we have left and some fresh mint from the garden.  The mint was chopped finely and stirred in a left to marinate for an hour.


Recipe
For the marinade:
1tsp ground tumeric
1tsp ground fennel seeds
1 tsp garam masala
1bsp white poppy seeds
salt to taste
3 large garlic cloves
1 tbsp peeled and roughly chopped fresh ginger
1 medium onion, chopped
2 medium tomatoes, chopped

For the body of the curry (where the lamb would go):
a handfull of button mushrooms
1 packet of Quorn pieces
7 cauliflower florettes
1 courgette roughly chopped
a handful of green beans

For the curry:
3 tbsp vegetable oil
3/4 tsp nigella seeds
1 tsp cumin seeds
17fl oz veg stock
5 short green chillies, slit through, seeds removed but otherwise left intact
2-3 tsp fresh tamarind paste
2 hadfuls fresh coriander leaves and stalks, chopped

1. for the marinade, place all the ingredients except the veg to be used in the body of the curry and blend in a processor until smooth
2. add the veg to this and marinade for as long as possible (overnight if you can)
3. For the curry, heat some oil in a  large pan or casserole dish, add the nigella and cumin and stir fry for about 30 secs or until the cumin begins to brown
4. add the marinated veg and saute until soft and slightly browned. Taste to ensure the spices have been cooked and have no harsh elements
5. Add the veg stock and bring to the boil, then turn down the heat, cover and simmer for 35-40 minutes, check the pot and add more water if the curry looks dry.
6, halfway through cooking, heat some oil in a small pan and gently fry the chillies for 2 mins, stirring often, pour this into the curry
7. Once the veg are cooked, uncover and stir in the tamarind paste, then the coriander.  Serve with the naan below

Naan Bread
For the dough:
9oz plain flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
4fl oz milk with 2 tbsp oil

1. sift the flour, sugar, salt and baking powder into a bowl
2. make a well in the centre of the flour and add the milk and oil,
3 slowly mix together the dough, working from the centre and incorporating all the flour from the edges. You may need more flour or more liquid, depending on how sticky or dry the dough is.
4. once it comes together, turnj it out onto a floured surface and knead for 10 mins, then place in an oiled bowl, cover with a tea towel and leave it in a warm place for 15 mins.
5. after the dough has rested, form it into 5 balls
6. preheat the grill to medium and place a heavy baking sheet on the upper shelf to heat
7. roll the dough ball out quite thinly, ideally into a teardrop shape, sprinkle over with torn coriander, or poppy seeds, or chopped garlic and press the topping into the dough.
8. place the naans onto the hot baking sheet and grill for 1 – 2 minutes or until lightly browned
9. brush with butter and serve hot

bit of a mammoth meal to put together but didn’t he do an amazing job?

I will eat and of course, enjoy!