Directions
- Make a quick vegetable curry by blitzing 1 small bunch coriander, 1 spring onion, 1 knob ginger, 3 garlic cloves, 1-3 green chillies, 1 tsp each of ground cardamom, coriander, cumin, turmeric, salt and enough olive oil to form a paste.
- Cut 1 onion, 1 kumara, ½ eggplant and ¼ cauliflower into even dice. Heat 2 Tbsp butter and gently fry vegetables until fragrant. Add the curry paste, kaffir lime or bay leaves, and cook, stirring, for 10 minutes. Add 1 can drained chickpeas, 1 cup coconut cream, and ⅓ cup stock (or water). Simmer gently for 45 minutes or until thick and veges are tender. Mix in the zest and juice of 1 lemon and 1 Tbsp garam masala. Remove from heat, remove lime or bay leaves. Season to taste, cover and rest.
- In warm naan, place warm vege curry on one side and some greens on the other. Drizzle with a garlicky, lemony yoghurt sauce, mixed with fresh coriander. Fold over and cut in half to serve 2.
