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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 41g
Carbs45% · 125g
Fat40% · 51g
11g
Fiber
2460mg
Sodium
3.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
54th pctl
More protein than 54% of 1,474 meals
Protein density
3.7g /100cal
Leaner than 17% of meals
vs Veggie average
39% heavier
This1110
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Veggie Stock Concentrate
Garam Masala
Sour Cream
Curry Sauce Base
Chickpeas
Fry Seasoning
Naan Bread
Yogurt
Mozzarella Cheese
Tomato
Mango Chutney
Cilantro
Cooking Oil
Butter
Black Pepper
Salt
Olive Oil
How to make it
1
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas. Halve, core, and slice bell pepper into ½-inch-thick strips. Thinly slice tomato into rounds. Roughly chop cilantro.
2
Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the garam masala (you'll use the rest later), salt, and pepper.
Toss bell pepper on empty side of sheet with a large drizzle of oil, salt, and pepper.
Roast on middle rack until chickpeas are crispy and bell pepper is tender, 18-20 minutes.
3
Meanwhile, heat curry sauce, stock concentrate, Fry Seasoning, remaining garam masala, ½ cup water, 1 TBSP butter, and a big pinch of salt in a large pan over medium heat (use 1 cup water and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.
Add sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
4
Drizzle both sides of naan with olive oil; brush or rub to coat all over. Season with salt and pepper. Place naan, flat sides up, on a second baking sheet.
Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide naan between two baking sheets; toast on top and middle racks, swapping rack positions halfway through.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
5
Place roasted chickpeas, roasted bell pepper, tomato, curry sauce, and mozzarella in separate serving vessels. Arrange toasted naan and toppings family style for everyone to build their own flatbreads. (You'll cook the flatbreads in the next step!)
6
Bake naan flatbreads on top rack until cheese melts and edges of naan are crispy, 2-3 minutes. (For 4 servings, divide naan flatbreads between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) Transfer to a cutting board.
7
Cut naan flatbreads into quarters. Divide between plates.
Place cilantro, yogurt, and mango chutney in separate serving bowls. Serve alongside naan flatbreads and let everyone top their flatbreads as desired. (Don't forget to serve with any extra items you may have ordered to build out your meal!)
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas. Halve, core, and slice bell pepper into ½-inch-thick strips. Thinly slice tomato into rounds. Roughly chop cilantro.
2
Step 2
Toss chickpeas on one side of a baking sheet with a drizzle of oil, half the garam masala (you’ll use the rest later), salt, and pepper.
Toss bell pepper on empty side of sheet with a large drizzle of oil, salt, and pepper.
Roast on middle rack until chickpeas are crispy and bell pepper is tender, 18-20 minutes.
3
Step 3
Meanwhile, heat curry sauce, stock concentrate, Fry Seasoning, remaining garam masala, ½ cup water, 1 TBSP butter, and a big pinch of salt in a large pan over medium heat (use 1 cup water and 2 TBSP butter for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.
Add sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
4
Step 4
Drizzle both sides of naan with olive oil; brush or rub to coat all over. Season with salt and pepper. Place naan, flat sides up, on a second baking sheet.
Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide naan between two baking sheets; toast on top and middle racks, swapping rack positions halfway through.) TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
5
Step 5
Place roasted chickpeas, roasted bell pepper, tomato, curry sauce, and mozzarella in separate serving vessels. Arrange toasted naan and toppings family style for everyone to build their own flatbreads. (You’ll cook the flatbreads in the next step!)
6
Step 6
Bake naan flatbreads on top rack until cheese melts and edges of naan are crispy, 2-3 minutes. (For 4 servings, divide naan flatbreads between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) Transfer to a cutting board.
7
Step 7
Cut naan flatbreads into quarters. Divide between plates.
Place cilantro, yogurt, and mango chutney in separate serving bowls. Serve alongside naan flatbreads and let everyone top their flatbreads as desired. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
About HelloFresh
HelloFresh leads the US meal-kit market with a rotating menu of 90+ weekly recipes across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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HelloFresh's Cheesy Curry Naan Flatbread Bar: 1110 calories, 41g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan. makes Cheesy Curry Naan Flatbread Bar one of the prepared options in 's rotating weekly lineup. The serving delivers 1110 calories alongside 41g of protein, placing it at about 56 percent of a typical daily calorie goal.
Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1110Calories
41gProtein
125gCarbs
51gFat
11gFiber
2460mgSodium
Daily calorie contribution56% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Cheesy Curry Naan Flatbread Bar?
Cheesy Curry Naan Flatbread Bar contains 1110 calories and 41 g of protein per serving, portioned as HelloFresh's Cheesy Curry Naan Flatbread Bar: 1110 calories, 41g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Cheesy Curry Naan Flatbread Bar?
Cheesy Curry Naan Flatbread Bar is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Green Bell Pepper
Veggie Stock Concentrate
Garam Masala
Sour Cream
Curry Sauce Base
Chickpeas
Fry Seasoning
Naan Bread
Yogurt
Mozzarella Cheese
Tomato
Mango Chutney
Cilantro
