Cauliflower Curry Grill Packets With Yoghurt Sauce
Created by ImPat on August 14, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #30142
Ingredients
- FOR YOGHURT SAUCE
- 1 cup non-dairy yogurt (plain)
- 2 tablespoon coriander (fresh chopped)
- 2 tablespoon spring onions (sliced)
- 1 tablespoon lime juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon lime zest
- 1/4 teaspoon sea salt
- FOR CURRY CAULIFLOWER
- 455 grams potatoes (diced, russet potatoes)
- 455 grams cauliflower (florets, cut into bite-sized pieces)
- 1 cup chopped white onion
- 1 cup cherry tomatoes (halved)
- 1 cup green peas
- 1 can (400 grams) garbanzo beans (chickpeas, drained and rinsed)
- 21 grams coconut oil (1 1/2 tablespoon, melted)
- 1 1/2 tablespoon curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon lemon juice
How to Make
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Step 1: YOGHURT SAUCE - place all the ingredients in a bowl and stir until combined and then place in the fridge, covered.
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Step 2: Preheat the bbq/grill in about 200C.
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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.
How to Make
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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.
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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.
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Step 6: Place each packet on the bbq/grill and cook for 7 minutes, flip them over and grill for another 7 minutes.
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Step 7: Carefully open one to see if the potatoes are cauliflower and tender, if not, keep cooking.
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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.