Channa Masala Mango Naan

Channa Masala Mango Naan -an incredible combination of fluffy flatbreads, delicious and chunky channa masala and a creamy onion & mint salad.


This recipe is the stuff of my dreams – I mean a curry topped naan – whats not to love? The flatbread is fluffy and charred from cooking on the griddle and the channa masala with coconut is incredibly good.
But before you do that spread sweet mango chutney on top of the warm bread, then top with the creamy onion salad with lots and lots of fresh mint.


I hope you love this as much as I do.You can see how its made over on my Instagram account.


Love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

Flatbreads;

  • 200g self raising flour 
  • 150g vegan natural yogurt
  • Big pinch sea salt
  • 2 tbsp olive oil 

For the channa curry;

  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 1 tsp turmeric
  • 1 onion roughly chopped
  • 3 cloves garlic sliced 
  • 1 knob ginger grated 
  • 4 ripe tomatoes chopped
  • 2 tbsp unsweetened desiccated coconut 
  • 1 tsp sea salt & twist black pepper 
  • 1 can, 240g cooked chickpeas drained
  • 3 tbsp coconut yogurt

Yogurt onions;

  • 1/2 medium red onion, very thinly sliced
  • 20g fresh mint shredded
  • 3 tbsp greek style yogurt
  • 1/2 teaspoons sea salt
  • Juice 1/2 lemon

To serve;

  • 2 tbsp mango chutney
 

Directions

For the curry;

  1. Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, turmeric, coriander and chilli flakes. Stir for a few seconds then
  2. add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  3. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and desiccated coconut. 
  4. Cook for a further 5-6 minutes covered, stirring occasionally then add in the chickpeas Simmer for 5 minutes.
  5. Season will and stir in the coconut yogurt. 

To make the flatbreads;

  1. In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together then transfer to a floured board. 
  2. Knead for a few minutes until you get a springy dough.
  3. Heat a large griddle pan or frying pan to medium. 
  4. Divide the dough into two then roll out the first flatbread. 
  5. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  6. Repeat. 

To make the yogurt onions;

  1. Add at the ingredients to a jar and mix to combine. 

To serve;

  1. Spread the mango chutney on both naan’s then top with the channa masala and yogurt onions.

Thank you so much for following my blog and cooking my recipes!

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Recipe Tags: chickpeas flatbread naan

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