Tandoori Mushrooms
with Warm Carrot & Chickpea Salad
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.
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.
Ingredients
1 tbs
tandoori paste
1 tub
Greek-style yoghurt
(Contains Milk;)
4
field mushrooms
1 tin
chickpeas
1
carrot
1 tsp
cumin
½ bag
baby spinach leaves
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
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.