Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Creamy cashew, tomato & potato curry with easy homemade naans
Serves 4
Easy
Prep:
Cook:
Rustle up this easy vegetarian curry made with creamy cashews, tomatoes and potatoes. Serve with easy homemade naans for a flavourful family meal
Skip to ingredients
- 150g cashews
- 2 tbsp pure coconut or flavourless oil
- 2 onionssliced
- 4 garlic clovesgrated
- thumb-sized piece of gingergrated
- 1 red chillideseeded and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 3 medium potatoes(about 800g), quartered, then sliced into 1.5cm pieces
- 400g can chopped tomatoes
- 1 natural/organic vegetable or chicken stock cube(see tip, below)
- 2 tbsp flavourless oil
- 10 fresh curry leaves
- 2 tsp garam masala
For the naans
- 250g self-raising flourplus extra for dusting
- 200g natural yogurt
- 2 tsp nigella seeds
- 2 tbsp buttermelted
Nutrition: Per serving
- kcal868
- fat40g
- saturates14g
- carbs99g
- sugars15g
- fibre10ghigh
- protein24g
- salt2.15g
Method
step 1
Soak 75g of the cashews in 200ml hot water and set aside while you get started with the curry. Heat the coconut oil in a large pan over a low-medium heat and cook the onions with a pinch of salt, stirring often, until the onions are sizzling, aromatic and a little caramelised, about 10-15 mins. Stir in the garlic, ginger, chilli, cumin, coriander and turmeric, and cook for another 2-3 mins.
step 2
Meanwhile, boil the potatoes in a pan of salted water for 5 mins. They should still be fairly firm at this stage. Drain and leave to steam-dry for at least 10 mins.
step 3
Add the potatoes to the onions and spices, cook for 3-4 mins so the potatoes absorb some of the aromatics. Tip in the tomatoes and fill the can halfway with water, then add this to the pan, too. Crumble in the stock cube and stir to dissolve. Season and simmer for 10 mins.
step 4
Blend the soaked cashews with their water until smooth, then stir into the sauce. Partially cover the pan with a lid, leaving a small gap for steam to escape. Simmer for 45 mins, stirring occasionally. If the sauce gets too thick, add a splash of water and if the potatoes start to break down, stop cooking.
step 5
For the naans, combine the flour, yogurt, nigella seeds and 1/2 tsp salt in a bowl until the ingredients form a scrappy dough. Dust well with flour, cut into quarters, then roll out each piece thinly on a floured surface. Heat a frying pan over a medium heat and cook in the dry pan for 2-3 mins each side until puffed and golden. (You will need to do this one by one, or in two batches.) Brush each flatbread with melted butter as you remove it from the pan. Keep warm under a tea towel until you’re ready to serve.
step 6
Heat the oil in a frying pan over a low-medium heat and sizzle the curry leaves and remaining cashews until the curry leaves crackle and the cashews turn golden brown.
step 7
Stir the garam masala into the curry, cook for a further 5 mins, or until the potatoes are cooked through and the sauce is the desired consistency, adding a splash more water if needed. Pour the hot cashews, curry leaves and flavoured oil over the curry, and serve with warm the naans.
