Dip warm naan bread into this creamy spinach and coconut soup for a hearty winter main.
- Preheat oven to 180°C. Wrap the naan in foil and place in preheated oven for 5 minutes or until heated through.
- Meanwhile, heat oil in a large saucepan over high heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the spinach portions and stock, and bring to the boil. Cook, stirring occasionally, for 5 minutes or until hot. Stir in the coconut milk and remove from heat. Use a hand blender to blend until smooth. Season with salt and pepper.
- Stir over low heat until hot. Combine the yoghurt and mint in a small bowl. Ladle soup among serving bowls and top with yoghurt mixture. Season with pepper and serve with naan
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set