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Naan-Crusted Butter Chickpea Curry Mug Pies

Naan-Crusted Butter Chickpea Curry Mug Pies

0
77 Min
Intermediate

Grip your hands around a flavorful and warm mug of goodness! This recipe calls for a delicious chickpea curry served in a mug, baked with a buttery naan top for that easy eating experience.

Ingredients

-
8 Servings
+

Here you can find more information about adjusted portion sizes 8 here

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15 grams
Butter, Without Salt
60 grams
Onions, Raw
15 grams
Garlic, Raw
10 grams
Spices, Curry Powder
5 grams
Spices, Ginger, Ground
5 grams
Spices, cumin seed
5 grams
Salt, Table
410 grams
Tomato Paste
5 grams
NESTLÉ Cremora Original
400 grams
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained, rinsed in tap water
300 grams
Wheat flour, whole-grain
150 grams
Yogurt, Greek, plain, nonfat
63 grams
Tomato Paste
150 grams
Cheese, cheddar, reduced fat
5 grams
Coriander (Cilantro) Leaves, Raw
5 grams
Onions, Raw
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Instructions

77 Minutes
Step 1
6 Min
Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 2
12 Min
Whisk the Nestlé CREMORA Original with 1 cup of water until it is fully incorporate. Pour into the curry, along with the tomato purée. Simmer for 10 minutes. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 3
11 Min
Add the chickpeas. Simmer for further 10 minutes. Remove from the heat. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 4
11 Min
Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 5
1 Min
Preheat the oven to 200°C and grease 8 large, oven-safe mugs Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 6
2 Min
Divide the curry between the mugs. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 7
5 Min
Divide the dough into 6 equal balls. On a floured surface, roll each ball into 5mm thick rounds – large enough to cover the mugs with some overhang on the rim. Place each round of dough over the rim of each mug and cut a small ‘x’ in the centre. Bake in the oven for 15 minutes, or until golden and crisp. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 8
15 Min
Combine the melted butter with the garlic and chopped coriander and brush the surface of each naan crust. Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 9
3 Min
Serve with a dollop of plain yoghurt on top and ENJOY! Naan-Crusted Butter Chickpea Curry Mug Pies
STEP 10
11 Min
Bake for a further 10 minutes, until the cheese has melted and the pizza is lightly charred and crisp. Garnish with sliced red onion and coriander and ENJOY! Naan-Crusted Butter Chickpea Curry Mug Pies
Naan-Crusted Butter Chickpea Curry Mug Pies

Step 1 of 10

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Ingredients: Butter, Without Salt, Onions, Raw, Garlic, Raw, Spices, Curry Powder, Spices, cumin seed, Spices, Ginger, Ground, Salt, Table

Heat the butter in a pan over medium heat. Stir in the onion and garlic, and cook until the onions are soft and translucent. Stir in the curry powder, ginger, cumin, and salt. Cook for 1-2 minutes, stirring.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 2 of 10

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Ingredients: NESTLÉ Cremora Original, Spices, Curry Powder

Whisk the Nestlé CREMORA Original with 1 cup of water until it is fully incorporate. Pour into the curry, along with the tomato purée. Simmer for 10 minutes.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 3 of 10

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Add the chickpeas. Simmer for further 10 minutes. Remove from the heat.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 4 of 10

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Sift the flour and gently fold in the yoghurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour, a little at a time, while kneading. Cover and set aside until you’re ready to use your dough.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 5 of 10

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Preheat the oven to 200°C and grease 8 large, oven-safe mugs

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 6 of 10

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Divide the curry between the mugs.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 7 of 10

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Divide the dough into 6 equal balls. On a floured surface, roll each ball into 5mm thick rounds – large enough to cover the mugs with some overhang on the rim. Place each round of dough over the rim of each mug and cut a small ‘x’ in the centre. Bake in the oven for 15 minutes, or until golden and crisp.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 8 of 10

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Ingredients: Garlic, Raw, Butter, Without Salt, Coriander (Cilantro) Leaves, Raw

Combine the melted butter with the garlic and chopped coriander and brush the surface of each naan crust.

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 9 of 10

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Ingredients: Yogurt, Greek, plain, nonfat

Serve with a dollop of plain yoghurt on top and ENJOY!

Naan-Crusted Butter Chickpea Curry Mug Pies

STEP 10 of 10

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Bake for a further 10 minutes, until the cheese has melted and the pizza is lightly charred and crisp. Garnish with sliced red onion and coriander and ENJOY!

Nutrients

Carbohydrates
51.8 g
Energy
395.6 kcal
Fats
8.46 g
Protein
18 g
Information per serving
Recipe PDF
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