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Ingredients
Romige kokosnoot raita
- 1 komkommer continentale, in stukken gesneden (ongeveer 4 cm)
- 1 knoflookteentje
- 1 lente-ui in drieën gesneden
- 5 takjes verse munt alleen de blaadjes
- 200 g kokosyoghurt (zie tips)
- 50 g water, gefilterd
- 1 el citroensap
- ½ tl suiker
- 1 - 2 snuifjes zout naar smaak
- 1 el extra vergine olijfolie
Tandoori portobellos
- 100 g extra vergine olijfolie plus extra voor het invetten
- 2 el limoensap
- 2 tl chilipoeder
- 2 tl gemalen kaneel
- 2 tl komijnzaad
- 4 kruidnagels
- 2 tl korianderzaad
- 1 kardemompeul zwart (optioneel - zie tips)
- ½ tl gemalen kardemom
- 20 g tomatenpuree
- 5 cm gember, vers wortel geschild en in plakjes gesneden
- 4 knoflookteentjes
- 1 tl zout naar smaak
- 100 g kokosyoghurt (zie tips)
- 8 verse Portobello-champignons
- Nutrition
- per 1 portie
- Calories
- 921.1 kcal / 3868.7 kJ
- Protein
- 8.9 g
- Fat
- 89.8 g
- Carbohydrates
- 16.4 g
- Fibre
- 14.6 g
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