Tandoori portobellos with creamy coconut raita

Tandoori portobellos with creamy coconut raita

4.3 16 évaluations

Prép. 30min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 8.9 g

Calories 3868.7 kJ / 921.1 kcal

Lipides 89.8 g

Fibre 14.6 g

Glucides 16.4 g

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Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

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