Potato and Cauliflower Curry with Homemade Naan

I wasn't planning on writing a blog post for this curry and naan recipe yet but I had taken a couple of pictures to send to my brother to tease him as he LOVES a good curry and decided to post one on a Facebook group, almost as a joke. The response was overwhelming with requests so here is the recipe! Please excuse the poor photos, these weren't exactly planned. This went down a treat with my other half who usually does qualify anything as food unless it has meat in, to the point he's requested it for a potluck dinner with his friends. PS... yes, I was eating my dinner in bed!

Ingredients:
For the Curry:
1 large head of cauliflower
Roughly the same quantity of potatoes
1 bag fresh spinach
1 bag mange tout peas
1 can coconut milk
1 can chopped tomatoes
1 tub cherry tomatoes
2 onions
5 tbsp mild tandoori curry powder
2 tsp ground coriander
2 tsp ground cumin
1 tube lazy garlic (6 cloves)
1 tube lazy ginger (3 inch fresh)
1 tub lazy lemongrass (2 sticks fresh)
olive oil
salt and pepper
Boiling water
2 tbsp cornflour

For the Naan:
375g plain flour - plus flour for dusting
2 tsp yeast
1 tsp salt
250ml warm water
1 tbsp maple syrup

olive oil

Method: 
For the curry: 
Grab your largest pan and place it over a medium heat, coating the base with olive oil. Roughly dice the onions and saute in the oil until translucent. Add in the cumin, coriander and curry powder. Chop the potatoes into bite sized pieces and pop into the pan. Add the coconut milk and tinned tomatoes along with a can full of hot water. Half the tomatoes and add these in along with the cauliflower, broken into bite sized florets. Add in the ginger, garlic and lemongrass and leave to simmer for 20 minutes until the potatoes are soft.

Chop the mange tout into bite sized pieces and add to the curry along with the spinach. Once these are lightly cooked, make up the cornflour according to the instructions on the packet and stir in to thicken the sauce. Add salt and pepper to taste, I didn't feel it needed much.

If you can leave this overnight and reheat it, even better. The flavours mature overnight and give a depth which is delicious.

For the Naan:
Place the flour, salt and yeast in a bowl and mix together. In a jug, mix the water and maple syrup until the syrup has melted. Add to the flour mixture and bring together. Tip onto a floured surface and knead for a couple of minutes until the dough is smooth and springy.

Place in an oiled bowl and leave at room temperature to prove for 30 minutes.

Cut the dough into 6 pieces and roll each piece out to a rough oval around 1cm thick. Make sure to flour both your surface and rolling pin as the dough is quite sticky.

Place a frying pan over a high heat with a teaspoon of olive oil. Place one of the naans into the pan and fry for 2-3 minutes until large bubbles appear on the top then flip over. The cooked side should be crispy with darker patches. Fry for a further couple of minutes to crisp the other side. Repeat until all the naan are cooked, I place them in a tea towel to keep warm before serving.

I served this curry with the naan and some basmati rice but have also had it on its own as a quick lunch, especially if there's some left over.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!