MUMBAI VEGETABLE NAAN

24 portions (1 sandwich)


2 tbsp	Butter, unsalted
1/4 cup	Yellow onion, 1/4-inch diced
2 tbsp	Garlic, minced
1/2 cup	Yellow curry powder
4-1/4 cups	Vegetable stock, divided
2 cups	Coconut milk
10 cups	Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, divided
1/4 cup	Cornstarch
8 cups	Mixed vegetables, frozen
3 cups	Greek yogurt
24	Naan flatbread
12 cups	Mozzarella cheese, shredded

Percent Daily Values are based on a 2,000 calorie diet

Step 1

To make CURRY VEGETABLES: Heat butter in a 1 gallon rondo over medium heat; cook onion and garlic 5 to 7 minutes or until onions are translucent.
Step 2

Add curry powder, 4 cups vegetable stock, coconut milk and 6 cups RO*TEL®. Simmer over medium-low heat 15 to 20 minutes or until sauce is fragrant. Whisk together cornstarch and remaining 1/4 cup vegetable stock to make slurry; pour into curry sauce. Stir over medium heat until sauce thickens. Add frozen vegetables; cook until heated through.
Step 3

To make YOGURT SAUCE: In a 2-quart bowl combine yogurt and remaining 4 cups RO*TEL®. Stir until blended.
Step 4

To make ONE PORTION: Top 1 piece of naan with 1/2 cup cheese and 1/2 cup vegetable filling. Bake at 350°F 5 to 7 minutes or until cheese is melted and naan is golden brown. Serve with 1/4 cup yogurt sauce on the side.
Step 5

CHEF'S NOTE: Fresh vegetables can be substituted in place of frozen vegetables.