2 large potatoes peeled and cut into pieces (2-3cm)
1 clove of garlic, crushed (can use minced garlic)
1/5 teaspoon salt
1/2 teaspoon ground cumin
1 & 1/2 teaspoons curry powder
100g mango chutney
100ml thick natural yoghurt
1/5 cup mint (finely shredded)
100ml olive oil
4 herb naan breads (plain is fine)
Preheat the over to 230’c and line a baking tray with foil.
Boil water in a large saucepan and add the potatoes. Cover and cook until tender (around 8 minutes). Pour the potatoes out into a strainer and then return them to the saucepan. Now add 1 & 1/2 tablespoons oil, the garlic, curry powder, and 3/4 of the cumin. Using a fork, roughly mash the potatoes until they break up.
Place the naan on the trays and brush each piece with 2 tablespoons of oil and spread 1 tablespoon of mango chutney over the base (as you would do with tomato paste on a normal pizza), leaving a area not covered around the edges. Now spread the potato mixture over the top of the chutney areas. Mix together the leftover oil and cumin and drizzle over the pizzas. Bake until crisp and golden around the edges (no more than 10 minutes). As this is cooking, combine the left over chutney and the yoghurt in a bowl and serve it on top of the pizzas with a sprinkle of mint to finish it off. Enjoy!