![Tandoori portobellos with creamy coconut raita Tandoori portobellos with creamy coconut raita](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/BF950003-44C3-4A09-BE41-1ABBC8B13749/Derivates/e5d349d3-866d-4c34-be77-dd11fcd6f0ba.jpg)
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Ingredients
Creamy coconut raita
- 1 continental cucumber, cut into pieces (approx. 4 cm)
- 1 garlic clove
- 1 spring onion/shallot, trimmed and cut into thirds
- 5 sprigs fresh mint, leaves only
- 200 g coconut yoghurt (see Tips)
- 50 g filtered water
- 1 tbsp lemon juice
- ½ tsp sugar
- 1 - 2 pinches salt, to taste
- 1 tbsp extra virgin olive oil
Tandoori portobellos
- 100 g extra virgin olive oil, plus extra for greasing
- 2 tbsp lime juice
- 2 tsp chilli powder
- 2 tsp ground cinnamon
- 2 tsp cumin seeds
- 4 whole cloves
- 2 tsp coriander seeds
- 1 black cardamom pod (optional - see Tips)
- ½ tsp ground turmeric
- 20 g tomato paste
- 5 cm piece fresh ginger, peeled and cut into slices
- 4 garlic cloves
- 1 tsp salt, to taste
- 100 g coconut yoghurt (see Tips)
- 8 fresh portobello mushrooms
- Nutrition
- per 1 portion
- Calories
- 3868.7 kJ / 921.1 kcal
- Protein
- 8.9 g
- Carbohydrates
- 16.4 g
- Fat
- 89.8 g
- Fibre
- 14.6 g
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