For me, no curry is complete without naan to mop up the juices. No reason to go without if you are eating grain-free. My version is sweet, lightly spiced and tastes like peshwari naan but you can easily swap around the flavouring and spices to suit.
Combine 3/4 cup ground almonds, 3/4 cup arrowroot powder, 1 tablespoon sultanas, 1 teaspoon black cumin seeds, 1 tsp desiccated coconut 1/2 teaspoon sodium bicarbonate, and a pinch of salt. Stir in 1/2 cup of milk kefir and pour into a hot, greased frying pan.
You can either fry it and flip it over like a thick pancake half way through cooking or pop the pan in a hot oven for ten minutes while you dish up your curry.
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