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Main course · Indian

Tandoori Spiced Mushroom and Chickpea Traybake with Raita

45 min Serves 4 ~743 kcal/serving ~£6.60 (£1.65/serving) Dairy-freeGluten-freeVegetarian
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Ingredients

  • 400 g portobello mushrooms
  • 800 g tinned chickpeas
  • 4 tbsp tandoori spice paste
  • 200 g coconut yoghurt
  • 1 cucumber
  • 300 g basmati rice
  • 1 red onion
  • 2 tbsp olive oil
  • 15 g fresh mint
  • 1 lemon

Nutrition (per serving)

Calories
743 kcal
Protein
24.4 g
Carbohydrate
105.1 g
of which sugars
11.1 g
Fat
22.4 g
of which saturates
8.6 g
Fibre
17.9 g
Salt
2.00 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C (fan 180°C). Halve the mushrooms and drain the chickpeas.

  2. 2

    Mix the tandoori paste with the olive oil. Toss the mushrooms and chickpeas in the spiced paste and spread over a roasting tray with the sliced red onion.

  3. 3

    Roast for 25–30 minutes until the mushrooms are tender and the chickpeas are slightly crispy.

  4. 4

    Make the raita by grating the cucumber, squeezing out excess water, and mixing with the coconut yoghurt, chopped mint, lemon juice, and salt.

  5. 5

    Cook the basmati rice according to packet instructions. Serve the rice topped with the tandoori traybake and a generous spoonful of the mint raita.

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