Coronation prawns on toasted naan

Create a speedy supper that's big on flavour with curried king prawns and chickpeas served on garlic naan. You can make it in just 11 minutes so it's perfect for busy days

Prep:8 mins
Cook:3 mins

Serves 1
Easy

Nutrition per serving

kcal 850
fat 44g
saturates 4g
carbs 70g
sugars 14g
fibre 11g
protein 39g
salt 2.5g

Ingredients

2 tsp mild curry powder
1 tsp ground turmeric
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

Method

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.