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Curried mushroom flatbreads


Serves: 2
timePrep time: 20 mins
timeTotal time:
Curried mushroom flatbreads
Recipe photograph by Martin Poole

Curried mushroom flatbreads

Top naan breads with curried portobello mushrooms and Greek-style yogurt

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
535Kcal
Fat
20gr
Saturates
5gr
Carbs
68gr
Sugars
8gr
Fibre
6gr
Protein
18gr
Salt
1.4gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 1 tbsp vegetable oil
  • 1 x 250g pack portobello mushrooms, cut into 1cm slices
  • 1 tbsp mild curry paste (we used Pataks), plus 1⁄4 tsp
  • 3 large garlic cloves, crushed
  • 2cm root ginger, finely chopped
  • 100g cherry vine tomatoes, halved
  • ½ x 30g pack coriander, finely chopped
  • 50g baby leaf spinach
  • zest and juice of ½ lemon
  • 1 x 260g pack flame-baked naans (we used garlic and coriander)
  • 4 tbsp Greek-style natural yogurt

Step by step

  1. Preheat the grill to high.
  2. Heat the oil in a large frying pan over a medium-high heat. Add the mushroom slices and fry for 3-4 minutes, tossing occasionally, until evenly browned. Reduce the heat slightly, add 1 tablespoon of the spice paste and toss to coat then add most of the garlic, the ginger, cherry tomatoes, half the coriander and 2 tablespoons of water. Cook for 4-5 minutes, stirring occasionally, until the tomatoes start to break down. Add the spinach and cook for a further 2-3 minutes or until wilted. Season to taste with sea salt and black pepper and a squeeze of lemon.
  3. Meanwhile, mix the yogurt with the remaining garlic, the lemon zest, a squeeze of juice and the remaining 1⁄4 teaspoon of curry paste. Season to taste.
  4. Sprinkle the naan breads with water, then place under the grill for 1-2 minutes on each side until lightly charred and softened. Spread the yogurt over each and top with the curried mushrooms. Scatter with the coriander leaves and grind over some black pepper to serve.

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