Curried mushroom flatbreads

Top naan breads with curried portobello mushrooms and Greek-style yogurt

Ingredients

Instructions

1. Preheat the grill to high.
2. Heat the oil in a large frying pan over a medium-high heat. Add the mushroom slices and fry for
   3-4 minutes, tossing occasionally, until evenly browned. Reduce the heat slightly, add 1 tablespoon of the curry paste and toss to coat then add most of the garlic, the ginger, cherry tomatoes, half the coriander and 2 tablespoons of water. Cook for
   4-5 minutes, stirring occasionally, until the tomatoes start to break down. Add the spinach and cook for a further
   2-3 minutes or until wilted. Season to taste with sea salt and black pepper and a squeeze of lemon.
3. Meanwhile, mix the yogurt with the remaining garlic, the lemon zest, a squeeze of juice and the remaining ¼ teaspoon of curry paste. Season to taste.
4. Sprinkle the naan breads with water, then place under the grill for
   1-2 minutes on each side until lightly charred and softened. Spread the yogurt over each and top with the curried mushrooms. Scatter with the coriander leaves and grind over some black pepper to serve.

Nutrition