
Dispositivos y accesorios
Tandoori portobellos with creamy coconut raita
Prep. 30min
Total 40min
4 portions
Ingredientes
Creamy coconut raita
-
continental cucumber cut into pieces (approx. 4 cm)1
-
garlic clove1
-
spring onion/shallot trimmed and cut into thirds1
-
fresh mint leaves only5 sprigs
-
coconut yoghurt (see Tips)200 g
-
filtered water50 g
-
lemon juice1 tbsp
-
sugar½ tsp
-
salt to taste1 - 2 pinches
-
extra virgin olive oil1 tbsp
Tandoori portobellos
-
extra virgin olive oil plus extra for greasing100 g
-
lime juice2 tbsp
-
chilli powder2 tsp
-
ground cinnamon2 tsp
-
cumin seeds2 tsp
-
whole cloves4
-
coriander seeds2 tsp
-
black cardamom pod (optional - see Tips)1
-
ground turmeric½ tsp
-
tomato paste20 g
-
piece fresh ginger peeled and cut into slices5 cm
-
garlic cloves4
-
salt to taste1 tsp
-
coconut yoghurt (see Tips)100 g
-
fresh portobello mushrooms8
Inf. nutricional por 1 portion
Calorías
921.1 kcal /
3868.7 kJ
Proteína
8.9 g
Grasa
89.8 g
Carbohidratos
16.4 g
Fibra
14.6 g
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Australia y Nueva Zelanda
Australia y Nueva Zelanda
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