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42.1p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220°C, gas mark 7. In a large bowl, mix the curry powder and oil together, then add the mushrooms and rub to coat well.
Transfer to a large roasting tin and roast for 10 minutes, or until golden. Meanwhile, add the tikka paste to a small nonstick pan and fry for 2-3 minutes. Cool the mushrooms and the paste. Pull the mushrooms into shreds, using 2 forks.
To make the sauce, combine the crème fraîche, mayonnaise, cooled tikka paste, curry powder, mango chutney and lime juice. Stir in the apricots, coriander, ½ tsp nigella seeds and ½ the almonds. Fold in the shredded mushrooms. Cover and chill overnight, if liked.
When ready to serve, separate the lettuce leaves and roughly tear onto a large serving plate. Spoon on the coronation mixture and toss gently. Scatter with the remaining coriander, almonds and nigella seeds.
To make this vegan, swap crème fraîche for coconut dairy free yogurt alternative, and mayonnaise for vegan mayo.
Typical values per serving when made using specific products in recipe
Energy | 1,031kJ/ 249kcals |
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Fat | 21g |
Saturated Fat | 6.4g |
Carbohydrates | 11g |
Sugars | 7.8g |
Fibre | 3g |
Protein | 3g |
Salt | 0.5g |
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