Cauliflower curry grill packets
by Cidergirli
Every summer, i make grill packets for friend's barbecues. This way, you'll have a tasty and quick meal without worrying if the grill is clean. This packet is filled with curry flavour paired with a cool, herby yogurt sauce,
This private recipe can be shared with this url .Source: By Jackie Sobon (from Vegan Food and Liviing Augus
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INGREDIENTS
- 235 ml yoghurt
- 2 spring onions ; thinly sliced
- 1 tbsp lime juice
- 2 tbsp coriander ; chopped
- 1/2 tsp onion powder
- 1/2 tsp lime zest
- 1/4 tsp salt
- FOR THE CURRY CAULIFLOWER
- 455 gram cauliflower florets ; chopped into bite-size pieces
- 455 lb russet potatoes ; diced
- 140 gram white onion ; chopped
- 150 gram cherry tomatoes ; halved
- 455 gram chickpeas ; drained and rinsed
- 1 1/2 tbsp coconut oil ; melted
- 1 1/ tbsp curry powder
- salt and pepper
- tbsp lemon juice
INSTRUCTIONS
FOR THE YOGHURT SAUCE
1. Place all the yoghurt sauce ingredients in a small mixing bowl, and stir until combined. Refrigerate until ready to serve.
FOR THE CURRY CAULIFLOWER
2 Preheat the barbeque to roughly 204C/400F
3 In a very large mixing bowl, place the cauliflower florets, potatoes, white onions, tomatoes, peas and chickpeas.
4 Drizzle coconut oil over the top of the veggies and stir until coated. Add the curry powder and a pinch of salt and pepper and stir again until everything is evenly coated.
5 Tear our four pieces of aluminium foil measuring 30x46cm (12x18in) and lay them out. Divide the curry cauliflower mixture between the four sheets, placing it in the middle of each.
6 Fold the two long sides in toward the middle, and fold the seam together until it hits the filling. Fold the two short sides in twice to seal the ends.
7 Place each packet on the barbeque and cook for 7 minutes, flip them over and cook for an additional 7 minutes.
8 Carefully, open one packet slightly to poke the cauliflower and potatoes to see if they are tender, if not cook until they are.
9 Once cooked through, place the packets on a cooling rack for 5 minutes before opening and serving. When the packets are opened squeeze some lemon juice over each one, and top with salt and pepper.
10 Serve the packets alongside the yoghurt sauce.
TIP: For higher protein content, substitute the chickpeas with 40g (14oz) extra-firm tofu, diced.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (51969g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 41331 | ||
| Calories from Fat: 487 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 54.1g | 72 % | |
| Saturated Fat 15.9g | 79 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 21.3g | ||
| Cholesterol 2.2mg | 1 % | |
| Sodium 2698.4mg | 93 % | |
| Potassium 216810.1mg | 5706 % | |
| Total Carbohydrate 9415.2g | 2769 % | |
| Dietary Fiber 694.8g | 2779 % | |
| Sugars, other 8720.4g | ||
| Protein 1131.9g | 1617 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41331
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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