Naan pizza with stir-fried veal strips, bell pepper, onion, curry, coconut milk and coriander

0 - 30 minutes
veal strips
oven roasted
edgar buhrs culinair


Preheat the oven to 200°C (392°F). In a bowl, mix the tomato salsa with the diced tomato and the coriander. Divide over the naans, ensuring that each naan is fully covered. Spread a sheet of parchment paper over a baking tray and place the naans on top.

Heat a heavy frying pan until very hot and add olive oil. Quickly cook the veal strips. For the best results, fry them in two batches. Remove the meat from the pan and leave it to sit in a large bowl. Return the pan to the heat, add the diced bell pepper, onion and garlic and sauté shortly.

Turn the heat down low and add the curry powder. Stir well. Now add the coconut milk and bring to a boil. Add the mixture to the veal strips and mix thoroughly. Top the naans with the mixture, sprinkle with grated cheese and toast for approx. 10 minutes in the oven. Place the toasted naans on a dish and sprinkle with coarsely chopped coriander.

The naan pizzas are delicious accompanied by a refreshing salad of lamb's lettuce, fresh mango and fresh pineapple with a lime dressing.


  • 500 g veal strips
  • 250 g bell pepper diced three different colours
  • 100 g onion
  • 1 clove of garlic
  • 2 tbsp curry powder
  • 200 ml coconut milk
  • 300 g tomato salsa
  • 2 tbsp coriander
  • 2 vine tomatoes
  • 4 small naan breads
  • 4 tbsp grated cheese
  • 2 tbsp coriander

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