Tandoori Mushrooms

Name: Tandoori Mushrooms with Warm Carrot & Chickpea Salad
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbs tandoori paste; 1 tub Greek-style yoghurt; 4 field mushrooms; 1 tin chickpeas; 1 carrot; 1 tbs olive oil; 1 tsp cumin; ½ bag baby spinach leaves

with Warm Carrot & Chickpea Salad

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Tandoori and yoghurt infused field mushrooms are the centrepiece of a sumptuous supper in vibrant orange and green. Roasting the chickpeas and carrots transform their flavour, and retain all the goodness inside to boot. This dish couldn’t be simpler, but is jam packed with unique flavour.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tbs

tandoori paste

1 tub

Greek-style yoghurt

(Contains: Milk;)

field mushrooms

1 tin

chickpeas

carrot

1 tsp

cumin

½ bag

baby spinach leaves

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories1300 kcal

Fat13.7 g

of which saturates2.9 g

Carbohydrate21 g

of which sugars8.7 g

Dietary Fibre0 g

Protein18.8 g

Cholesterol0 mg

Sodium384 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Peeler

•Sieve

•Baking Paper

•Baking Tray

•Bowl

•Paper Towel

Cooking Steps

PDF

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, drain and rinse the chickpeas. Peel the carrot and cut it into 2 cm thick rounds. Wash the baby spinach.

Combine the tandoori paste and half of the Greek yoghurt in a medium bowl. Coat the field mushrooms in the tandoori mixture and place cup-side up on a lined oven tray.

Place the chickpeas on another lined oven tray and dab with the paper towel to remove as much moisture as possible. Add the carrot to the tray and toss the carrot and chickpeas in the olive oil and cumin. Season with salt and pepper. Place both trays in the oven and cook for 35 minutes. Turn the mushrooms over half way through cooking. Place the baby spinach in a medium bowl and pour the hot carrot and chickpeas directly over the baby spinach and drizzle with extra olive oil. Toss well.

To serve, divide the tandoori mushrooms between plates and serve with the carrot and chickpea salad. Dollop with the remaining Greek yoghurt.