Home Recipes Vegetarian and Vegetables Korma Caramelised Carrots Recipe with Smashed Beans and Onion Seed Flatbread

Korma Caramelised Carrots Recipe with Smashed Beans and Onion Seed Flatbread

"This is absolutely delightful, all your favourite mild, creamy curry flavours with a whole new twist. This has it all,...

Korma Caramelised Carrots Recipe with Smashed Beans and Onion Seed Flatbread

Ingredients

For the flatbreads

300g Natural Yogurt or dairy free coconut yoghurt, room temperature
2 tsp Dried Active Yeast
2 tbsp Rapeseed Oil
1 tbsp Maple Syrup
1 Large Egg
1 tsp Salt
¾ tsp Baking Powder
400-450g Plain Flour
Oil for Brushing, Nigella Seeds, Flaky Salt To finish

For the korma caramelised carrots

500g Carrots, halved lengthways
4 tbsp Maple Syrup
2 tbsp Rapeseed Oil
2 tsp Korma Spice Blend

For the smashed beans

2 Tins (400g) Cannellini Beans, drained
3 Cloves Garlic
½ Lemon, Zest & Juice
3 tbsp Rapeseed Oil
1 tsp Salt
½ tsp Black Pepper (cracked)

For the korma butter sauce

100g Butter
½ tsp Salt
½ Onion, finely chopped
1 Clove Garlic, crushed
2 tsp Korma Spice Blend
2 tbsp Chopped Coriander
1 Lemon, Zested & Juiced
100ml Double Cream

For the salted kasha

50g Buckwheat Groats
½ tsp Flaky Salt

"This is absolutely delightful, all your favourite mild, creamy curry flavours with a whole new twist. This has it all, sweet, spice, texture and vegetables abound. Just so delicious! What’s more, each element is perfect to play around with so pick and choose what you want and get creating!" Susie Morrison from Gourmet Glow.

Many thanks to Gourmet Glow for this tasty recipe.

Method

  1. Start with the flatbread. Mix the yogurt with the yeast & maple and set aside for 5 minutes. Add the oil and egg, whisk well.
  2. Add the salt, baking powder and flour to the bowl of a stand mixer and whisk to combine. Add the wet mix and bring together. Knead on medium speed for 8-10 minutes. The mix should come away from the sides of the bowl and form a ball, it shouldn’t be dry. Adjust the flour accordingly as different flours will hydrate differently.
  3. Once kneaded, place this in an oiled bowl, covered and set aside for 1-2 hours or until doubled in size.
  4. Meanwhile, preheat the oven to 210C. Mix the ingredients for the carrots in a bowl with your hands making sure everything is well covered. Tumble onto a lined baking tray and bake 25-30 minutes or until caramelised but with some texture. Set aside.
  5. Make the bean smash by adding all ingredients to a food processor and pulse until combined and a little chunky. Taste, adjust the seasoning and set aside.
  6. Check the bread. Once proved, weigh the dough and divide into 6 pieces (around 135g each) roll into balls and place on a lined tray. Cover with oiled clingfilm and leave for another hour.
  7. Make the sauce by adding the butter, onion, garlic, salt and korma powder to a small pan. Heat over a medium heat and cook for 10 minutes or until everything is soft and fragrant. Add the coriander, lemon & cream and whisk in (it will split but this is normal). Set aside.
  8. Make the kasha by adding the buckwheat to a dry pan and heating until golden and smelling nutty. Stir in the salt and set aside.
  9. Turn the oven to its highest setting and place a baking tray or pizza stone in to heat up. On a lightly floured surface, roll each ball of dough into a long oval, about ¾ cm thick.
  10. Place on the hot stone and cook for about 2 minutes or until puffed up. Cook in batches if required. Brush with oil and sprinkle with nigella seeds and flaky salt. These keep well wrapped in a clean tea towel whilst hot to prevent them from drying out.
  11. When ready, spoon the bean mash on a plate and top with the carrots. Drizzle over the sauce and sprinkle with the kasha. Pop the flatbreads on the table and let everyone dive in!

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