With enough leftovers for another couple of meals, we had this first with paneer, and then with chickpeas. It tastes even better the next day and can also be frozen to save your future self from starvation.
Serves 5 to 6
Ingredients
For the curry
2 onions, finely sliced
2 cloves of garlic, finely sliced
A knob of garlic, finely sliced
2 red chillis, deseeded and finely sliced
1 tablespoon olive oil
2 tablespoons korma curry paste (I used Patak’s)
2-3 hard-boiled eggs per person, peeled and halved
400 grams tinned tomatoes
400 grams coconut milk
200 grams paneer, cubed
A bunch of fresh coriander, finely chopped
1 lemon, cut into wedges
For the flatbread
200 grams self-raising flour, plus extra for dusting
150 grams yoghurt
2 tablespoons olive oil
Heat 1 tablespoon of olive oil in a large pan and fry the onions, garlic, ginger and one of the sliced chillis over medium heat until the onions are soft and translucent, about 10 minutes.
Stir in the korma paste and a good pinch of salt, then cook for another 5 minutes, stirring constantly lightly caramelised and sticky.
Add tomatoes to the pan and break them up, then add coconut milk.
Simmer on low heat for 5 minutes, stirring occasionally.
If saving some curry for future meals, now is the time to ladle it into containers for storing.
Add the eggs and paneer to warm through, another 5 minutes.
If you are good at multi-tasking (I am not!), you can prepare the dough for the flatbread while simmering the sauce. If not, do it ahead of time, then pan-fry it after you add the eggs to the curry.
For the flatbread, mix flour, yoghurt, 2 tablespoons of oil and a pinch of salt in a large bowl until it forms a sticky dough.
Halve the dough and roll out on a flour-dusted surface until just under 1 centimetre thick. It does not need to look perfect, so I just used a wine bottle as I did not own a rolling pin (still don’t).
One at a time, cook in a non-stick frying pan on medium heat for 3 minutes, turning halfway. It should be golden and cooked through. If it is too thick, it may be be raw in the middle, so make sure it is rolled out thinly. Cook the other half the same way.
In the final step for the curry, stir in coriander leaves, being careful not to break up the eggs.
Serve garnished with the remaining sliced chilli, coriander and lemon wedges for squeezing over.
Recipe adapted from Veg by Jamie Oliver.