Tandoori Mushroom Roti
Indulge in the flavours of Tandoori Mushroom Roti. Begin by blanching oyster mushrooms, then marinate them in a blend of coconut yoghurt, spices, and aromatics. Skewer and grill until charred and caramelized. Assemble your dish by loading up warm roti with a zesty mango chutney mayo, a refreshing salad, and the succulent tandoori mushrooms.
Serves: 2
60 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
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Ingredients:
- 0.83 clusters oyster mushrooms
- 1 cup coconut yoghurt
- 2 tbsp smoked paprika
- 1 tbsp garam masala
- 1 thumb piece grated ginger
- 3 cloves grated garlic
- 2 tbsp tandoori marinade
- 1 tbsp tomato paste
- Salt and pepper
- Glug of oil
- Roti/naan/flatbread
- 2 tbsp vegan mayo
- 1 tbsp mango chutney
- Half a red onion
- 0.8 tomatoes
- Coriander
- Mint
- Glug of extra virgin olive oil
- Salt and pepper
🔄Sam Jones's Suggested Substitutes
Coconut Yoghurt Greek Yoghurt, Almond Yoghurt, Soy Yoghurt
Oyster Mushrooms Portobello Mushrooms, Shiitake Mushrooms, Cremini Mushrooms
Smoked Paprika Regular Paprika, Chili Powder, Cayenne Pepper
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