In a pan, brown the onion, curry powder, garlic, ginger and chili in 2 tbsp of oil. Add the mince and cook until well browned. Add the carrots and tomatoes.
Add 400 ml water to the pan, stir in the contents of the pouch, the tomato paste and the curry powder, bring to the boil while stirring.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Heat the naan breads in the meantime in a non-stick pan over medium heat.
Top each naan with some of the spicy bolognaise and top with heaped spoon full of yoghurt and some of the fresh herb and cucumber ribbons.