Got leftovers from your curry feast? Be inspired to create even more delicious meals, like this leftover naan masala potato pizza!
SERVES 2 // COOKING TIME 25 min
⅓ cup vegetable oil
1 garlic clove, peeled and crushed
1 tbsp masala spice
2 large leftover naans
6 baby potatoes, parboiled and very thinly sliced
½ cup coriander, chopped
¼ cup cashews, roasted and halved
1. Preheat oven to 200°C.
2. Heat ¼ cup oil in a pan and fry the garlic until golden. Add the masala spice and cook for a few seconds, until fragrant.
3. Brush naans with remaining oil and arrange the potatoes on top. Drizzle with the masala oil.
4. Bake for 10 minutes, until the naans are crisp.
5. Scatter with coriander and cashews before serving.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Have more leftovers? Make these salted yoghurt pitas with leftover meatballs!