Coronation prawns on toasted naan

Create a speedy supper that's big on flavour with curried king prawns and chickpeas served on garlic naan. You can make it in just 11 minutes so it's perfect for busy days

  • Prep:8 mins
    Cook:3 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 850
  • fat 44g
  • saturates 4g
  • carbs 70g
  • sugars 14g
  • fibre 11g
  • protein 39g
  • salt 2.5g


  • 2 tsp mild curry powder
  • 1 tsp ground turmeric
  •  ½ x 400g can chickpeas, drained
  • 60g cooked king prawns
  • 2 tbsp fat-free Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp mango chutney
  •  ½ small bunch coriander, chopped
  •  ½ large garlic naan bread
  • 15g flaked almonds, toasted


  1. Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste.

  2. Cut the naan bread in half and toast in a toaster or under a grill for 1-2 mins. Top with the prawn and chickpea mixture, then finish with the flaked almonds.

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