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Plated meal

Mushroom Tikka Wraps with Fresh Yoghurt

  • Spicy
  • Vegetarian
  • Indian
  • Contains Dairy

Spice up your dinner with this delicious Indian wrap recipe.

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Nutrition Per Serving

  • Calories 876
  • Carbs 109.7g
  • Fat 39.5g
  • Fibre 14.3g
  • Protein 24.3g
  • Sugar 20.7g

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    Follow the recipe steps below or

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  • 0.0 min

    Preheat the oven to 120C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    Chop the mushrooms and fresh coriander.

  • 2.5 min

    Peel and chop the onion and potato.

  • 4.5 min

    Add the potatoes to the boiling water and cook until tender (15mins).

  • 5.0 min

    Slice the chillies.

  • 5.5 min

    Heat the oil in a pan.

  • 6.5 min

    Add the onion and saute for a few minutes until beginning to soften.

  • 8.5 min

    Add the butter and mushrooms. Cook until the mushrooms are softened and browned.

  • 11.0 min

    Add the green chillies and curry paste. Mix well and continue to cook.

  • 12.0 min

    Reduce the heat and continue to cook.

  • 19.5 min

    Drain the potatoes.

  • 20.0 min

    Add the potatoes and raisins to the pan and mix well.

  • 20.5 min

    Place the tortillas on a tray and into the oven to warm (2-3min).

  • 21.5 min

    Sprinkle the coriander over the potato mixture.

  • 23.5 min

    Remove the tortillas from the oven and fill with potato mixture.

  • 25.0 min

    Serve the wraps with yoghurt.

Yoghurt
Yoghurt
50.00 Grams
Flour Tortillas
Flour Tortillas
2.00 Medium
Raisins
Raisins
15.00 Grams
Fresh Coriander
Fresh Coriander
chopped
3.00 Grams
Green Chillies
Green Chillies
sliced use according to taste
1.00 Whole
Potatoes
Potatoes
chopped
225.00 Grams
Brown Onion
Brown Onion
chopped
1.00 Whole
Butter
Butter
10.00 Grams
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Button Mushrooms
Button Mushrooms
chopped
100.00 Grams
Mild Curry Paste
Mild Curry Paste
20.00 Grams

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