August 14, 2018
Main Dish, Curries, Side Dishes,
Fruit, Tomato, Vegetables, Cauliflower, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Potluck, Weeknight Meals, Grilling (Outdoor), Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
YOGHURT SAUCE - place all the ingredients in a bowl and stir until combined and then place in the fridge, covered.
Preheat the bbq/grill in about 200C.
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.
Lay 4 pieces of foil measuring 30cm x 46cm on a surface and divide the mixture among them, placing it in the middle.
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.
Place each packet on the bbq/grill and cook for 7 minutes, flip them over and grill for another 7 minutes.
Carefully open one to see if the potatoes are cauliflower and tender, if not, keep cooking.
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.
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