Cauliflower Curry Campfire Dinner
Chelsea Mills • May 14, 2020
Easy make ahead and easy clean up.
This recipe is awesome because it's so easy to mix together all the ingredients in a bowl, place in the foil packets, and then store in the fridge until you are ready to cook on the campfire, take to a party or cook in the oven. You can make it up to a day in advance. Super easy clean up too!
I originally found this recipe when I was searching campfire foil packets on Veggies Save The Day.
INGREDIENTS
FOR THE CURRY CAULIFLOWER:
- 1 head cauliflower florets chopped into bite-sized pieces
- 1 pound potatoes diced
- 1 large chopped onion, I used Vidalia
- 1 cup halved cherry tomatoes
- 1 cup frozen green peas
- 1 can chickpeas drained and rinsed (15 ounces)
- 1/4 cup melted coconut oil
- 2 Tablespoons curry powder
- pinch of salt
- dash of pepper
FOR THE YOGURT SAUCE
- 1 cup Greek Yogurt (Fage)
- 2 cloves garlic, minced
- 1 teaspoon red wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dill
- salt and pepper to taste
Serve with Naan and mango chutney.
DIRECTIONS
TO MAKE THE CURRY CAULIFLOWER:
- Preheat the oven or outdoor grill to roughly 400ºF (204ºC). Or start a campfire.
- In a very large mixing bowl, place the cauliflower, potatoes, 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.
- 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, top with salt and pepper. Serve packets alongside yogurt sauce, mango chutney, naan and enjoy.
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. Good for 3-4 days.
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