Veggie “Keema” Pea topped naan

Veggie “Keema” Pea topped naan

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To make this yourself, you’ll need some Deli Kitchen Garlic & Coriander Naans.
You can find your nearest stockist or buy online!

Prep Time
15 mins
2 servings


1tbsp sunflower or veg oil

1 small onion, peeled and finely chopped

1tbsp medium curry paste or 2tsp medium curry powder

150g frozen meat free mince

2 salad tomatoes, diced 175g

Frozen peas or petit pois

70g mild cheddar, coarsely grated

1 Deli Kitchen Garlic & Coriander Naan

Mango chutney or raita to serve


  1. Heat oil in a frying pan, add onion and cook over a medium heat for 5-6 mins until softened. Add curry paste and mince and cook for 2 mins until the mince is thawed.
  2. Stir in the tomatoes and 2tbsp water, cook for 3-4 mins until the tomatoes have broken down slightly. Heat grill to medium-high.
  3. Stir Peas into mince and cook for 3 mins until piping hot. Place naan on  grill tray or a baking tray.
  4. Top with the keema peas, then scatter over the cheese. 
  5. Place under the grill for 2 mins until the cheese has melted and serve.