In warm naan, place warm vege curry on one side and some greens on the other. Drizzle with a garlicky, lemony yoghurt sauce, mixed with fresh coriander. Fold over and cut in half to serve 2.

Give it a good mix and cover for about 10 minutes, remove lid sprinkle some coriander for garnish and your are ready to serve with your naan bread.

Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside.

Dry-fry (no oil) the naans for a few minutes, or until golden-brown. Serve the curry with the naan and rice. This recipe isn't too spicy, so if your family likes a bit of heat, add a bit of chilli ...

That saucy and aromatic blend of spices, meat, and vegetables, often slow-cooked and served with rice and traditional naan bread or roti. But, surprisingly, the word curry doesn't originate from ...

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