Turkish keema-style naan breads recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 672 calories / serving
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Make light work of preparing a midweek meal with these flavour-packed naan breads, topped with butternut squash and spiced mince.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large frying pan, add the butternut squash, then cook over a medium heat for 10-15 minutes, stirring often, until almost tender.
  2. Add the onion and cook for 3 minutes. Add the turkey mince and cook over a high heat for 3-4 minutes until cooked through. Stir in the spices and cook for 2 minutes.
  3. Warm the naans in the oven for 5-8 minutes, then divide between 4 plates. Top with the mince mixture, drizzle over a little yogurt and scatter with the chopped mint.

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  • Ingredients

  • 15ml (1 tbsp) olive oil
  • 350g (12oz) butternut squash, peeled, deseeded and diced
  • 1 onion, chopped
  • 500g (1lb) turkey mince
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 4 plain naan breads
  • 4 tbsp natural yogurt
  • handful fresh mint, leaves picked and chopped, to serve
  • Energy 2840kj 672kcal 34%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Sugars 12g 14%
  • Salt 2.9g 49%

of the reference intake
Carbohydrate 92.7g Protein 43.1g Fibre 7.9g


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