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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Super green pasta (Darren Robertson)

30min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

30min

Apple and cranberry farro salad

35min

Burmese chickpea tofu with spicy dipping sauce

1h 30min

Steamed mushroom and egg pots

40min

Prawn and trout terrine with horseradish cream

3h 25min

Malay-style coconut chicken

25h 40min

Freekeh salad with pickled avocado

25h

Pear mulled wine

30min

Barbecued beef with ssamjang sauce

2h 25min

Sumac beef with olive and parsley smashed potatoes

2h 30min

Smoky chipotle beans

30min