An Indian take on a Mexican favourite, this idea came about because I love the taste of a curry, but I get bored with having rice so much. I used prawns for the curry here, but of course chicken or lamb are wonderful too, just be sure to adjust the cooking time so that your meat is properly done.
Heat the curry paste until it sizzles. Fry the onion for 1 minute then add veg and prawns and fry for a further 5 mins. Add coconut milk and bring to the boil. Simmer for another 5 mins or until the coconut milk has reduced a bit and the mixture is thickening.
Meanwhile grate or shred the salad, I use lettuce, carrot and capsicum. Warm the naan breads.
Now assemble the burrito by placing some salad into the centre of the naan and topping with the prawn curry. Fold the bottom up and the sides in and over each other. I wrapped each one in a piece of baking paper to keep it rolled before serving.