Tandoori portobellos with creamy coconut raita
TM5 TM6

Tandoori portobellos with creamy coconut raita

4.2 (6 ratings)

Ingredients

Creamy coconut raita

  • 1 continental cucumber, cut into pieces (approx. 4 cm)
  • 1 garlic clove
  • 1 spring onion/shallot, trimmed and cut into thirds
  • 5 sprigs fresh mint, leaves only
  • 200 g coconut yoghurt (see Tips)
  • 50 g filtered water
  • 1 tbsp lemon juice
  • ½ tsp sugar
  • 1 - 2 pinches salt, to taste
  • 1 tbsp extra virgin olive oil

Tandoori portobellos

  • 100 g extra virgin olive oil, plus extra for greasing
  • 2 tbsp lime juice
  • 2 tsp chilli powder
  • 2 tsp ground cinnamon
  • 2 tsp cumin seeds
  • 4 whole cloves
  • 2 tsp coriander seeds
  • 1 black cardamom pod (optional - see Tips)
  • ½ tsp ground turmeric
  • 20 g tomato paste
  • 5 cm piece fresh ginger, peeled and cut into slices
  • 4 garlic cloves
  • 1 tsp salt, to taste
  • 100 g coconut yoghurt (see Tips)
  • 8 fresh portobello mushrooms

Nutrition
per 1 portion
Calories
3868.7 kJ / 921.1 kcal
Protein
8.9 g
Carbohydrates
16.4 g
Fat
89.8 g
Fibre
14.6 g

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