Spiced spinach-stuffed naan
Spiced spinach-stuffed naan
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LOVE YOUR LEFTOVERS:
– Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.
– Leftover curry paste? Mix a little with natural yoghurt for a speedy dip to eat with poppadoms. Or add some to a tray of roasted veg for beautiful flavour.
– Save your ginger peelings to make lovely refreshing ginger tea.
EASY SWAPS TO CUT COSTS:
– Use whatever curry paste you can get your hands on, or you could even use curry powder.
– On the veg front, use what you’ve got, potatoes, cauliflower, sweet potatoes, aubergine, even chunky mushrooms would work.
– If you haven’t got any mango chutney, try apricot jam and some spices from your store cupboard, such as ground cumin or coriander.
– In the sauce, feel free to use passata in place of the tinned tomatoes, or you could even add roughly chopped fresh tomatoes. And, if you’ve haven’t got coconut milk, try using regular milk instead.
– For the naans, use whatever spice you like, it could be a pinch of cumin or fenugreek seeds, a sprinkling of curry powder or even a bit more curry paste. Or, keep it super simple and just use garlic.
HANDY HINT:
Double or triple this recipe if you’ve got the ingredients, portion it up, and freeze for future meals. Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.