- Tin of chickpeas
- Garam masala
- Curry powder
- Curry vegetable stock cube
- Fresh chilli
First and foremost, roast your chickpeas in the oven. I put mine into an oven-safe bowl with a little bit of olive oil, salt pepper, paprika and cayenne pepper.
Dice your onion. Add it to a frying pan with a little bit of olive oil.
Add the coriander and cumin seeds, allow them to toast in the pan while the onion cooks.
Add your garam masala and curry powder.
Next, add the diced tomato and chopped fresh chilli.
Allow to cook for 10 minutes.
Add 500ml of curry vegetable stock. Let it simmer for 30 minutes.
Lastly, add your roasted chickpeas to the pot and put the lid on to simmer for an additional 15 minutes.
Side note, you can add evaporated milk, coconut milk or a few spoons of Greek yoghurt to make this meal a bit more creamy.
- 2 cups of self-raising flour
- 1 cup of Greek yoghurt
Mix all the ingredients in a bowl to form dough.
Roll out a little ball (about the size of a golf ball) of dough with a rolling pin.
Cook in a frying pan on a high heat.
P.S. there is no need to add any oil or butter to the pan
Drizzle the cooked naan with melted butter, garlic and parsley.
I melt the butter in the microwave, then I add a few spoons of garlic and fresh chopped parsley. Feel free to also add some salt pepper and cayenne pepper of chilli flakes to the mix