- Effort: easy
- 7 tbsp sunflower oil
- 2 red onions, roughly chopped
- 4 cloves garlic, 2 peeled and mashed into paste, other 2 chopped
- 4 cm piece fresh ginger, peeled and mashed into paste
- 1 pinches cayenne pepper
- 1 tsp ground coriander seeds
- 1 tsp garam masala
- 200 g mixed root vegetables, such as carrots, parsnips, sweet potatoes
- water, or vegetable stock
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 200 g block creamed coconut, grated
- 100 g butter
- 1 small handful fresh coriander, finely chopped
- naan breads, to serve
1. Heat 5 tablespoons of the oil in a pan and fry the onions, garlic paste and ginger paste for 5-6 minutes, or until beginning to brown. Stir in the cayenne pepper, ground coriander and garam masala and cook for a further 2-3 minutes, or until aromatic.
2. Add the chopped root vegetables and add enough water or vegetable stock to cover. Simmer for 10-15 minutes, or until the vegetables are tender. Blend the soup until smooth with a stick blender.
3. Heat the remaining oil in a pan and fry the mustard seeds and cumin seeds until they begin to pop. Stir them into the soup, then add the grated creamed coconut until melted.
4. Place the butter, chopped garlic and some of the chopped coriander into a small pan and heat until the butter is melted. Heat a griddle pan until smoking, then add the naan bread. Brush the naan with the melted butter on both sides and cook until warmed through and golden-brown.
5. To serve, ladle into bowls and sprinkle with the remaining chopped coriander. Serve the naan bread alongside.
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