Loaded naans

Top Indian flatbreads with a spicy, nutty paste, then load up with red onion, pepper and chunks of paneer for a quick and easy midweek meal

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 653
  • fat 20g
  • saturates 5g
  • carbs 86g
  • sugars 12g
  • fibre 7g
  • protein 28g
  • salt 2.9g


  • 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


  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.

  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.

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