- 2 tsp mild curry powder
- 1 tsp ground turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ½ x 400g can chickpeas, drained
- 60g cooked king prawns
- 2 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp mango chutney
- ½ small bunch coriander, chopped
- ½ large garlic naan bread
- 15g flaked almonds, toasted
Heat a small frying pan over a high heat, add the curry powder and turmeric, and toast for 1 min. Rinse the chickpeas under cold water, then pat dry with kitchen paper. Put in a bowl with the prawns, yogurt, mayonnaise, mango chutney, toasted spices and coriander. Mix everything together until well combined and season to taste.
Cut the naan bread in half and toast in a toaster or under a grill for 1-2 mins. Top with the prawn and chickpea mixture, then finish with the flaked almonds.