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
Loaded Indian Naan Bread
with spiced butternut & mint yoghurt
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Loaded Indian Naan Bread?
The preparation time for Loaded Indian Naan Bread with spiced butternut & mint yoghurt is between 15 and 30 minutes.
What is the total time required to make Loaded Indian Naan Bread with spiced butternut & mint yoghurt?
The total time required to make Loaded Indian Naan Bread with spiced butternut & mint yoghurt is between 40 and 60 minutes.
How many servings does Loaded Indian Naan Bread provide?
4 servings
What are the main ingredients in Loaded Indian Naan Bread?
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
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?
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
How many calories does Loaded Indian Naan Bread have?
1003 calories
How much fat content does Loaded Indian Naan Bread have?
grams
Woolies Products in this dish
