Created by ImPat on January 17, 2018
Step 1: Heat 2 teaspoons oil in a large frying pan over medium-high heat and cook onion ad 2/3 of the garlic for 3 minutes or until onion softens.
Step 2: Add mince and cook, breaking up mince with a wood spoon for 3 to 4 minutes or until browned and then add potato and curry powder and cook for 1 minutes or until fragrant.
Step 3: Add cornflour, chutney and stock and bring to the boil and then reduce heat for medium low and simmer for 5 minutes, adding peas in the last 3 minutes or cooking, or until mixture has thickened slightly.
Step 4: Meanwhile, preheat grill/broiler on medium-high and place naan on a large baking tray.
Step 5: Combine chopped coriander with remaining garlic and oil in a small bowl and season and then brush each side of naan with the oil mixture.
Step 6: Grill/broil naan for 1 to 2 minutes each side or until golden and toasted.
Step 7: Dollop mince with yoghurt and top with extra coriander and serve with naan and lemon wedges.