Quick homemade naan bread with curried cauliflower, yoghurt and pickled red onion
Season :All Servings :2 Diet :Vegetarian Time :30 minutes Difficulty :Medium
Homemade naan bread is so delicious and I have a really easy recipe with only 3 ingredients! If you are short on time, store-bought naan bread can be used as well. The recipe is inspired by Indian flavours, the toppings are sweet, sour, fresh and spicy which makes it the perfect combination.
- 1 red onion
- 200 ml. apple cider vinegar
- 300 gr. Greek yoghurt
- 100 gr. self-raising flour
- 1 tsp. of curry powder
- Pinch of chilli flakes
- 1 clove of garlic
- 330 gr. cauliflower
- Mango chutney
- Preheat the oven to 200C. Line a baking tray with baking paper.
- Finely slice a red onion into halve moons and mix together with the apple cider vinegar, a pinch of salt and sugar. Leave to stand in the fridge until needed.
- Finely chop or crush the garlic and mix together 1-2 tablespoon(s) of olive oil, a pinch of chili flakes, the curry powder and a pinch of salt and pepper. Chop the cauliflower in small florets, mix together with the curry paste and divide over the baking tray. Bake for about 15 minutes.
- For the naan bread, mix 100 gr. of yoghurt and self-raising flour together with a pinch of salt and knead for a couple of minutes. Divide into two and roll out into a 1 cm thick bread.
- Heat a cooking pan on high heat until smoking hot. Brush the excess flour from the naan bread and bake for 1 to 2 minutes on each side. leave to cool a bit.
- To serve, spread a dollop of yoghurt onto the cooled naan bread. Divide little dollops of the mango chutney over the yoghurt and add the curried cauliflower, pickled onion and coriander.
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