This is a really quick and tasty recipe. Those of you who know me will be surprised to find that I am using a jar of curry sauce, but this is great for after work when you want a quick and delicious meal, and you can get some really good jars! I can, and will, put a recipe up to make your own amazing curry paste. For now though, this will do.
1/2 an onion – can be any
150g leftover meat – I am using roast turkey from Sunday’s dinner
1/4 jar of curry sauce – I am using Tikka Masala but you can use any flavour that you like. I freeze the rest in usable portions for another day.
25g dried cous-cous
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp chilli flakes – you can use what ever flavours you like in the cous-cous
1/4 chicken stock cube
1 tsp butter
Mini naan breads:
50g self raising flour – it really must be self raising to make the bread fluffy
1+1/2 tbs plain yogurt
1 x garlic clove
1/4 tsp salt
4 x large whole lettuce leaves
1 x tomato
8-10 slices of cucumber
1 x spring onion
slice the onion and fry in a little oil for a few minutes on a medium heat until softened.
Add the meat in cubes or chunks and continue to cook for another couple of minutes.
Add the sauce, check your seasoning, and cook for about 15 mins on a low heat – you may need to add a splash of water to the mix as it cooks down.
Meanwhile, mix together the naan ingriedients and work into a soft dough, kneading for 2-4 mins until smooth.
Cut dough into 2 even pieces and roll into rounds.
Heat up a griddle pan on a medium heat (you can use a flat bottomed pan but for aesthetics I’m using the griddle pan)
While that’s heating up, mix all of the cous-cous ingrients in a bowl and pour boiling water over until it just covers the cous-cous. Cover and leave to steam.
Flatten out the naan dough – either use your hands or a rolling pin – and place into the hot pan.
While the naan cooks, cut the veg for your salad – keep an eye on your naans they may need turning!
After a couple of minutes, flip your naans and cook for a further couple of minutes on the other side. I add a little butter to the top of each naan for flavour.
Serve with a little dollop of yogurt and enjoy! I use the lettuce leaves as wraps for the curry – delicious!
cals – 350, fat – 7.6, carbs – 33.5, protein – 16.4