So the recipe I'm going to give you today is a family-friendly delicious mild fragrant
veggie curry, really really nice.
As we get towards the end of the week we're also getting towards the end of the Oliver
shopping so we've got no more meat no more fish in the fridge, so we've got odds and
ends.
And that's fine I've got a humble courgette, carrots, bit of parsnip, bit of butternut
squash.
Of course you could use potatoes, cauliflower, sweet potato, anything that roasts up nice
sort of like root vegetables, delicious.
When you roast the veg you're really concentrating the beautiful flavours within each individual
veg.
So tray here, we're going to create a little bit of a landing strip.
You could use a curry powder if you so wish.
I've got some leftover Madras spice paste here.
I don't want much, like a heaped teaspoon is all I'm going to use.
Then I'm going to hit it up with some oil, two tablespoons will go in there, and then
a little bit of vinegar.
So I'll mix that up and that will coat them all and season them all in the most delicious
way.
Easy peasy.
Now in here also I'm going to put a salt and then we're gonna go veg.
We're gonna leave the skins on.
A lot of the flavour, a lot of the sweetness and deliciousness is in the skin okay?
And that includes the butternut squash okay, a lot of people spend a lot of time peeling
this, forget it!
Peeling this, forget it!
And this and this, forget it right?
So let's start with the parsnip, split it in half then in quarters then into bite-sized
chunks.
In we go.
With the carrots I'm just going to split those in half and again more chunks.
All roughly around the same size.
Then we have courgette.
With the butternut squash because of its wonderful skin they'll keep for weeks, weeks!
You know just in the corner of your kitchen, waiting to be used.
You know people are buying quite a lot of stuff and then it's kind of going off so any
way to reduce that is obviously a good thing.
We'll just chunk them up.
So in with the squash.
Last but not least, humble frozen veg.
So there's six of us eating this curry so six florets of cauliflower, so just mix all
that up.
And there you go.
Beautiful dressed squash for roasting, follow me Jools.
So this will go in the bottom of a hot oven, about 190 degrees Celsius, maybe 200, for
about
45 to 50 minutes until just beautiful or golden looking.
So while the veg is roasting off and getting even more tasty I want to create like a sauce
for them to get stirred into.
I'm going to get a big pan on a medium heat.
I'm going to get some ginger.
Thumb-size piece of ginger, and about the same of garlic, and I'm just going to finely
chop it okay?
We'll go in with some oil, about a tablespoon.
The garlic and ginger put that into your oil which is heating up.
So stir that around.
The smell will be incredible.
And as that starts to brown off and do beautiful things, I'm then going to go in with two tablespoons
of mango chutney and this will start to caramelise a little bit.
If you haven't got that you could cheat with like apricot jam and a little bit of sort
of spice from your spice shelf.
I'm gonna get some tinned tomatoes.
I've used chopped tin tomatoes, it could be plum, scrunch them up, it could be passata,
even chopped fresh tomatoes delicious.
As soon as this has come to the boil we're going to season it with salt and I'm then
going to add some coconut milk.
Now of course you could use regular milk and that'll be fine, it'll give it that sort of
creaminess, but the coconut milk gives it this incredible deliciousness.
So in that goes, look at that.
So we'll bring that to the boil.
That is the most delicious fragrant curry sauce ever.
So the minute it comes to the boil, off.
And then I'm going to bring into the world a new party.
We're going to make the most delicious kind of cheats naan bread.
So I've got two builders mugs of self-raising flour and then one of cold water, but we're
gonna go a step further and we're gonna stuff it, and one of our favorite things to stuff
a naan or a bread with is like very lightly sort of spiced spinach, it's going to be amazing
right my kids absolutely love it they fight over it they have arguments over it, so this
is good.
So the first job is to get this pan back on the heat and let's get our knob of butter
in the pan.
And what we want to do is bring to life spinach, which could bore people but we're going to
make it so tasty.
