Leftovers get an Indian-inspired makeover
(3 votes)
Cook: 25 Mins
Serves: 8
Price: £1.72 per serving
Nutritional Information
Each 156g serving contains
Energy
1044kj
250kcal
1044kj
250kcal
13%
Fat
8.3g
8.3g
Med
12%
12%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
0.34g
0.34g
Low
6%
6%
of your reference intake.
Typical energy values per 100g:
669kj/160kcal
Typical energy values per 100g:
669kj/160kcal
Ingredients
1tsp rapeseed oil
1 red onion, finely sliced
2 cloves garlic, finely sliced
200-300g leftover cooked roast beef, finely shredded
1tsp ground cumin
1tsp garam masala
1 leftover cooked carrot, finely chopped
1 leftover cooked parsnip, finely chopped
8 leftover cooked Brussels sprouts, finely shredded
50g frozen peas
2 Asda Garlic & Coriander Naans
100g paneer cheese, finely chopped
2 sprigs mint, leaves picked
3tbsp Asda Fat Free Greek Style Yogurt
3cm cucumber, cut into small chunks
Zest 1 lemon
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5 mins until softened. Add the beef, cumin and garam masala to the pan and fry for 2 mins more.
3
Stir through the carrot, parsnip, sprouts and peas and fry for 5 mins until piping hot. Season with black pepper.
4
Put the naans on a baking tray, top with the beef mixture and sprinkle on the paneer. Bake for 8 mins until the cheese has browned slightly. Sprinkle with the mint leaves.
5
Mix the yogurt with the cucumber, top with the lemon zest and freshly ground black pepper and serve with the pizzas.