Grilled cauliflower curry foil packets are a fun and flavorful way to enjoy plant-based grilling. While they do take a little prep (the vegetables and seasonings get tossed together before being wrapped in foil) the results are worth it.
Along with chickpeas and potatoes, the curry-infused cauliflower comes out tender and delicious with no need to stand over the stove. Served with a quick non-dairy yogurt sauce, it's a complete meal perfect for summer cookouts or outdoor dinners.
If you enjoy the flavors of vegetable curry, this grilled version is the dish for you. And if you're craving more curry-inspired meals, check out my stovetop cauliflower chickpea curry and creamy coconut cabbage curry. Both are easy to make and packed with warm and earthy flavors.
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Very good! Made this for Memorial Day and we really enjoyed it. We also grilled corn with it and there was enough leftovers for lunch the next day. Loved the yogurt sauce.
- Pat
I received a complimentary copy of Vegan Yack Attack On The Go! to facilitate this review. All opinions are my own.
This recipe is from Vegan Yack Attack On The Go! by Jackie Sobon. It contains flavorful plant-based recipes you can prepare quickly and easily, make in advance, or take with you.
Ingredients
Everything needed to make this vegan curry grill recipe 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
- Salt
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make grilled cauliflower curry
The steps for making the curry foil packets are easy, and you can prep them in advance and refrigerate until you're ready to grill:
- In a large bowl, mix together the vegetables, garbanzo beans, seasoning, and oil.
- Place a quarter 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.
Serving suggestions
Grilled cauliflower curry packets make a complete meal on their own, but you can round out your menu with a refreshing side or a light dessert:
- Salad: Pair with a summery green pepper and tomato salad.
- Drink: Sip on a glass of watermelon and mint sparkling water.
- Dessert: Finish with a slice of no-bake vegan key lime pie.
If you enjoy outdoor cooking, check out my collection of vegan grilling recipes that aren't just veggie burgers.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Grilled Cauliflower Curry in Foil Packets
Ingredients
For the yogurt sauce:
- 1 cup plain non-dairy yogurt, (unsweetened)
- 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
- 1-15 ounce can chickpeas, drained and rinsed
- 1½ Tablespoons melted coconut oil, (or substitute olive oil)
- 1½ Tablespoons curry powder
- pinch of salt
- dash of pepper
- 1 Tablespoon lemon juice
Instructions
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.1 cup plain non-dairy 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
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.1 pound cauliflower florets, 1 pound russet potatoes, 1 cup chopped white onion, 1 cup halved cherry tomatoes, 1 cup frozen green peas, 1-15 ounce can chickpeas, 1½ Tablespoons melted coconut oil, 1½ Tablespoons curry powder, pinch of salt, dash of pepper
- Tear out 4 pieces of aluminum foil that are 12x18 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.1 Tablespoon lemon juice
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Notes
Nutrition
Nutritional information is an estimation.
Pat says
Very good! Made this for Memorial Day and we really enjoyed it. We also grilled corn with it and there was enough leftovers for lunch the next day. Loved the yogurt sauce.
Amy Katz says
That sounds like a delicious meal, Pat! I'm so glad you enjoyed the recipe.
VIVIAN N. CHAMBERLAIN says
DELICIOUSLY GREAT. SO MUCH FLAVOR
SUGGESTION: I USED A TIN FOIL BAKING DISH
LOVE YOUR VEGAN RECIPES THEY ARE THE BEST ONLINE
THANKS AMY
Amy Katz says
Thank you so much, Vivian!
Barb says
I'm not super into cooking....at all! But, I love a great vege dish, & this one was fabulous!! Very filling (which always seems to be a challenge with vegetables for me), very flavorful, everything was magnificient...and loved the yogurt sause. Oh, and I'm alson NOT a gril master so, I kept the foil closed and doubled the baking time on each side.
Barb
Amy Katz says
This is wonderful to hear, Barb! I'm so happy you enjoyed it!
Linda says
All recipes look fantastic to me,however I don’t have a grill . What temp and for how long would I need to use oven with these recipes
Amy Katz says
Hi Linda! You can bake them in your oven at 400 degrees F. Open the packet and check for doneness after 20 minutes, then continue to bake until the vegetables are tender when pierced with a fork.
Ally says
I made these lastnight and they were so good! It was my first time using non dairy yogurt and I thought it wasn’t as tangy as the normal kind so I almost doubled the lime/lemon juice . But otherwise followed the recipe exactly. It’s going into my normal rotation!
Amy says
I'm so happy you enjoyed the recipe, Ally!
Victoria says
Just made these, huge success!!!!
Awesome
Amy says
Yay! I'm so happy to hear it!