I'm going to use cloves, I've got a bit of cinnamon as well.
Now you could use any spice you've got it could be a pinch of cumin, fenugreek, it could
be a pinch of curry powder, could be a bit more paste maybe a different paste, it could
be just garlic right?
We just want to make delicious spinach, now these little tablets of frozen spinach I have
always had in my freezer, they're brilliant for Indian dishes brilliant for soups, stews,
it's going to be so delicious.
So that'll go back in the freezer.
I'd normally put a bit of onion in this but my lovely wife she doesn't like onions so
we're just going to use spring onions or leeks instead.
So let's just cut those in quarters it's been washed nicely, finely sliced this.
So leeks go into your spiced butter then we go in with the spinach.
I'm gonna let this just slowly fry off, give it a stir every now and again until you've
got really dark dense intense spinach.
Yum yum yum.
Okay let's make the bread, my cheats naan bread it's so simple it's going to hurt your
head right?
You've got two builders cups of self-raising flour right?
And then with the bottom of your little mug just make a little well.
Very satisfying.
So to two builders mugs of self-raising flour I've got one mug of cold water, so that goes
in, that's your ratio.
So into the water we're going to add salt and I'm going to add a little oil then take
a fork and just evenly go around the edge right?
And it will go from straight water to like a pancake batter then to like a thick sort
of dough.
I'm using a fork because I don't want to use my hands and I don't want it to go sticky.
So can you see now that this dough is getting quite firm and once actually my fork starts
to look even a little bit clean right that's a good sign that we can use our hands.
So use a little bit of flour on your hands and just kind of move it around.
A bit of extra flour just to dust.
If you feel that it's a bit too tacky then just use a little extra flour just to kind
of clean your hands and that's fine, you can adjust.
If you can keep it quite wet, look at that, then it'll be really fluffy in return.
So can you see how this bread, the more I've kneaded it the more elastic it's got?
So now what I'm going to do is just add a bit of oil to the surface and the bread and
that won't stick anymore.
So let's rub the oil in and then what we can do is start to
spread it out.
Just roughly push the bread out.
You can use a rolling pin if it makes you happy.
And then I've got this here, if you spread it out like this it'll cool down really really
quick.
Do you want to take the clove out or even all the cinnamon?
Yeah you can take the clove and cinnamon out no trouble at all.
Normally I'd put paneer in an Indian bread like this.
I haven't got it so I'm using
feta, half a pack of feta is probably more than enough.
I'm just going to break it up.
So I'm going to take the spinach with the feta, put it in the middle here, and put that
in there like so.
Just bring that in like this, bring it in like that, bring it in like that, like that...
and then we can push that out.
And as we push that out then we're also pushing the spinach out.
'Cos I can take this non-stick pan and because this is oiled already I can basically just
pick this up as a whole and get that in there, beautiful.
I just keep touching it because it feels so damn good.
Okay this I can either cook for 10 minutes on each side on a hob or I can put it in the
oven at the bottom and sort of 20-25 minutes it'll be golden and crisp and gorgeous.
So that's it!
Happy days.
So let's check on the veg they've had about 50 minutes.
And if you look in here hopefully...
yes, look at that that's what we want see the charring?
That is flavour, maximum flavour.
Now if I just show you up here I've got the sauce here, simmering away.
So what I have to do now is get these veggies landing in this sauce.
Add a little bit more veg if you want just a little just a handful of peas, bit of chickpeas
you know all of this is going to add to it being the most delicious curry.
Let's serve the animals.
I've got a nice stuffed naan...
Here we go lovely people.
Daisy is a massive lover aren't you Dais' of of naan breads and bits and pieces so we're
going to go in for the kill.
That's so good.
Look at the feta the way it's melted.
So there you go lovely people there is a delicious meat-free meal.
As you can see it's been decimated, the bread's nearly all gone, guys was that hit?
Yeah!
So there you go have a go, nice veggie curry, happy days enjoy and that bread, come on!