Recipes

Indian Walnut Mince Qeema Topped Naan

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Total Time

35 Mins

Serves

4

Prep Time	10 Mins
Cook Time	25 Mins
Total Time	35 Mins

INGREDIENTS

150 grams California Walnuts
250 grams sliced chestnut brown mushrooms
2 Red onions chopped
3 tbsp Olive oil
1 Red pepper chopped
2 Garlic cloves sliced
1 tsp Red chilli powder
1 tsp Garam masala
1 tsp Cumin powder
1 tsp Coriander powder(heaped)
0.5 tsp Turmeric powder
1 tsp Salt
1 tbsp Heaped ginger finely chopped (1 ½ inch long piece of ginger)
150 ml Water
4 Naan breads
4 tbsp Plant based yogurt
1 Handful fresh mint leaves
1 Pomegranate

PREPARATION

Soak the California Walnuts overnight in warm water.
Drain well and place in a food processor with the sliced mushrooms.
Pulse until you have a fine crumble texture.
Pour the oil into a shallow frying pan and add the chopped red onions and pepper.
Scatter in the sliced garlic and continue to cook.
Mix the spices together and add to the frying pan.
Season with a little salt and stir together.
Pour the water in and turn up the heat to a simmer.
Continue to cook until the water reduces by half, then remove from the heat.
Serve with the naan breads, plant based yogurt and a sprinkle of fresh mint and pomegranate seeds

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.