Indian cauliflower and chickpea tray bake recipe

Name: Indian cauliflower and chickpea tray bake recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 130g packet sweet berry tomatoes; 1 small cauliflower, cut into large florets, small leaves reserved; 87.50 gm korma curry paste; 400g can chickpeas, drained, rinsed; 1 small red onion, cut into thin wedges; 1 lemon, cut into wedges; 125.00 ml plain Greek-style yoghurt; Fresh coriander leaves, to serve

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

indian cauliflower chickpea

Indian cauliflower and chickpea tray bake recipe

Ingredients

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130 grams packet sweet berry tomatoes1 small cauliflower, cut into large florets, small leaves reserved87.50 gm korma curry paste400 grams can chickpeas, drained, rinsed1 small red onion, cut into thin wedges1 lemon, cut into wedges125.00 ml plain Greek-style yoghurtFresh coriander leaves, to serve

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Instructions

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Step 1

Preheat oven to 200C/180C fan-forced. Grease a large baking tray with sides.

Step 2

Remove tomatoes from vine. Thickly slice cauliflower florets. Place korma curry paste in a large bowl. Add cauliflower, chickpeas and onion. Toss to combine. Transfer mixture to prepared tray. Season with salt and pepper. Add lemon wedges, tomatoes and reserved cauliflower leaves. Roast for 40 minutes or until cauliflower is tender and beginning to char.

Step 3

Dollop vegetables with yoghurt. Season with salt and pepper. Top with coriander leaves. Serve.