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Indian-inspired curry naan bowl

Vic's Indian-inspired curry naan bowl

10
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. This dish is what food dreams are made of. You can eat everything, including the naan bowl, which is filled with a fragrant curry of prawns, pineapple, mango and coconut.

Ingredients

Ground turmeric

1 tsp

Ground coriander

1 tsp

Garam masala

1 tsp

Ground cayenne pepper

¼ tsp

Brown onion

1 medium, thinly sliced

Minced garlic

2 tsp

Ginger paste

2 tsp

Kaffir lime leaves

2 individual, finely shredded

Light canned coconut milk

1 cup(s), (250ml)

Almond meal

¼ cup(s), (30g)

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Raw peeled prawns

600 g, (weighed peeled)

Mango

1 medium, cut into 3cm pieces

Canned pineapple in natural juice, drained

4 slice(s), (4 x slices), cut into 3cm pieces

Fresh coriander

¼ cup(s), leaves

Lime(s)

1 medium, cut into wedges, to serve

Oil spray

2 x 3 second spray(s)

White self-raising flour

1¼ cup(s), (185g)

99% fat-free, plain Greek yoghurt, unsweetened

⅔ cup(s), (160g)

Garlic powder or flakes

2 tsp

Instructions

  1. To make spice mix, combine all ingredients in a bowl.
  2. To make curry, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–5 minutes or until soft. Add garlic, ginger, lime leaves and spice mix and cook, stirring, for 1 minute or until fragrant. Add coconut milk and almond meal and bring to the boil. Reduce heat and simmer for 8–10 minutes until thickened.
  3. Meanwhile, to make naan bowls, mix all ingredients in a medium bowl to form a dough. Divide dough into 4 even portions. Roll out each portion into a 17 cm round on a lightly floured surface. Lightly spray a grill pan with oil and heat over medium–high heat. Cook 1 naan bread for 2 minutes each side or until charred and golden. Transfer naan bread to a high-sided bowl and press down to form a bowl shape. Once naan bread is set in the bowl shape, remove and set aside. Repeat with remaining naan breads.
  4. Add yoghurt, prawns, mango and pineapple to curry. Simmer for 5 minutes, stirring, until prawns are cooked. Season with salt and pepper.
  5. Serve curry in naan bowls, sprinkled with coriander and with lime wedges on the side.

Notes

TIP: When mangoes aren’t in season, substitute ¾ cup chopped, canned mango.

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