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Sticky paneer mango naans with herby yogurt

Serves 1 (easily doubled) Prep 20 mins Cook 5 mins VEGETARIAN

115g paneer

1 tbsp mango chutney

1 tsp curry paste (we used madras)

1 lime, juiced

85g red cabbage, finely chopped

1 carrot, finely shredded

85g natural yogurt handful each of coriander and mint, leaves picked and finely chopped, keep a few mints leaves whole, to serve 1/4 small garlic clove, crushed

1 large naan

1 Cut the paneer into six cubes. Mix the mango chutney with the curry paste and a squeeze of lime juice in a bowl, and carefully toss the paneer in the sauce to coat, being careful not to break the pieces up. Leave to soak up the flavours while you prepare the veg and herby yogurt.

2 Mix the cabbage and carrot with the remaining lime juice and a pinch of salt.

Heat the grill to high and put the paneer on a baking tray lined with kitchen foil.

Spoon over any mango curry sauce left in the bowl.