Aloo Gobi Traybake with Chickpeas

Name: Aloo Gobi Traybake with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Coconut yoghurt; Fresh coriander; 500 g / 17.5 oz baby potatoes; 2 tbsp olive oil; Juice of 1 lime; 1 tbsp curry powder; 2 tsp cumin seeds; 2 tsp tomato puree; Salt and pepper, to taste; 1 red onion, peeled and cut into wedges; 1 small head of cauliflower, broken into florets; 3 medium tomatoes, chopped; 1 x 400 g / 14 oz tin chickpeas, drained

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $10.70 /serving

Author : Aimee

cauliflower potato traybake

Instructions

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Step 1

Preheat oven to 200C / 180C fan / 390F and line a large baking tray with greaseproof paper.

Step 2

Par-boil the potatoes in a large pan of boiling water for about 5 minutes, until tender.

Step 3

Meanwhile, make a dressing by combining the oil, lime juice, spices, seasonings and tomato puree in a small bowl.

Step 4

Drain the potatoes and add to the prepared tray, along with the onion, cauliflower, tomatoes and chickpeas. Drizzle over the dressing and gently toss the veg, to coat.

Step 5

Cook for 25 minutes, until golden. Serve with fresh, torn coriander leaves and a generous dollop of coconut yoghurt.

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