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Loaded spiced turkey naan
Published: December 11, 2018 at 1:49 PM
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Serves 2
Easy
Total time: 40 mins
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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
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Alternatives
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Make your own naan bread to use in this recipe, or try our easy chapatis and more flatbread recipes.
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal835
- fat19.7g
- saturates4.2g
- carbs103.4g
- sugars27.7g
- fibre9.2g
- protein56.3g
- salt2.8g
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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.
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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.
Check out more of our Christmas leftover turkey recipes here...
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