360 Calorie Chickpea Curry & Garlic Naan

123 mins
Serves 1
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Directions

  1. 1Add 40g of diced onion to a pan with water or oil and cook until softened.
  2. 2Add 40g of diced onion to a pan with water or oil and cook until softened.
  3. 3Add 40g of diced onion to a pan with water or oil and cook until softened.
  4. 4Add turmeric, paprika, salt and ginger & garlic to taste. Cook off spices, adding more water or oil if needed.
  5. 5Add turmeric, paprika, salt and ginger & garlic to taste. Cook off spices, adding more water or oil if needed.
  6. 6Add turmeric, paprika, salt and ginger & garlic to taste. Cook off spices, adding more water or oil if needed.
  7. 7Add 170g tinned tomato and simmer.
  8. 8Add 170g tinned tomato and simmer.
  9. 9Add 170g tinned tomato and simmer.
  10. 10Stir in 30g of fat free yogurt and 30g light cream cheese. Simmer.
  11. 11Stir in 30g of fat free yogurt and 30g light cream cheese. Simmer.
  12. 12Stir in 30g of fat free yogurt and 30g light cream cheese. Simmer.
  13. 13Add 80g canned chickpeas and simmer again.
  14. 14Add 80g canned chickpeas and simmer again.
  15. 15Add 80g canned chickpeas and simmer again.
  16. 16In a bowl mix together 40g self raising flour, garlic to taste and 30g fat free yogurt. Mix and knead, adding water drops if needed.
  17. 17In a bowl mix together 40g self raising flour, garlic to taste and 30g fat free yogurt. Mix and knead, adding water drops if needed.
  18. 18In a bowl mix together 40g self raising flour, garlic to taste and 30g fat free yogurt. Mix and knead, adding water drops if needed.
  19. 19Divide the dough into two and roll each piece thinly. Dust with flour if needed.
  20. 20Divide the dough into two and roll each piece thinly. Dust with flour if needed.
  21. 21Divide the dough into two and roll each piece thinly. Dust with flour if needed.
  22. 22Cook the naan bread on a hot pan using medium heat.
  23. 23Cook the naan bread on a hot pan using medium heat.
  24. 24Cook the naan bread on a hot pan using medium heat.

Ingredients

  • 40 g onion
  • 40 g onion
  • 40 g onion
  • 1 water or oil
  • 1 water or oil
  • 1 water or oil
  • 1 turmeric
  • 1 turmeric
  • 1 turmeric
  • 1 paprika
  • 1 paprika
  • 1 paprika
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 ginger & garlic
  • 1 ginger & garlic
  • 1 ginger & garlic
  • 170 g tinned tomato
  • 170 g tinned tomato
  • 170 g tinned tomato
  • 30 g fat free yogurt
  • 30 g fat free yogurt
  • 30 g fat free yogurt
  • 30 g light cream cheese
  • 30 g light cream cheese
  • 30 g light cream cheese
  • 80 g canned chickpeas
  • 80 g canned chickpeas
  • 80 g canned chickpeas
  • 1 coriander
  • 1 coriander
  • 1 coriander
  • 40 g self raising flour
  • 40 g self raising flour
  • 40 g self raising flour
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 30 g fat free yogurt
  • 30 g fat free yogurt
  • 30 g fat free yogurt
  • 1 water
  • 1 water
  • 1 water

Equipment

panspoonspatulabowlrolling pinknife

Tips

  • Cook until softened
  • Cook off spices (Add water or oil if needed)
  • Simmer
  • Simmer again
  • Mix and knead (Add water drops if needed)
  • Roll each piece thinly (Dust with flour if needed)
  • Cook on hot pan (Medium heat)