Curried flatbread
A spicy naan bread - a great side dish for an Indian meal - dry-fried in just five minutes
Warming veggie curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 butternut squashpeeled and cut into thick slices
- 1 onionsliced
- 1 tbsp Thai red curry paste
- 50g sachet coconut cream
- 250g frozen French bean
- naan breadto serve
Nutrition: per serving
- kcal178
- fat9g
- saturates4g
- carbs23g
- sugars13g
- fibre5g
- protein5g
- salt0.17glow
Method
step 1
Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.
step 2
Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.
