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.

Serves 4

Prep time: 10 min

Cook time: 30 min

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