CAULIFLOWER CURRY GRILL PACKETS WITH YOGURT SAUCE

SERVES 4 PORTIONS

FOR THE YOGURT SAUCE

1 cup (235 ml) plain non-dairy yogurt

2 tbsp. (5 g) chopped fresh cilantro

2 tbsp. (5 g) thinly sliced scallions

1 tbsp. (15 ml) lime juice

1/2 tsp. onion powder

1/2 tsp. lime zest

1/4 tsp. salt

FOR THE CURRY CAULIFLOWER

1 lb. (455 g) cauliflower florets, chopped into bite-sized pieces

1 lb. (455 g) russet potatoes, diced

1 cup (140 g) chopped white onion

1 cup (150 g) halved cherry tomatoes

1 cup (150 g) green peas

1 can (15 oz., or 455 g) chickpeas, drained and rinsed

1 1/2 tbsp. (25 ml) melted coconut oil

1 1/2 tbsp. (10 g) curry powder

Pinch of salt, plus more to taste

Pinch of black pepper, plus more to taste

1 tbsp. (15 ml) lemon juice

NUTRITIONAL VALUES

Calories: 655kcal
Fat: 12.7g (5.6g S.Fat)
Carbs: 109.2g
Protein: 31.8g
Sugar: 24.8g
Sodium: 554mg

METHOD

TO MAKE THE YOGURT SAUCE
In a small mixing bowl, combine all the yoghurt sauce ingredients and stir to combine. Place in the refrigerator until ready to serve.

TO MAKE THE CURRY CAULIFLOWER
Preheat the grill to 400°F (200°C). Place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas in a large mixing bowl. Drizzle coconut oil over the top of the vegetables and toss to coat. Stir in the curry powder, as well as a pinch of salt and pepper, until evenly coated.

Tear off four 12 x 18-inch (30 x 46-cm) pieces of aluminium foil and lay them out. Place the curry cauliflower mixture in the centre of each of the four sheets. Fold the two long sides toward the centre and press the seam together until it reaches the filling. To seal the ends, fold the two short sides in twice.

Place each packet on the grill for 7 minutes, then flip and grill for another 7 minutes. Gently open one packet and poke the cauliflower and potatoes to see if they are tender. If not, continue to cook until they are.

When the packets are done, place them on a cooling rack for 5 minutes before opening and serving. After opening the packets, squeeze lemon juice over each one and season with salt and pepper. Enjoy the packets with the yoghurt sauce on the side.

RECIPE NOTES

Try making these the night before a cookout or picnic so the flavours can really marinate, and you don't have to worry about it the next day!

Replace the chickpeas with 14 oz. (400 g) diced extra-firm tofu for a higher protein content.