Curried Jackfruit & Chickpea Naan Pizza
Ingredients
- 1 x 565g tin Nature’s Charm Young Green Jackfruit
- 400g can chickpeas
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 1 jar or pouch of your favourite vegan curry sauce (350-375g)
- 1/4 cup tomato passata
- Salt and pepper to taste
- 3-4 fresh vegan naan
- Olive oil, for brushing
- Mango chutney, lime pickle, chilli pickle, etc.
- Vegan feta (optional)
- Coconut yogurt or Homemade Raita (recipe below)
- Fresh coriander
Preparation
Drain the jackfruit and shred or chop it into small pieces. Drain and rinse the chickpeas.
Heat the vegetable oil in a large frying pan over medium heat. Add diced onions and sauté for 2-3 minutes until translucent and starting to brown.
Stir in the minced garlic and cook for another minute.
Add the prepared jackfruit, chickpeas, vegan curry sauce, and tomato passata to the pan. Fry the mixture for 8-10 minutes, stirring occasionally, until the sauce becomes sticky and caramelized. Season with salt and pepper to taste.
If desired, enhance the flavor of the curry sauce with ingredients like garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chili flakes. Adjust the seasoning as needed. Once cooked, remove from heat and set aside.
Preheat the oven to 200°C (400°F).
Brush the edges of the fresh vegan naan with olive oil. Spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.
Evenly distribute a generous amount of the prepared curried jackfruit and chickpeas onto each naan.
If using, sprinkle vegan feta over the toppings.
Bake the naan pizzas in the preheated oven for 5-10 minutes, or until the crust is crisp to your liking.
Once cooked, remove the pizzas from the oven. Drizzle with coconut yogurt or raita, sprinkle fresh coriander on top, and add more chutneys or pickles as desired.
Slice the naan pizzas and enjoy!
