Did you know you can cook vegan curry on a barbecue grill in foil packets? This complete meal is as fun to make as it is delicious to eat. And don't forget the easy non-dairy yogurt sauce for serving.
I received a complimentary copy of Vegan Yack Attack On The Go! to facilitate this review. All opinions are my own.
Often when we think about vegan-friendly foods to barbecue, we turn to meatless burgers, corn on the cob, and grilled veggie kabobs. And while there's nothing wrong with these choices, it's nice to have other options, especially when they are just as easy to prepare.
Not only are these vegan foil packets a complete meal, you won't have to worry about your food touching non-vegan food that's next to yours on the grill. If you enjoy the flavors of Cauliflower Chickpea Curry, this lightened-up warm-weather version is the dish for you.
Why you'll love this recipe
- Each serving is cooked in its own aluminum foil pack which you can also eat directly out of for minimal cleanup.
- The combination of cauliflower, potatoes, chickpeas, tomatoes and peas in a light curry, along with the non-dairy yogurt sauce, is full of flavor.
- It only takes 30 minutes to make, plus the ingredients can be prepped in advance and taken with you to cookouts.
Everything needed to make the curry can be found at your local supermarket, including cauliflower, Russet potatoes, onion, cherry tomatoes, frozen green peas, and canned chickpeas. And for the seasoning, you'll need curry powder and salt and pepper, plus oil and lemon juice.
For the sauce, you can use any type of non-dairy yogurt you prefer. Many are made from soy, almonds, cashews, or coconut. Here's what you'll need to make the delicious tangy sauce:
- Plain non-dairy yogurt (Choose unsweetened)
- Fresh cilantro (Or substitute parsley or mint)
- Green onions
- Lime (Both the zest and the juice)
- Onion powder
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- In a large bowl, mix together the vegetables, garbanzo beans, seasoning, and oil.
- Place ¼ of the mixture on each sheet of aluminum foil.
- Fold and seal the packets and place them on the grill.
- Cook the packets about 7 minutes on each side, or until the vegetables are tender.
- Remove them from the grill and allow to cool for a few minutes. Then open the foil packs, squeeze a little lemon juice on each one, and serve with the yogurt sauce.
Prep the packets the night before you go to a cookout or picnic so that the flavors really get to marinate, and you won't have to worry about it the day of the event.
Vegan Yack Attack On The Go!
This recipe is from Vegan Yack Attack On The Go! by Jackie Sobon. Her recipes are both fun and flavorful, using ingredients that are typically easy to find in major supermarkets.
Some of the other recipes that jumped out at me when I looked through the cookbook are Frozen Pineapple Floats, Green Enchilada Casserole, and Portobello Fajita Salad.
While these vegan curry foil packets are a complete meal on their own, they are also wonderful served with a simple salad like one of the following:
Leftover vegetable curry can be covered and refrigerated for up to 3 days. Enjoy it cold on a bed of lettuce or reheat it in the microwave. I do not recommend freezing it.
The yogurt sauce can also be stored in the refrigerator in an airtight container for up to 3 days. Give it a good stir before serving.
Yes, carefully flip the packet over halfway through the cooking time to ensure the food is cooked evenly. I like to use grill tongs.
According to Healthline, "Cooking with aluminum foil can increase the amount of aluminum in your food. However, the amounts are very small and deemed safe by researchers."
Yes, you can bake them in the oven at 400°F. Open the packet, stir the contents, and check for doneness after 20 minutes. Continue to bake until the vegetables are tender when pierced with a fork.
More vegan grilling recipes
Looking for more easy grilling recipes? Try some of these vegan favorites:
If you love this recipe, please give it 5 stars! ★★★★★
Cauliflower Curry Vegan Grill Recipe
For the yogurt sauce:
- 1 cup plain nondairy yogurt
- 2 Tablespoons chopped cilantro
- 2 Tablespoons thinly sliced scallions
- 1 Tablespoon lime juice
- ½ teaspoon onion powder
- ½ teaspoon lime zest
- ¼ teaspoon salt
For the cauliflower curry:
- 1 pound cauliflower florets, chopped into bite-sized pieces
- 1 pound russet potatoes, diced
- 1 cup chopped white onion
- 1 cup halved cherry tomatoes
- 1 cup frozen green peas, defrosted
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1½ Tablespoons melted coconut oil, (or substitute olive oil)
- 1½ Tablespoons curry powder
- pinch of salt
- dash of pepper
- 1 Tablespoon lemon juice
To make the yogurt sauce:
- Place all the yogurt sauce ingredients in a small mixing bowl, and stir until combined. Refrigerate until ready to serve.
To make the cauliflower curry:
- Preheat the grill to roughly 400ºF (204ºC). In a very large mixing bowl, place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas. Drizzle coconut oil over the top of the veggies, and stir until coated. Add the curry powder and a pinch of salt and pepper, and stir again until evenly coated.
- Tear out 4 pieces of aluminum foil that are 12 x 18 inches (30 x 46 cm), and lay them out. Divide the curry cauliflower mixture between the 4 sheets, place it in the middle. Fold the two long sides in toward the middle, and fold the seam together until it hits the filling. Fold the two short sides in, twice, to seal the ends.
- Place each packet on the grill and cook for 7 minutes, flip them over and grill for an additional 7 minutes. Carefully, open one packet slightly, and poke the cauliflower and potatoes to see if they are tender. If not, cook until they are.
- Once cooked through, place the packets on a cooling rack for 5 minutes before opening and serving.
- When the packets are opened, squeeze lemon juice over each one, and top with salt and pepper. Serve packets alongside yogurt sauce and enjoy.
- Prep the packets the night before you go to a cookout or picnic so that the flavors really get to marinate, and you won't have to worry about it the day of the event.
- For the sauce, be sure to zest the lime before squeezing out the juice.
- Leftover curry can be covered and refrigerated for up to 3 days. Enjoy it cold on a bed of lettuce or reheat it in the microwave. I do not recommend freezing it.
- The yogurt sauce can also be stored in the refrigerator in an airtight container for up to 3 days. Give it a good stir before serving.
Nutritional information is an estimation only.
Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.