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24/12/17

Masala roasted mushrooms with crispy kale

I haven’t done much with mushrooms in my cookbook Saffron Soul, but they do work really well with curry sauces and spices. So here’s one that looks gourmet but it’s one of the simplest things ever! Literally mixing up a sauce with yoghurt and spreading it over the mushrooms, letting them cook and then assembling it with all the other bits and bobs. It’s so delicious, so flavourful and something I would definitely serve up to guests.

for the mushrooms
4 medium mushrooms
¾ teaspoon tikka masala paste
1 tablespoon yoghurt
sprinkle of salt

for the leaves
handful kale leaves (or can use 2 stalks cavolo nero, sliced in 1 inch pieces)
¾ teaspoon tikka masala paste
1 tablespoon yoghurt
sprinkle of salt

garnishings
2 tablespoons toasted pumpkin seeds
sprinkle of smoked paprika

for the yoghurt sauce
1 tablespoon yoghurt
2 tablespoons water
pinch of smoked paprika (or can use red chilli powder)
pinch of salt

Place in oven at Gas Mark 4 for around 30 minutes

Preheat the over on gas mark 4. Mix together the yoghurt, tikka masala and salt and spread over the mushrooms, covering them entirely and filling the sauce inside the mushrooms. Do the same with the kale, covering the leaves with the sauce. Place in the oven for around 30 minutes until cooked. In the meantime mix together the yoghurt sauce and toast the pumpkin seeds (heat on low heat in a pan for a few minutes – they will become crisp when they cool down). When serving, layer the leaves between the mushrooms and then drizzle over the yoghurt sauce and pumpkin seeds.

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