Loaded naans

• curry paste↗3-4 tbsp tbsp
• cashew nut butter↗2 tsp tsp
• naan bread↗4
• red onion↗1

  sliced

• red pepper↗1

  sliced

• cherry tomatoes↗10

  halved

• pack paneer226g g

  diced

• coriandersmall pack

  chopped

• fat-free Greek yogurt↗170g g
• mango chutney2 tbsp tbsp

Step-by-step instructions

1. 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. 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.