Vegetables Recipes - Monday Naan Rolls

Ingredients

• 100 g/4 oz/1 cup cooked long-grain rice

• 225 g/8 oz/2 cups diced cooked leftover vegetables

• Gravy from the Sunday joint or vegetable stock

• 15 ml/1 tbsp curry paste

• 15 ml/1 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped coriander (cilantro) (optional)

• 4 pieces naan bread

• Plain yoghurt

• Desiccated (shredded) coconut

---

Method:

1. Mix the rice with the vegetables in a saucepan. Add enough gravy to moisten and stir in the curry paste and tomato puree.

2. Season to taste and add the coriander, if using. Bring to the boil, stirring.

3. Meanwhile, warm the naan bread. Spread the vegetable mixture over, add a little yoghurt and a sprinkling of coconut.

4. Roll up and serve immediately.