Curried Jackfruit & Chickpea Naan Pizza

​Super tasty to munch on, and those vegan feta dollops make it so irresistible.



▶️ 1/2 tbsp vegetable oil
▶️ 1 medium onion, diced
▶️ 2 large cloves garlic, minced
▶️ 1 jar or pouch of your favourite vegan curry sauce
▶️ 1/2 cup tomato passata
▶️ Salt and pepper to taste
▶️ 1 x 500g tin Nature’s Charm Young Green Jackfruit
▶️ 350-400g can chickpeas


▶️ Drain the jackfruit and shred or chop into small pieces. Drain and rinse the chickpeas.

▶️ Heat the oil on medium in a large frying pan, then fry the onions for 2-3 minutes until translucent and starting to brown. Stir in the garlic and cook for another minute before adding the jackfruit, chickpeas, curry sauce, and tomato passata. Fry for 8-10 minutes until the sauce is sticky and caramelised, stirring occasionally.

▶️ If the store-bought sauce isn’t punchy enough, feel free to enhance the flavour with some of these ingredients: garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chilli flakes. Season with salt and pepper to taste. Once cooked through, remove from the heat and set aside.

▶️ 3 fresh vegan naan
▶️ Olive oil, for brushing
▶️ Mango chutney, lime pickle, chilli pickle, etc.
▶️ Vegan feta
▶️ Coconut yogurt or Homemade Raita (recipe below)
▶️ Fresh coriander

▶️ Preheat the oven to 200C/400F/gas 6. Brush the edges of the naan with olive oil, then brush or spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.

▶️ Next, add a generous amount of the curried jackfruit and chickpeas to each naan, spreading evenly across the base. Sprinkle on the vegan feta (if using), then bake for 5-10 minutes until the crust is crisp to your liking.

▶️ Once cooked, remove the naan pizzas from the oven and drizzle with coconut yogurt or raita (or use as a dipping sauce), a sprinkle of fresh coriander, and more chutneys or pickles (or serve on the side for dipping). Slice the pizzas and enjoy!


Eggplant Chickpea Masala


  • 30 oz of diced tomatoes⁣
  • 3 tbs of tomato paste ⁣
  • 2 tsp of fenugreek ⁣
  • 2 garlic cloves, minced⁣
  • 1/2 cup of water ⁣
  • 2 cans of chickpeas, drained
  • 2 tbs of coconut oil ⁣
  • 2 onion, diced ⁣
  • 1 inches of ginger, diced⁣
  • 2 eggplants, diced ⁣
  • 1 1/2 tbs of garam masala ⁣
  • 1/2 tsp of smoked paprika ⁣
  • 2 tsp Salt/pepper or according to taste
  • 1/2 cup of cilantro, chopped⁣


1. In a pan, add coconut oil and cook ginger and onion until its caramelized. Add eggplant and garlic and cook for 15 minutes. Stir occasionally. ⁣

2. Add chickpeas, water, tomato paste, diced tomatoes, fenugreek, garam masala, paprika and salt. Make it slimmer by mixing it for 15 minutes.⁣

3. Add cilantro on top before serving.⁣

Enjoy 🙂