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Quantity of Cooks' Ingredients Mild Curry Powder in trolley 0
Cooks' Ingredients Mild Curry Powder38g
38gItem price
£1.50Price per unit
39.5p/10g‘Pulled’ king oyster mushrooms take the place of chicken in Will Torrent's meat-free version of an all-time classic, served in elegant lettuce leaves
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220°C, gas mark 7. In a large bowl, mix together the curry powder and rapeseed oil, then add the mushrooms and rub with the oil 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, then 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, then cover and chill. This can be done the night before.
When ready to serve, place the lettuce leaves on a serving plate and spoon in mounds of the coronation mixture. 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 item when made using specific products in recipe
Energy | 1,079kJ/ 261kcals |
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Fat | 23g |
Saturated Fat | 4.6g |
Carbohydrates | 9.7g |
Sugars | 6.7g |
Fibre | 2.1g |
Protein | 2.8g |
Salt | 0.3g |
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74p each