Tandoori portobellos with creamy coconut raita
TM5 TM6

Tandoori portobellos with creamy coconut raita

4.3 (14 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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes