Curried English Pea Soup with Paneer Stuffed Naan Recipe | Birds Eye

Ingredients

• For the soup:
• 50 g butter
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and diced
• 1 tablespoon mild curry paste
• Squeeze lemon juice
• 1 litre vegetable or chicken stock
• 750 g Garden Peas 800g frozen peas
• Sea salt and black pepper
• 150 g Thick Greek Yoghurt, to serve
• Paneer Naan Bread:
• 150 ml hot semi-skimmed milk, not boiling
• 2 teaspoons caster sugar
• 2 teaspoons dried yeast
• 450 g plain flour
• 1 teaspoon baking powder
• 3 tablespoons vegetable oil
• 1 egg, lightly beaten
• 150 ml natural low-fat yoghurt
• 100 g paneer, thinly sliced (if paneer is not available, use halloumi cheese