Makes
4
Ingredients
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4 Mission Plain Naan
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Raita
1 cup yoghurt
1 small cucumber, deseeded and shredded
¼ cup finely chopped coriander
¼ tsp salt
1 tsp lemon juice -
1 brown onion
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4 cloves garlic
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1 tsp grated ginger
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1 tsp belacan
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¼ cup vegetable oil
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1 tsp mustard seeds
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground turmeric
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1 tsp chilli powder (or to taste)
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½ tsp salt
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a handful of curry leaves
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500g butternut pumpkin, peeled and cut into cubes
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400ml coconut milk
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3 cups rocket leaves
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2L oil for deep frying
Instructions
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Step 1
Puree the onion, garlic, ginger and belacan together to a paste. Heat the vegetable oil in a large saucepan and fry the paste for about 5 minutes until very fragrant. Add the spices, salt and curry leaves and stir to combine. Add the coconut milk and bring to a simmer, then add the pumpkin and simmer for 20 minutes until the pumpkin is tender.
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Step 2
For the raita, mix the ingredients together and refrigerate for at least 30 minutes.
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Step 3
Heat the deep-frying oil to 150°C and fry the rocket for just a few seconds until crisp.
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Step 4
Toast the naan according to the packet directions and serve with the curry, rocket and raita.