Coconut & almond naans
Heat oven to 180C/fan 160C/gas 4. Mix
2 tbsp desiccated coconut, 50g flaked
almonds and 1 tsp garam masala into
50g softened butter. Spread over 4 mini
naans. Put onto a baking sheet, then
bake for 10 mins until golden.
Heat the oil in a large saucepan. Gently
cook the onions and carrots for 15 mins
until soft and golden. Add garam masala
and ginger, then cook for 1 min more.
Add the orange juice and stock, then
bring to the boil. Simmer for 10 mins
until the carrots are tender, then stir
in the coconut milk. Using a stick
blender, purée until smooth, then
add the beans. Bring to a simmer,
scatter over coriander and serve.