RECIPE STORY

Vegan Tandoori Gobi

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For a vegan take on the classic Indian-style recipe, we roasted cauliflowers with a spicy sauce made with soy yogurt, ginger, and garlic.

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All served with a nutritious chickpea salad, for a balanced meal in under 400 calories.

Health

Time

30m

Cost

Nutrients

368 kcal

Carbs 53 grams

Sugars 4 grams

Total Fats 8 grams

Saturates 1 grams

Fibers 13 grams

Proteins 20 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Soy

Servings

4

Did you know?

Cauliflowers is a low-calorie vegetable rich in antioxidants.

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Cauliflowers packs fibres, vitamins C and K, minerals, and powerful antioxidants, including the cancer-fighting sulforaphane.

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Step 1

Mix gram masala, chillies, paprika, turmeric, crushed garlic, lemon juice, grated ginger, and yogurt in a bowl. Then, add cauliflower florets and stir until well coated.

Ingredients List

Tandoori Gobi


Cauliflower600g
Garam Masala1tsp
Chilli Powder0.5tsp
Paprika2tsp
Turmeric1tsp
Garlic Cloves2
Juiced Lemon1
Fresh Ginger Root1tsp
Soy Yogurt170g

Side Salad


Dry Quinoa160g
Tinned Chickpeas450g
Fresh Baby Spinach150g
Step 2

Now, you can marinate the cauliflowers for 1-2 hours or cook them right away. Roast them for 20 minutes at 210°C (410°F) on a grilling rack.

Ingredients List

Tandoori Gobi


Cauliflower600g
Garam Masala1tsp
Chilli Powder0.5tsp
Paprika2tsp
Turmeric1tsp
Garlic Cloves2
Juiced Lemon1
Fresh Ginger Root1tsp
Soy Yogurt170g

Side Salad


Dry Quinoa160g
Tinned Chickpeas450g
Fresh Baby Spinach150g
Step 3

Meanwhile, simmer the quinoa in water for 10 minutes, drain, and set aside. Then, drain and rinse the tinned chickpeas.

Ingredients List

Tandoori Gobi


Cauliflower600g
Garam Masala1tsp
Chilli Powder0.5tsp
Paprika2tsp
Turmeric1tsp
Garlic Cloves2
Juiced Lemon1
Fresh Ginger Root1tsp
Soy Yogurt170g

Side Salad


Dry Quinoa160g
Tinned Chickpeas450g
Fresh Baby Spinach150g
Step 4Part 1

Divide the fresh spinach, chickpeas, and quinoa among serving bowls.

Ingredients List

Tandoori Gobi


Cauliflower600g
Garam Masala1tsp
Chilli Powder0.5tsp
Paprika2tsp
Turmeric1tsp
Garlic Cloves2
Juiced Lemon1
Fresh Ginger Root1tsp
Soy Yogurt170g

Side Salad


Dry Quinoa160g
Tinned Chickpeas450g
Fresh Baby Spinach150g
Step 4Part 2

Top with the roasted tandoori cauliflowers, and garnish with fresh cilantro and cracked pepper.

Ingredients List

Tandoori Gobi


Cauliflower600g
Garam Masala1tsp
Chilli Powder0.5tsp
Paprika2tsp
Turmeric1tsp
Garlic Cloves2
Juiced Lemon1
Fresh Ginger Root1tsp
Soy Yogurt170g

Side Salad


Dry Quinoa160g
Tinned Chickpeas450g
Fresh Baby Spinach150g

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