Naan Bread Rolls stuffed with Jalfrezi Curry

Thanks to Ilja Harvey from Love Food, Hate Waste for this recipe which adapts the traditional naan bread to make a delicious roll or pasty stuffed with leftover curry (see Jalfrezi recipe below).


250g Doves Farm Organic Strong White Flour
100ml milk
5g Doves Farm Quick Yeast
5g black onion seeds
¼ tsp baking powder
Pinch of salt
½ egg, beaten
1 tbsp oil
100ml yoghurt


• Warm some milk until its a little warmer than body temperature, add the yeast and a tablespoon of flour to the milk and set aside for 30 minutes and allow it to go frothy.
• Sieve the flour into a large bowl.
• Add the onion seeds, baking powder and salt to the flour.
• In a separate bowl mix the egg, oil and yoghurt together, then add to the flour along with 125ml of the milk and mix to create a pliable dough, if it’s too dry add the remaining milk.
• Knead for 5 minutes or until smooth and elastic.
• Cover and leave for an hour.
• Pre-heat the oven to 200 degrees C.
• After an hour place the dough on the table and knead the air out of it briefly and divide into 8 portions.
• Stretch each portion into rough circles.
• Place a tablespoon of curry in the centre of each circle and fold the dough over into a pasty or bun shape. Seal well.
• Place the rolls on a greased baking tray and bake in the oven until golden brown.

Jalfrezi Curry


2 cloves garlic, chopped
750g meat/fish/vegetables
3 tsp ground turmeric
1 onion finely grated
1 tsp red chilli powder
1 tsp salt
400g chopped tomatoes
30g ghee/clarified butter or olive oil
3 tsp ground cumin
3 tsp ground coriander
2 tbsp grated fresh ginger or 2 tsp ground ginger
30g fresh coriander, leaves roughly chopped oil for cooking


• Heat up about 2 tbsp of oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.
• Mix in the meat /vegetables (fish can be added later as it cooks much quicker), turmeric, chilli powder and salt. Gently fry for 5-10 minutes or until golden, turning the meat/vegetables frequently.
• Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken. This is a good time to add the fish if you are using it.
• Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.
• Taste for seasoning and add salt if required.

Thanks for this recipe to go with Jalfrezi from leftovers by Ilja Harvey for Love Food, Hate Waste



Other Posts

On Key

Related Posts

Roast Potato & Herb Salad

This is a really flexible recipe that you can adapt to what you have in the fridge or garden. We make a big batch to eat during the week. Ingredients


This flexible recipe uses up whatever veg you have available. If you want some extra protein we suggest the sliced egg pancake and/or cashew nuts which cost the same per


This recipe can be made with tinned or sprouted chickpeas and cooked in an air fryer or an oven. Ingredients 300g sprouted chickpeas (or 2 x tins 400g chickpeas)2-3 cloves