You will need:
- 50g butter
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and diced
- 1 tbsp mild curry paste
- 750g frozen peas
- 1 litre vegetable or chicken stock
- Squeeze lemon juice
- Sea salt and black pepper
- 150g Thick Greek Yoghurt, to serve
Paneer Naan Bread:
- 150ml hot semi-skimmed milk, not boiling
- 2 tsp caster sugar
- 2 tsp dried yeast
- 450g plain flour
- Sea salt and black pepper
- 1 tsp baking powder
- 3 tbsp vegetable oil
- 1 egg, lightly beaten
- 150ml natural low-fat yoghurt
- 100g paneer, thinly sliced (if paneer is not available, use halloumi cheese)
Method:
- Preheat oven to 230°C/450°F/Gas 8.
- In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for 2 minutes, add the curry paste, stirring constantly for a further 3 minutes, add the peas and stock and cook for 5 minutes or until the peas are cooked.
- Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.
To make the paneer naan:
- Put the milk in a bowl, add sugar and yeast and stir.
- Set aside for 20 minutes until the yeast has dissolved.
- Sift the flour, salt, pepper and baking powder into a bowl, add the yeast mixture, oil, egg and yoghurt, mix into a dough.
- Knead the dough for 10 minutes and place into a bowl, cover with cling film and leave in a warm place for an hour.
- Knead the dough again for 3 minutes and divide into 6 balls, roll each ball into a tear-shaped naan and place on a greased baking sheet, places slices of paneer or halloumi onto the naan.
- Bake each naan in the hot oven for 3-4 minutes, they should puff up.
- Place the naan under the grill about 10cm away from the heat for about 30 seconds to brown the naan slightly.
- Remove from the grill and keep warm under a clean tea towel.
- Repeat the process.
To serve:
- Squeeze the lemon juice into the soup and stir well, serve with Greek Yoghurt and Paneer Naan Bread.
- Naan breads are much easier to make than you may think, if you do not want to put the cheese on you can simply brush with a little oil before you put them under the grill and sprinkle with a few cumin seeds, taking care the seeds do not burn.
- 931 cals
- 39.7g fat
- 17.2g saturates
- 18.1g sugar
- 4.7g salt
Recipe and photo credits by award-winning chef Rachel Green for the Yes Peas! campaign – yes peas