- 100 g strong white flour
- 125 g wholemeal flour
- 100 ml water
- 50 g low fat vegan spread
- 200 g frozen soya mince (60 g if rehydrating from dry)
- Spray oil
- 1 red onion, diced
- 1 clove garlic, pureed
- 1 carrot, peeled and grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp chopped fresh coriander
- 250 g soya yoghurt (plain and fortified)
- 50 g mango chutney
- 250 g cauliflower florets
- 250 g broccoli florets
- 100 g brown basmati rice (dry weight), cooked, to serve
For the dough
- To make the dough, mix the flours together and add the water and 25 g of vegan spread. Knead to form a dough and set aside to rest.
For the filling
- If using dehydrated soya mince, rehydrate. Heat a saucepan, add the oil, and when hot, add the diced onion. Cook until the onion is soft and coloured. Add the garlic and grated carrot and cook for 2 minutes. Add 1 tsp turmeric, cumin and ground coriander and cook for a further 1 minute. Add the soya mince and chopped fresh coriander and mix thoroughly.
For the sauce
- Blend together the soya yoghurt with the mango chutney.
For the vegetables
- Spray the broccoli and cauliflower florets with oil and mix with 1 tsp turmeric. Roast in the oven on 180°C until golden and cooked through.
For the katlama
- Roll the dough out in a large circle about 12" across (think pizza base).
- Place the filling into the middle of the dough. Gather the sides up and form them in the middle so you can press them all together to reform a ball with the filling in the middle. Put the ball onto a lined baking sheet and press down to start stretching it back out into a flat disc about 1.5 cm thick.
- Bake in the oven on 180°C until the dough has crisped up and coloured.
- Serve with the rice, roast vegetables and dressing.
TIP: Swap to spray oil for a lower fat meal
Nutritional analysis per serving (1/4 recipe)
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