Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
50 Gramm | butter |
200 Gramm | Self-raising flour |
| A little water |
1 | red onion sliced |
1 | cloves garlic crushed |
1 klein | Head broccoli; broken into florets |
75 Gramm | Portabellini mushrooms; halved |
1 klein | Head cauliflower; broken into florets |
1 | Vegetable stock cube |
1/2 Teelöffel | turmeric |
1/2 Teelöffel | cayenne pepper |
1/2 Teelöffel | Chilli powder |
| salt |
| pepper |
1 To make the Naan Bread: Melt the butter and pour into a well in the centre of the flour. Carefully add enough water to make a soft dough.
2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side until cooked through.
3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan.
4 Dissolve the stock cube in a pint of water and pour in. Add the turmeric, cayenne and chilli powder and season. Bring to the boil and simmer for 5-6 minutes until the vegetables are softened. Serve with the naan bread.
Per serving: 313 Calories (kcal); 22g Total Fat; (56% calories from fat); 11g Protein; 27g Carbohydrate; 55mg Cholesterol; 307mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |