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.
Price per Serving
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
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
Similar Recipes
