Aloo Gobi Traybake
This vibrant vegan traybake reinvents the classic Indian aloo gobi for a fuss-free dinner. Featuring roasted chickpeas, crisp cauliflower, and tender potatoes tossed in a spiced tikka marinade, this healthy and gluten-free dish is ready in just 40 minutes. Serve it with zesty lime and fresh coriander for the perfect quick weeknight meal.
Instructions
- 1
Preheat the oven to 200°C (180°C fan) and line a large baking tray with nonstick paper. Boil the baby potatoes (300 g) for 5 minutes.
- 2
Drain the potatoes and transfer them to the tray along with cauliflower florets (100 g), broccoli florets (100 g), tomatoes (250 g), and chickpeas (210 g).
- 3
In a small bowl, whisk together curry paste (1.5 tbsp), olive oil (2 tbsp), chilli (1 red), and the chopped stalks of the fresh coriander (15 g).
- 4
Pour the spice mix over the tray and toss until every piece is well coated. Season and roast for 25 minutes until vegetables are tender.
- 5
Scatter the coriander leaves from the fresh coriander (15 g) over the bake and serve with lime (1 wedge) for squeezing.
Nutrition Facts
Per portion