250g Denny Fresh Brown Mushrooms, sliced
1 pack Denny Mild Malay Curry Sauce
1 tbsp olive oil
1 onion diced
3 cloves garlic, minced
1 tbsp curry powder
1 cup green beans, but into 4 cm lengths
1 cup butternut, cut into small cubes
1 cup cauliflower, cut into florets
1 cup chickpeas
2 naan breads
Toasted coconut flakes
2 Tbsp butter, melted
In a large pot pour in the olive oil. Saute the onion, 2 cloves of garlic and curry powder until the onions begin to turn translucent, about 3-5 min. Add in the mushrooms and cook for another 5 min until they begin to soften and have halved in size. Add in the green beans, butternut, cauliflower and chickpeas and cook for another 5 min or until vegetables begin to soften.
Pour in the Denny Mild Malay Curry sauce and simmer for 10 min.
While the curry is simmering, combine the melted butter with 1 clove of garlic. Brush the naan with the garlic butter and heat on a griddle pan.
Serve the curry with the naan and top with a sprinkling of toasted coconut flakes.
Prep time: 10 min
Cook time: 30 min