- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 tbsp
- Compliments 100% Pure Canola Oil
- 30 mL
- 2 pkg
- Compliments Whole White Mushrooms, quartered
- 454 g
- 1 cup
- diced onion
- 250 mL
- 1
- jar Panache Butter Chicken Cooking Sauce
- 400 mL
- 1
- red bell pepper, ½ inch (1 cm) diced
- 1 cup
- Compliments Balance Chick Peas with liquid
- 250 mL
- 2 cups
- Compliments Baby Spinach
- 500 mL
- ⅛ tsp
- each salt and pepper
- 0.5 mL
- ⅓ cup
- fat-free greek yogurt
- 75 mL
- ¼ cup
- store-bought coriander chutney (optional)
- 60 mL
- 3
- green onions, thinly sliced
- 2 to 4 Panache Mini Naan (optional)
Directions
Step 1
Heat a large non-stick frying pan over medium heat. Add oil, then mushrooms. Cook, stirring occasionally, until mushrooms are golden, 4 to 5 mins. Add onion. Cook, stirring often, until onion is softened and light golden, 3 to 4 mins.
Step 2
Stir in cooking sauce, red pepper, chickpeas and its liquid. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce reduces slightly and peppers are tender, about 5 mins. Stir in spinach, salt and pepper. Simmer until spinach is wilted, 2 to 3 mins.
Step 3
Taste sauce and adjust seasoning, if needed. Transfer butter mushrooms to a serving platter or individual plates. Drizzle yogurt and chutney overtop, then sprinkle with green onions. Serve with naan.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 310
- Fat:
- 17 g
- Saturated Fat:
- 6 g
- Carbs:
- 34 g
- Fibre:
- 6 g
- Sugar:
- 12 g
- Cholesterol:
- 25 mg
- Protein:
- 8 g
- Sodium:
- 610 mg
