Curried English Pea Soup with Paneer Naan

Naan breads are much easier to make than you might think! If you do not want to use cheese, simply brush the breads with a little oil, sprinkle with cumin seeds and place under the grill, taking care the seeds don't burn.

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Recipe by Cook Vegetarian
Serves 4-6
Ready in 30 to 60 mins

Ingredients

  • 50g butter
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 1 tbsp mild curry paste
  • 750g frozen peas
  • 1 litre vegetable stock
  • squeeze of lemon juice
  • sea salt and black pepper
  • 150g thick Greek yoghurt, to serve

    • For the 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 free-range egg, lightly beaten
  • 150ml natural low-fat yoghurt
  • 100g vegetarian paneer, thinly sliced (if paneer is not available, use vegetarian halloumi)

Nutritional Information:
Per serving (4 portions)
Calories: 931
Fat: 39.7g

How To Cook

  1. Preheat your oven to 230C/450F/Gas 8.
  2. In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for two minutes, add the curry paste, stirring constantly for a further three minutes, add the peas and stock and cook for five minutes or until the peas are done. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.
  3. 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.
  4. 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.
  5. Knead the dough again for three minutes and divide into six balls, roll each ball into a tear-shaped naan and place on a greased baking sheet. Put 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.
  6. 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.
  7. To serve, squeeze the lemon juice into the soup and stir well, serve with Greek yoghurt and Paneer Naan Bread.
    8. www.peas.org
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Curried English Pea Soup with Paneer Naan
  • Recipe by Cook Vegetarian
  • Serves 4-6
  • Ready in 30 to 60 mins
    Ingredients
  • 50g butter
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • 1 tbsp mild curry paste
  • 750g frozen peas
  • 1 litre vegetable stock
  • squeeze of lemon juice
  • sea salt and black pepper
  • 150g thick Greek yoghurt, to serve
  • [hd]For the paneer naan bread[/hd]
  • 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 free-range egg, lightly beaten
  • 150ml natural low-fat yoghurt
  • 100g vegetarian paneer, thinly sliced (if paneer is not available, use vegetarian halloumi)
    How to Cook
  1. Preheat your oven to 230C/450F/Gas 8.
  2. In a large heavy based saucepan, melt the butter, add the onion and garlic and gently fry for two minutes, add the curry paste, stirring constantly for a further three minutes, add the peas and stock and cook for five minutes or until the peas are done. Blend the soup and adjust the seasoning with sea salt and black pepper, if necessary.
  3. 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.
  4. 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.
  5. Knead the dough again for three minutes and divide into six balls, roll each ball into a tear-shaped naan and place on a greased baking sheet. Put 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.
  6. 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.
  7. To serve, squeeze the lemon juice into the soup and stir well, serve with Greek yoghurt and Paneer Naan Bread.
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