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Tandoori Mushroom NaansFeatured

Tandoori Mushroom Naans


For 2

You will need...

  • 15 ml red wine vinegar
  • 5 ml sugar
  • 1 red onion, sliced
  • 2 readymade naan breads
  • 10 ml olive oil
  • Salt & milled black pepper
  • 15 ml oil
  • 10 ml ginger, finely grated
  • 5 ml garlic, crushed
  • 250 g button mushrooms, thickly sliced
  • 30 ml tandoori curry paste
  • 100 ml smooth cream cheese
  • 15 ml white and/or black toasted sesame seeds
  • a few fresh coriander leaves
  • some lime wedges

Tandoori Mushroom Naans Method

  1. Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes.
  2. Preheat the oven to 180°C. Place the naan breads on a baking sheet, brush with oil and season with salt and pepper. Bake in the oven for 5-7 minutes.
  3. Meanwhile heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes.
  4. Stir in the tandoori curry paste and cook for 1 minute.
  5. To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds and fresh coriander.
  6. Serve with fresh lime wedges.
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