Sri Lankan Carrot and Chickpea Curry with Coconut and Black Pepper Naan Bread
Ingredients
3 carrots, peeled cut down the middle and sliced
2 tablespoons oil
2 teaspoons mustard seeds
1 onion, chopped
25g root ginger coarsely grated
1 clove garlic, minced
1 red chilli, chopped (deseed if you prefer it less hot)
Seeds from 2 cardamom pods
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin seeds
Pinch cinnamon
1 tin coconut milk
125ml vegetable stock
Zest and juice 1 lemon
Chopped coriander
Method
Heat the oil in a large pan and add the mustard seeds. When they pop add the onion, ginger, chilli and garlic.
Cook until golden and then add the spices.
Cook for a minute then add the carrots, coconut milk and stock.
Simmer for 20 minutes.
Check seasoning and add the lemon zest and juice.
Garnish with the coriander.
Coconut and Black Pepper Naan Bread
Ingredients
225g self raising flour
25g toasted desiccated coconut
½ teaspoon salt
2 tablespoons natural yoghurt
175ml of lukewarm water
2 tablespoons oil
1 teaspoon freshly ground black pepper
Method
Mix the flour, coconut and salt. Make a well in the middle and add the yoghurt and water.
Mix to a dough (add a little more water if necessary) and cover with cling.
Divide into 4 and roll each into an oval on a floured surface.
Place on a hot grill pan or frying pan and cook for about 2 minutes each side.Brush with the oil when hot and scatter over the black pepper.
