140 min


30 min


Serves 4

These flavours are so memorable and will get your taste buds dancing! I like the idea of some vegetarian meals during the week but of course, it’s ok to add chicken or lamb to this dish too.


For the naan bread

250g strong flour

1 tbsp oil

2 tbsp natural yoghurt

½ tsp ground cumin

½ tsp salt

1 tbsp sugar

1tsp fast action dried yeast

120ml warm water (you may need a little more)


Oil, for brushing

Sprigs of mint, to serve

Yoghurt, to serve

3 tbsp pistachios, roughly chopped, to serve

Naan bread, to serve

For the curry

5 cardamom pods, crushed

½ tsp coriander seeds

½ tsp ground cumin

½ tsp ground coriander

½ tsp black peppercorns

½ tsp saffron threads

1 tbsp water

2 tbsp butter or ghee

2 large onions, roughly sliced

1 cinnamon stick

5 garlic cloves

2cm ginger, grated

4 potatoes, peeled and roughly diced

½ butternut squash, peeled and roughly diced

200ml water

100g green beans, tops removed and sliced in half

4 mint leaves, shredded

2 tbsp natural yoghurt

120ml cream

3 tbsp ground almonds


To prepare the naan bread, turn on the dough rising function on the Whirlpool 6th sense oven.


Mix the flour with the oil, salt, sugar, cumin seeds, natural yoghurt and yeast in the bowl of a mixer. Insert the dough hook.


While the motor is running slowly, add some of the warm water and form a soft dough.


Continue to mix at a medium speed for 5 minutes until the dough is smooth.


Place the dough into a well-oiled bowl, cover with plastic wrap and leave to rise in the Whirlpool 6th sense oven until doubled in size.


If you are using the crisp plate in the Whirlpool microwave, preheat the plate for 2 minutes
If you are using the oven, then preheat an oven to 230ºC/fan 210C when the dough has risen.


Remove the dough from the bowl and knead for about 2 to 3 minutes.
Place a baking tray into the oven to heat for 5 minutes.
Divide the dough into 8 balls and roll each piece into a tear drop shape.


Brush each naan on both sides with oil and place 3 or 4 on the preheated crisp plate and bake for about 6 minutes (depending no size) until golden and puffed up. Repeat for the rest of the naan.
If you are using a preheated Whirlpool 6th sense oven then brush on both sides and place on a baking sheet for about 10 minutes until puffed up.


Keep an eye on them. Remove from the oven / microwave. Serve warm.


To prepare the curry, place the cardamom pods, coriander seeds, ground cumin and ground coriander and black peppercorns into a dry frying pan on the Whirlpool induction hob and heat for about 30 seconds. Place those into a pestle and mortar and grind until crushed, take the cardamom husks out.
Combine the saffron and water together.


Heat a large saucepan with the butter and a drop of oil and sauté the onions for about 4 minutes before adding the cinnamon and garlic. Cook for 1 minute and then add in the ground spices, potatoes and butternut squash. Add a little salt.


Sauté for 1 minute for adding the water and cook for about 10 minutes until the vegetables are cooked. You may have to add a little more water.


Stir in the green beans, mint leaves and cook for about 3 minutes.
Pour in the yoghurt and cream and stir well, adding ground almonds and simmer for a further 2 to 3 minutes.


Check the seasoning.
Serve the curry with warm naan bread, extra natural yoghurt and springs of mint and pistachios on top.

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