What are the main ingredients in Loaded Indian Naan Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Blender

What is the nutritional information of Loaded Indian Naan Bread?

Calories: 1003, Carbs: 125 grams, Fat: grams, Protein: 32.2 grams, Sugar: 19.6 grams, Salt: 2334 grams

How do I prepare Loaded Indian Naan Bread?

LET’S GO!: Preheat the oven to 200°C. Place the butternut chunks on half of a roasting tray. Coat in oil, ½ the Indian rub (to taste) and some seasoning. Roast in the hot oven for 30-35 minutes. In a bowl, add the drained chickpeas, a drizzle of oil and the remaining rub. Toss until coated. Set aside. IN A PICKLE: In a bowl, combine the red wine vinegar, 60ml of water, 1 tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until coated. Set aside to pickle. In a separate bowl, add the yoghurt, ½ the chopped mint, and seasoning. Mix until combined. CHICKPEAS: When the butternut is halfway, give them a shift and add the dressed chickpeas to the other half of the tray and roast for the remaining time. On completion, the butternut should be cooked through and the chickpeas crispy and golden. FLATBREAD TIME!: Plate up the toasted naan bread, and spread on the spinach purée. Top with the spiced roasted butternut and chickpeas. Dollop on the mint yoghurt and garnish with the pickled onions (to taste) and remaining mint. Yummy! SPINACH PURÉE: Boil the kettle. Place a pan over a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in the cream until heated through. Remove from the heat. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season and cover to keep warm. GOLDEN NAAN: Return the pan, wiped down, to a medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread for 1-2 minutes per side until golden brown. Drain the pickling liquid from the onions.

What should be prepared from my kitchen to make Loaded Indian Naan Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Blender

Loaded Indian Naan Bread

A buttery pan-fried naan bread, smothered in silky spinach purée, topped with roasted butternut, spiced crispy chickpeas, pickled red onion and dollops of mint yoghurt. Delish!

Loaded Indian Naan Bread

with spiced butternut & mint yoghurt

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Chickpeas
Fresh Cream
Fresh Mint
Garlic Clove
Garlic Cloves
Naan Bread
Naan Breads
NOMU Indian Rub
Plain Yoghurt
Red Onion
Red Onions
Red Wine Vinegar
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Blender

Serves 1

LET’S GO!
Preheat the oven to 200°C. Place the butternut chunks on half of a roasting tray. Coat in oil, ½ the Indian rub (to taste) and some seasoning. Roast in the hot oven for 25-30 minutes. In a bowl, add the drained chickpeas, a drizzle of oil and the remaining rub. Toss until coated. Set aside.
IN A PICKLE
In a bowl, combine the red wine vinegar, 30ml of water, ½ tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until coated. Set aside to pickle. In a separate bowl, add the yoghurt, ½ the chopped mint, and seasoning. Mix until combined.
CHICKPEAS
When the butternut is halfway, give them a shift and add the dressed chickpeas to the other half of the tray and roast for the remaining time. On completion, the butternut should be cooked through and the chickpeas crispy and golden.
SPINACH PURÉE
Boil the kettle. Place a pan over a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in the cream until heated through. Remove from the heat. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season and cover to keep warm.
GOLDEN NAAN
Return the pan, wiped down, to a medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread for 1-2 minutes per side until golden brown. Drain the pickling liquid from the onions.
FLATBREAD TIME!
Plate up the toasted naan bread, and spread on the spinach purée. Top with the spiced roasted butternut and chickpeas. Dollop on the mint yoghurt and garnish with the pickled onions (to taste) and remaining mint. Yummy!

Butternut Chunks - 250g
NOMU Indian Rub - 20ml
Chickpeas - 120g
Red Wine Vinegar - 10ml
Red Onion - 1
Plain Yoghurt - 65ml
Fresh Mint - 3g
Garlic Clove - 1
Fresh Cream - 65ml
Spinach - 100g
Naan Bread - 1

