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    Barbecue grilled curry vegetables with coconut raita

    6 February 2018 by Amber |

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    Barbecue grilled curry vegetables with a spicy tikka masala marinade, served with cooling coconut yoghurt and cucumber raita (vegan and gluten free).

    Tikka masala spiced vegetables grilled on the barbecue and served with cooling cucumber and coconut yoghurt raita.

    Grilled curry vegetables with coconut raita (vegan and gluten free).

    New Zealand summer school holidays are over. Reality and routine are on their way back but the weather is still screaming HOLIDAY at me (really loudly). I'm not yet back in the swing of structured weeks, well planned grocery lists, or even feeling particularly inspired to get in the kitchen. It's too hot to cook and we'd rather be out having fun for as long as we can, then figure out dinner on the fly at the last minute.

    The unfortunate conundrum is that I still want (need, crave) delicious flavour filled meals. I'm hard to please. No effort thanks, but all the flavour thank you very much.

    Cooking outdoors on the barbecue grill is a good compromise, though I am growing tired of salads and vege sausages which are a lazy summer standby in our house. After months of pretty light and simple eating, I'm feeling the need for a bit more spice, colour and interest.

    Enter barbecue grilled curry vegetables.

    Barbecue grilled curry vegetables

    Summer vegetables like courgette, capsicums (bell peppers) and eggplant are booming right now. They're cheap, plentiful and lend themselves really well to grilling on the BBQ. Keeping it simple with olive oil, garlic and seasonings is fine, but why stop there?

    I had a pouch of store bought Indian tikka masala curry paste in the pantry and thought it would be the perfect thing to spice up grilled vegetables. I mixed the tikka masala paste with fresh squeezed lemon juice and little grape seed oil to create a thinner marinade, then used my hands to massage it generously all over sliced eggplant, capsicum, courgette and mushrooms. The marinade goes quite a long way, and you could easily double the quantity to make it go even further if you're doing lots of vegetables to serve more people or when you're entertaining.

    The vegetables take 10-15 minutes to cook on the grill (eggplant takes the longest, so start with that). The smell of the spices and these vegetables grilling  will have your neighbours wondering what's for dinner.

    Eggplant, courgette and capsicum being cooked on the barbecue grill.

    The trimmings

    While the vegetables are grilling, cook some basmati rice or quinoa and make a simple raita to serve with them. I mixed coconut yoghurt with grated cucumber and a pinch of salt. The tang and sweet creaminess of the coconut yoghurt meld perfectly with the tikka masala spices and create a pretty darn tasty meal for extraordinarily little effort.

    Add some chopped coriander (cilantro) on top, perhaps a sprinkle of cashew nuts or roti bread on the side, and you'll be in your happy place. If you want to bump up the protein, you could grill some tofu too.

    Barbecue grilled curry vegetables served with basmati rice, a spoonful of coconut raita and some fresh coriander (cilantro). A delicious vegan and gluten free summer meal.

    Grilled curry vegetables with coconut raita.

    Barbecue grilled curry vegetables with coconut raita

    Tikka masala spiced vegetables grilled on the barbecue and served with cooling cucumber and coconut yoghurt raita.
    Print Recipe Pin Recipe
    Prep time: 10 minutes
    Cook time: 15 minutes
    Total time: 25 minutes
    Course: Main meals
    Cuisine: Gluten free, Vegan
    Servings: 4
    Calories: 124kcal
    Author: Quite Good Food

    INGREDIENTS

    For the tikka masala marinade:

    • 3 tablespoon tikka masala paste (see recipe notes, and check label to ensure vegan/gluten-free if required)
    • 2 tablespoon lemon juice freshly squeezed
    • 1 tbsp grape seed oil or mild cooking oil of your choice

    For the vegetables, your choice of:

    • Eggplant
    • Capsicum (bell peppers)
    • Courgette
    • Mushrooms

    For the coconut raita:

    • ¾ cup coconut yoghurt
    • 1 cup grated cucumber (about ¼ of a telegraph cucumber)
    • Pinch salt to season

    To serve:

    • Cooked basmati rice or quinoa
    • Fresh coriander (cilantro)
    • Toasted cashew nuts (optional)
    • Roti or naan bread (optional)

    INSTRUCTIONS

    • Mix the tikka masala marinade ingredients together. I used a mild curry paste, you could also use a medium or hot one if you're in the mood. 
    • Slice your choice of vegetables and use your hands to rub the marinade all over them. The quantity of vegetables is pretty flexible, I used 1 eggplant sliced about 1.5cm or half an inch thick, 2 red capsicums cored and cut into wedges, 1 courgette cut into thick slices and 3 large button mushrooms cut in half. I could probably have included a bit more without having to increase the quantity of marinade used. 
    • Mix the coconut yoghurt and grated cucumber together, season with salt to taste and refrigerate until you're ready to serve. 
    • Heat the barbecue grill to medium/high and cook the vegetables, starting with the eggplant about five minutes before everything else as it takes longer to cook. Add the other vegetables, then cook them until they have char marks and are cooked to your liking. 
    • Serve vegetables hot off the grill with cooked basmati rice or quinoa, a big dollop of coconut yoghurt and some fresh coriander (cilantro). Add some cashew nuts or Indian bread on the side if you like. 

    RECIPE NOTES

    • I used one pouch of Asian Home Gourmet mild tikka masala paste.
    • Serves 2-4 people depending on appetite and what you serve with the vegetables. 
    • Nutrition information calculated based on 4 servings, and does not include rice/quinoa, nuts or bread. 

    NUTRITION INFORMATION

    Calories: 124kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Sodium: 33mg | Potassium: 45mg | Sugar: 2g | Vitamin A: 1795IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.4mg
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Barbecue grilled curry vegetables with coconut raita
    Amount Per Serving
    Calories 124 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Sodium 33mg1%
    Potassium 45mg1%
    Carbohydrates 5g2%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 1795IU36%
    Vitamin C 5mg6%
    Calcium 20mg2%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Julia

      February 07, 2018 at 10:33 pm

      These grilled curry vegetables look delicious! It's pretty cold in my corner of the world but if it gets warm enough for grilling I will be trying this recipe - especially the eggplants as I have never actually tried grilling those!

      • Amber

        February 08, 2018 at 10:42 am

        Thanks Julia. You don't need to wait for warm weather, you could totally do these in a ridged griddle pan instead! Bet it would still taste fantastic 🙂

    2. Purejoybynina

      February 11, 2018 at 8:20 am

      Great recipe Amber, looks so good and its healthy. Thank you so much for sharing ❤️

    3. Rhonda

      February 17, 2018 at 8:43 pm

      Thanks so much for this idea/recipe! We had it tonight and LOVED it. Have been a bit lacking in BBQ ideas since giving up meat a couple of years ago, so this will be a regular while our warm weather lasts ? ?

      • Amber

        February 19, 2018 at 2:08 pm

        Fantastic! So glad to hear you enjoyed this 🙂

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