Step 1

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook onion and 2/3 of the garlic for 3 minutes or until onion softens.

Step 2

Add mince. Cook, breaking up mince with a wooden spoon, for 3 to 4 minutes or until browned. Add potato and curry powder. Cook for 1 minute or until fragrant. Add cornflour, chutney and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes, adding peas in the last 3 minutes of cooking, or until mixture has thickened slightly.

Step 3

Meanwhile, preheat grill on medium-high. Place naan on a large baking tray. Combine chopped coriander with remaining garlic and oil in a small bowl. Season. Brush each side of naan with oil mixture.

Step 4

Grill naan for 1 to 2 minutes each side or until golden and toasted. Dollop mince with yoghurt and top with extra coriander. Serve with naan and lemon wedges.