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Tandoori portobellos with creamy coconut raita

Tandoori portobellos with creamy coconut raita
4.3 14 ratings
Prep. 30 min
Total 40 min
4 portions
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Ingredients

Creamy coconut raita
  • continental cucumber cut into pieces (approx. 4 cm)
    1
  • garlic clove
    1
  • spring onion/shallot trimmed and cut into thirds
    1
  • fresh mint leaves only
    5 sprigs
  • coconut yoghurt (see Tips)
    200 g
  • filtered water
    50 g
  • lemon juice
    1 tbsp
  • sugar
    ½ tsp
  • salt to taste
    1 - 2 pinches
  • extra virgin olive oil
    1 tbsp
Tandoori portobellos
  • extra virgin olive oil plus extra for greasing
    100 g
  • lime juice
    2 tbsp
  • chilli powder
    2 tsp
  • ground cinnamon
    2 tsp
  • cumin seeds
    2 tsp
  • whole cloves
    4
  • coriander seeds
    2 tsp
  • black cardamom pod (optional - see Tips)
    1
  • ground turmeric
    ½ tsp
  • tomato paste
    20 g
  • piece fresh ginger peeled and cut into slices
    5 cm
  • garlic cloves
    4
  • salt to taste
    1 tsp
  • coconut yoghurt (see Tips)
    100 g
  • fresh portobello mushrooms
    8

Difficulty

easy

Nutrition per 1 portion

Protein 8.9 g
Calories 3868.7 kJ / 921.1 kcal
Fat 89.8 g
Fibre 14.6 g
Carbohydrates 16.4 g

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Australia and New Zealand

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