Loaded naans

1 of 5-a-day autumn everyday fibre midweek quick quick dinner vitamin c weeknight

N/A

Source

Ingredients

3-4 tbsp curry paste

2 tsp cashew nut butter

4 naan bread

1 red onion , sliced

1 red pepper , sliced

10 cherry tomatoes , halved

226g pack paneer , diced

small pack coriander , chopped

170g fat-free Greek yogurt

2 tbsp mango chutney

Method

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.

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.