Olive Magazine
Naan Bread with Turkey and Pea Relish Recipe

Loaded spiced turkey naan

Published: December 11, 2018 at 1:49 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Use up your leftover turkey to make our incredibly moreish tikka spiced naans with the sweetness of mango chutney and freshness of a simple pea relish

Nutrition:
NutrientUnit
kcal835
fat19.7g
saturates4.2g
carbs103.4g
sugars27.7g
fibre9.2g
protein56.3g
salt2.8g
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Make your own naan bread to use in this recipe, or try our easy chapatis and more flatbread recipes.

Ingredients

  • 1 tbsp curry paste (any kind will do)
  • 4 tbsp natural yogurt
  • 200g cooked turkey, cut into large chunks
  • ¼ tsp ground turmeric
  • 1 tsp mint sauce
  • 2 naan breads
  • 3 tbsp mango chutney
  • a few thin slices red onion
  • 1 tomato, chopped
  • to serve mint leaves, (optional)

PEA RELISH

  • 100g frozen peas, defrosted
  • 3 spring onions, finely chopped
  • a handful of leaves mint
  • ½ red chilli, finely chopped
  • 1 tsp groundnut oil
  • a squeeze lemon juice

Method

  • STEP 1

    Mix the curry paste and 1 tbsp of the yogurt in a bowl, then mix the turkey in and leave for 10 minutes.

  • STEP 2

    In another bowl, mix the remaining yogurt with the turmeric and mint sauce.

  • STEP 3

    To make the pea relish, toss all of the ingredients together in a bowl with lots of seasoning.

  • STEP 4

    Warm the naan breads in the oven following pack instructions.

  • STEP 5

    Spread the turkey on a baking sheet and grill on high until a little charred and heated through.

  • STEP 6

    Put the naans on plates and spread over the mango chutney. Top with the turkey, onion, tomato and pea relish, then drizzle with the minty yogurt. Finish with mint leaves sprinkled on top, if you like.

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