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.