Indian spice pizza recipe

  • Serves 2
  • 15 mins to prepare and 25 mins to cook
  • 833 calories / serving
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Heat a large frying pan with vegetable oil. Sauté the onion, garlic, ginger, chilli, turmeric, cumin and coriander together for about 10 minutes covered. Add the chopped tomatoes and cover. Bring to the boil and simmer for 5 minutes. Taste and adjust seasoning. Pre-heat the oven to 220°C/ 425°F/ Gas Mark 7. 

Sprinkle some ground coriander over the flatbread. Spread the curry sauce over the bread and top with paneer. Bake for 10 minutes or until the cheese has melted. To serve the Denise Phillips way, garnish with sprigs of fresh coriander.

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  • Ingredients

  • 2 garlic and parsley flatbread
  • 1tsp ground coriander
  • 2tsp vegetable oil
  • 1 onion- peeled and finely chopped
  • 3 cloves garlic – peeled and finely chopped
  • 3 cm piece fresh ginger – peeled and finely chopped
  • 1 green chilli, finely chopped
  • 1tsp turmeric
  • 1tsp cumin seeds
  • 1tbsp coriander seeds, crushed
  • 390g Italian chopped tomatoes with olive and garlic
  • salt
  • freshly ground black pepper
  • 175g cubed paneer
  • sprigs of fresh coriander, to garnish
  • Energy 3520kj 833kcal 42%
  • Fat 24g 36%
  • Saturates 12g 61%
  • Sugars 24g 27%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 112.1g Protein 43.4g Fibre 11.2g


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