Cauliflower Curry Vegan Grill Recipe
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.
Servings: 4
Calories: 363kcal
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 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
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 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 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.1 Tablespoon lemon juice
Notes
Reprinted with permission from Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc.
Success tips:
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 60g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 517mg | Potassium: 1258mg | Fiber: 13g | Sugar: 11g | Vitamin A: 546IU | Vitamin C: 98mg | Calcium: 192mg | Iron: 4mg
