Cauliflower Curry Grill Packets With Yoghurt Sauce

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR YOGHURT SAUCE
  • FOR CURRY CAULIFLOWER

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 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 & Variations


No special items needed.

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