Curried Sirloin Flatbreads & Sweet Potato Wedges
with Garlic Naan, Pickled Cabbage, Red Pepper Chutney & Cucumber Raita
- Milk
- Wheat
Curried trout crowns warm garlic naan, paired with tangy pickled cabbage, bright red pepper chutney, and cooling cucumber raita. Served with garam masala–spiced sweet potato wedges, this playful, flavor-packed flatbread feast offers spice, sweetness, and creaminess in every bite.
Ingredients
2 teaspoon
Garam Masala
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 unit
Red Onion
2 unit
Naan Bread
(Contains: Milk, Wheat)
2 unit
Lemon
2 unit
Sweet Potato
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
1 unit
Red Pepper Jam
2 teaspoon
Garlic Powder
½ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
-
Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garam masala, salt, and pepper. Roast on middle rack until tender and slightly crispy, 18-20 minutes.
-
Meanwhile, halve, peel, and finely dice onion until you have 3 TBSP (6 TBSP for 4 servings). Place diced onion in a small bowl with enough cold water to cover. (Save the remaining onion for another use.)
-
Roughly chop cilantro. Zest and quarter lemons. Trim cucumber and grate on the largest holes of a box grater; transfer to a second small bowl, squeezing to remove excess liquid. Set aside until ready to use in Step 4.
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In a third small bowl, combine jam, half the cilantro, half the garlic powder, 1 TBSP diced onion (draining first), 1 TBSP olive oil, and a squeeze of lemon juice (2 TBSP diced onion, 2 TBSP olive oil, and a big squeeze of lemon juice for 4 servings). Season with salt and pepper.
-
In a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), combine 2 TBSP water, 2 tsp sugar, and juice from one whole lemon (4 TBSP water, 4 tsp sugar, and juice from two lemons for 4). Stir in cabbage and carrot mix; season with salt and pepper.
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Microwave for 1 minute. Add a big pinch of salt.
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Refrigerate, stirring occasionally, until ready to serve.
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To bowl with grated cucumber, add lemon zest, yogurt, sour cream, remaining diced onion (draining first), remaining cilantro, and ¼ tsp curry powder (½ tsp for 4 servings). Stir in a squeeze of lemon juice; season with salt and pepper.
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Refrigerate until ready to serve.
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Pat trout* dry with paper towels and season all over with remaining curry powder, remaining garam masala, salt, and pepper.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, 5-6 minutes.
-
Flip trout; cook until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate.
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While trout cooks, in a fourth small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter has melted, 30-45 seconds; season with a pinch of salt and pepper.
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Place naan on a second baking sheet (bake in batches for 4). Bake on top rack until lightly golden, 5-7 minutes. Remove from oven; brush tops of naan with garlic butter.
-
Transfer trout to a medium bowl. Using a fork, break into pieces. TIP: You can either remove and discard the skin or leave it on—it’s up to you!
-
Top garlic naan with flaked trout, pickled cabbage, red pepper chutney, and half the cucumber raita. Serve with sweet potato wedges and remaining raita on the side.
