Fri, 20 November 2020
Cauliflower & Potato Curry with Naan Bread & Raita
Cauliflower & Potato Curry
Naan Bread
Raita
Method
Cauliflower Curry - Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar.
Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to.
When the vegetables are cooked, stir in a squeeze of lime juice and stir in the coriander. Serve with Naan Bread & Raita.
Naan Bread - For the dough, sift the flour, sugar, salt and baking powder into a bowl. Make a well in the centre of the flour mixture and pour in the milk and oil. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.
Preheat a heavy based frying pan, over a medium heat. When hot, place a naan in the pan and cook for about 5 minutes on each side, or until golden-brown. Remove from the pan and place on a wire rack while you cook the other naans in the same way.
Raita - Mix all the ingredients and season with salt & pepper. Chill until required.
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Chef: Eoin Sheehan
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Chef Neil Mulholland
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