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Filled Spicy Naan Bread


A harmonious blend of Indian and Thai flavors, this dish combines the richness of coconut milk with the spiciness of Thai red curry paste, all wrapped in a delicate naan bread.

Cuisine: Indian-Thai Fusion
Servings: 4-6


  • 1 cup cooked chickpeas
  • 1/2 cup cooked cauliflower, chopped
  • 1/4 cup chopped cilantro
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut milk
  • 1 teaspoon Thai red curry paste
  • Salt and pepper to taste
  • 1 package naan bread (usually found in the international section)


  1.  Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the chickpeas, cauliflower, cilantro, garlic, soy sauce, coconut milk, and Thai red curry paste. Mix well.
  3. Lay naan bread on a flat surface. Place a small spoonful of the filling in the center of the bread.
  4. Fold the bread into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside.
  5. Repeat with the remaining bread and filling.
  6. Place the naan wraps on a baking sheet lined with parchment paper, leaving some space between each one.
  7. Bake in the oven for 10-12 minutes or until lightly browned.

Suggested Drinks

Sula Shiraz: A popular Indian wine that pairs well with the rich and spicy flavors of the filling. 

Huet Blanc de Blancs: A crisp and refreshing white wine from the Loire Valley in France, which complements the creamy and aromatic flavors of the coconut milk and Thai red curry paste.

Non-alcoholic drinks

Mango Lassi Refresher: A cool and creamy drink made by mixing mango puree, yogurt, and a drizzle of honey.

Spicy Ginger Fizz: A refreshing and invigorating drink made by mixing ginger beer, pineapple juice, and a squeeze of lime.