Cauliflower Curry Grill Packets With Yoghurt Sauce
Recipe: #30142
August 14, 2018
Categories: Curries, Side Dishes, Tomato, Cauliflower, Potatoes, Potluck, Grilling (Outdoor) Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
- FOR YOGHURT SAUCE
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- FOR CURRY CAULIFLOWER
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Nutritional
- Serving Size: 1 (530.6 g)
- Calories 253.7
- Total Fat - 3.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 2.1 mg
- Sodium - 356.9 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 13.8 g
- Sugars - 13.5 g
- Protein - 14 g
- Calcium - 178.8 mg
- Iron - 4.3 mg
- Vitamin C - 106.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
YOGHURT SAUCE - place all the ingredients in a bowl and stir until combined and then place in the fridge, covered.
Step 2
Preheat the bbq/grill in about 200C.
Step 3
Place the potatoes, cauliflower, peas and chickpeas in a bowl, drizzle over the oil and stir to coat and then add curry powder, salt and pepper, and stir again to coat.
Step 4
Lay 4 pieces of foil measuring 30cm x 46cm on a surface and divide the mixture among them, placing it in the middle.
Step 5
Fold the long side in, folding the seam together until it touches the filling and then fold the two short sides in twice, to seal the end.
Step 6
Place each packet on the bbq/grill and cook for 7 minutes, flip them over and grill for another 7 minutes.
Step 7
Carefully open one to see if the potatoes are cauliflower and tender, if not, keep cooking.
Step 8
Once cooked, place them on a cooling rack for 5 minutes and then open, and squeeze over the lemon and season and serve with the sauce.
Tips
No special items needed.
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