Quick Curry Stuffed Naan
SERVES 2 // READY IN 20 MINS // 591 CALS
If you're looking for a quick and fun twist on curry night, this Quick Curry Stuffed Naan is just the thing! In just 20 minutes, you’ll be biting into warm, toasted naan filled with spiced turkey, tangy mango chutney, and fragrant cumin. Paired with a refreshing pickled carrot slaw, it’s a tasty and satisfying high-protein meal that feels hearty but is low in fat. Perfect for those busy weeknights when you want something easy yet full of flavour!
Quick Curry Stuffed Naan
SERVES 2 // READY IN 20 MINS // 591 CALS
Ingredients
1 onion
1 carrot
2 tsp cumin seeds
1 tbsp rice vinegar
1 tsp sugar
1 tsp cooking oil
250g (9oz) minced (ground) turkey (2% fat)
1 heaped tbsp mild curry powder
1 tbsp tomato paste
1 heaped tsp garlic paste
1 tbsp (15g) mango chutney
2 naan bread
Directions
STEP 1
Pre-heat the oven to 220C/200C fan/Gas 7.
Peel and trim the carrot. Coarsely grate. Place in a small bowl with half the cumin seeds, rice vinegar and sugar. Stir through and set aside.
STEP 2
Peel and chop the onion into small pieces.
Heat half the oil in a frying pan over a high heat. Once hot, add the minced turkey and onions. Break up the turkey as it fries, cooking for 5-6 minutes until no pink meat remains. Season with salt and pepper.
STEP 3
Reduce the heat to medium, then stir through the curry powder, remaining cumin seeds, tomato and garlic pastes. Stir-fry for 30 seconds. Stir through 100ml water and the mango chutney, then simmer gently for 2-3 minutes, until thickened.
STEP 4
Lay out the naan breads on a baking tray. Load the curry mixture onto one half of each naan bread. Carefully fold the other half of the naan over and press down firmly.
Bake in the oven for 6-8 mins until the naan is golden and toasted.
STEP 5
Share the stuffed naans between your plates.
Serve the spiced carrot alongside.
NUTRITIONAL INFO (PER SERVING)
591 CALS // 49G PROTEIN // 10G FAT // 74G CARBS