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| 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 |
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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
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