Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Loaded naans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3-4 tbsp curry paste
- 2 tsp cashew nut butter
- 4 naan bread
- 1 red onionsliced
- 1 red peppersliced
- 10 cherry tomatoeshalved
- 226g pack paneerdiced
To serve
- small pack corianderchopped
- 170g fat-free Greek yogurt
- 2 tbsp mango chutney
Nutrition: per serving
- kcal653
- fat20g
- saturates5g
- carbs86g
- sugars12g
- fibre7g
- protein28g
- salt2.9g
Method
step 1
Heat oven to 220C/200C fan/gas 7. In a small bowl, mix together the curry paste and the cashew nut butter, then spread the mixture over the naan breads. Take 2 large baking trays and place 2 of the naans on each. Top the breads with a scattering of sliced red onion and pepper, cherry tomatoes and pieces of paneer.
step 2
Bake in the oven for 10 mins or until the paneer is starting to turn golden at the edges. Remove from the oven and scatter coriander over the top of each naan. Stir the yogurt and mango chutney together to make a dip to serve alongside the naans.
