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channa-masala-mango-naan 1a

Chana Masala Mango Naan

Chana Masala Mango Naan -an incredible combination of fluffy flatbreads, delicious and chunky Channa masala and a creamy onion & mint salad.
Prep time: 20 mins
Cook time: 30 mins
Serves 2-4
5 from 1 vote


For the flatbreads

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

For the Chana 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

For the yogurt onions

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

To serve

  • 2 tbsp mango chutney


To make the curry

  • First, 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
  • Add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and desiccated coconut.
  • Cook for a further 5-6 minutes covered, stirring occasionally, then add in the chickpeas Simmer for 5 minutes.
  • Season will and stir in the coconut yogurt.

To make the flatbreads

  • In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together, then transfer to a floured board.
  • Knead for a few minutes until you get a springy dough.
  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into two, then roll out the first flatbread.
  • 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.
  • Repeat.

To make the Yogurt onions

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

To serve

  • Spread the mango chutney on both naan's then top with the Chana masala and yogurt onions.
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