Download the Recipe

Serves 2

LET’S GO!
Preheat the oven to 200°C. Place the butternut chunks on half of a roasting tray. Coat in oil, ½ the Indian rub (to taste) and some seasoning. Roast in the hot oven for 30-35 minutes. In a bowl, add the drained chickpeas, a drizzle of oil and the remaining rub. Toss until coated. Set aside.
IN A PICKLE
In a bowl, combine the red wine vinegar, 60ml of water, 1 tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until coated. Set aside to pickle. In a separate bowl, add the yoghurt, ½ the chopped mint, and seasoning. Mix until combined.
CHICKPEAS
When the butternut is halfway, give them a shift and add the dressed chickpeas to the other half of the tray and roast for the remaining time. On completion, the butternut should be cooked through and the chickpeas crispy and golden.
SPINACH PURÉE
Boil the kettle. Place a pan over a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in the cream until heated through. Remove from the heat. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season and cover to keep warm.
GOLDEN NAAN
Return the pan, wiped down, to a medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread for 1-2 minutes per side until golden brown. Drain the pickling liquid from the onions.
FLATBREAD TIME!
Plate up the toasted naan bread, and spread on the spinach purée. Top with the spiced roasted butternut and chickpeas. Dollop on the mint yoghurt and garnish with the pickled onions (to taste) and remaining mint. Yummy!

Butternut Chunks - 500g
NOMU Indian Rub - 40ml
Chickpeas - 240g
Red Wine Vinegar - 20ml
Red Onion - 1
Plain Yoghurt - 125ml
Fresh Mint - 5g
Garlic Cloves - 2
Fresh Cream - 125ml
Spinach - 200g
Naan Breads - 2

Download the Recipe

Serves 3

LET’S GO!
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, ½ the Indian rub (to taste) and some seasoning. Roast in the hot oven for 30-35 minutes. On a separate roasting tray, place the drained chickpeas. Coat in oil, the remaining rub and some seasoning. Set aside.
IN A PICKLE
In a bowl, combine the red wine vinegar, 90ml of water, 1 ½ tbsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until coated. Set aside to pickle. In a separate bowl, add the yoghurt, ½ the chopped mint, and seasoning. Mix until combined.
CHICKPEAS
When the butternut is halfway, give them a shift and pop the tray of dressed chickpeas into the hot oven and roast for the remaining time. On completion, the butternut should be cooked through and the chickpeas crispy and golden.
SPINACH PURÉE
Boil the kettle. Place a pan over a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in the cream until heated through. Remove from the heat. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season and cover to keep warm.
GOLDEN NAAN
Return the pan, wiped down, to a medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread for 1-2 minutes per side until golden brown. You may need to do this step in batches, adding more oil and butter between batches. Drain the pickling liquid from the onions.
FLATBREAD TIME!
Plate up the toasted naan bread, and spread on the spinach purée. Top with the spiced roasted butternut and chickpeas. Dollop on the mint yoghurt and garnish with the pickled onions (to taste) and remaining mint. Yummy!

Butternut Chunks - 750g
NOMU Indian Rub - 60ml
Chickpeas - 360g
Red Wine Vinegar - 30ml
Red Onions - 2
Plain Yoghurt - 170ml
Fresh Mint - 8g
Garlic Cloves - 3
Fresh Cream - 170ml
Spinach - 300g
Naan Breads - 3

Download the Recipe

Serves 4

LET’S GO!
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil, ½ the Indian rub (to taste) and some seasoning. Roast in the hot oven for 35-40 minutes. On a separate roasting tray, place the drained chickpeas. Coat in oil, the remaining rub and some seasoning. Set aside.
IN A PICKLE
In a bowl, combine the red wine vinegar, 120ml of water, 1 tbsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced red onion and toss until coated. Set aside to pickle. In a separate bowl, add the yoghurt, ½ the chopped mint, and seasoning. Mix until combined.
CHICKPEAS
When the butternut is halfway, give them a shift and pop the tray of dressed chickpeas into the hot oven and roast for the remaining time. On completion, the butternut should be cooked through and the chickpeas crispy and golden.
SPINACH PURÉE
Boil the kettle. Place a pan over a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Stir in the cream until heated through. Remove from the heat. Place the shredded spinach in a bowl, submerge in boiling water, and allow to sit for 1 minute. Drain and run under cold water to stop the cooking process. Squeeze out the excess water with paper towel. Place in a blender with the cream sauce and blend until smooth. Season and cover to keep warm.
GOLDEN NAAN
Return the pan, wiped down, to a medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread for 1-2 minutes per side until golden brown. You may need to do this step in batches, adding more oil and butter between batches. Drain the pickling liquid from the onions.
FLATBREAD TIME!
Plate up the toasted naan bread, and spread on the spinach purée. Top with the spiced roasted butternut and chickpeas. Dollop on the mint yoghurt and garnish with the pickled onions (to taste) and remaining mint. Yummy!