Starters & salads
Tandoori portobellos with creamy coconut raita
To make your own coconut yoghurt, refer to the recipe on this recipe chip.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 30 min
- Active
- 30 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- continental cucumber
- 1
- garlic
- 1 cloves
- spring onion/shallot
- 1
- fresh mint
- 5 sprigs
- coconut yoghurt
- 7.1 oz
- filtered water
- 1.8 oz
- lemon juice
- 1 tbsp
- sugar
- 0.5 tsp
- salt
- 1–2 pinches
- extra virgin olive oil
- 1 tbsp
- extra virgin olive oil
- 3.5 oz
- 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
- 1
- ground turmeric
- 0.5 tsp
- tomato paste
- 0.7 oz
- fresh ginger
- 5 cm
- garlic
- 4 cloves
- salt
- 1 tsp
- coconut yoghurt
- 3.5 oz
- fresh portobello mushrooms
- 8
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8.9 g
- Energy
- 3,853.9 kJ
- Calories
- 921.1 kcal
- Fat
- 89.8 g
- Fibre
- 14.6 g
- Carbohydrates
- 16.4 g
Cooking instructions are available on the original Cookidoo® page.
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