Curried Welsh Rarebit Naan With Pomegranate Salad
Cardiff meets Kolkata with this aromatic twist on the classic Welsh rarebit. You'll top a toasted naan with a cheesy sauce packed with fragrant South Asian spices. Pop it under the grill to bubble until golden before serving up with pomegranate salad and roast potatoes.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Milk, Pepper, Salt, Vegetable oil, Sugar, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
Cut the top and bottom off your pomegranate, then slice into quarters and add the pomegranate quarters to a large bowl filled with cold water
Tip: This helps prevent mess and makes separating the pith easier!
Separate the pomegranate seeds from the white pith and discard the pith, then drain the pomegranate seeds in a fine sieve and return most of them to the large bowl (set some aside for a garnish!)
Cut your cucumber into quarters lengthways, then chop it into bite-sized pieces
Chop your tomato[es] finely
Add the chopped cucumber and tomato to the bowl with the pomegranate seeds and add your white wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of olive oil – this is your pomegranate salad
Slice your green chilli[es] finely
Grate your cheddar cheese
Combine the grated cheese with your cornflour and a generous pinch of salt in a pot and mix until the cheese is fully coated
Add your curry powder and soft cheese to the pot with 100ml [150ml] [200ml] milk – this is your rarebit base
Heat the pot with the rarebit base over a medium heat
Cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your curried rarebit sauce
Set the curried rarebit sauce aside for later
Once ready, transfer the baking tray[s] with the potatoes to the bottom shelf of the oven
Preheat the grill to high
Add your naan[s] to a baking tray then put the tray under the grill and cook for an initial 1-2 min or until the naan[s] are toasted on one side
Tip: Cooking for 3 or more? Do this in batches!
Once toasted on one side, remove the tray from the oven and turn over the naan[s]
Top the naan[s] with the curried rarebit sauce and the sliced green chilli (can't handle the heat? Go easy!)
Return the tray to the grill and cook for 2-3 min or until the rarebit sauce is lightly browned – this is your curried Welsh rarebit naan
Serve the curried Welsh rarebit naan with the pomegranate salad and roast potatoes to the side
Sprinkle over the reserved pomegranate seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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