Simple Aloo Gobi Traybake with Chickpeas & Coconut Yoghurt

A simple, scrumptious and wholesome vegetable traybake with potatoes, cauliflower, tomatoes, chickpeas and spices. Served with a beneficiant dollop of coconut yoghurt.

That is a type of dishes that checks just about all of the packing containers, for me.

It’s straightforward, fast, wholesome, cheap, one pan (apart from par-boiling the potatoes) and actually, actually scrumptious.

Merely combine every part, roast within the pan and serve with coconut yoghurt (or milk) and non-obligatory rice.

Elements

• Child potatoes – Small waxy potatoes work greatest, for texture and for cooking timings.
• Cauliflower – A small head (or half an enormous head) damaged into florets.
• Chickpeas – One tin, drained and rinsed.
• Tomatoes – Recent diced tomatoes. Roughly 3 medium ones or 6 small ones.
• Onion
• Lime
• Oil
• Spices – Curry powder and cumin seeds.
• Recent coriander
• Coconut yoghurt – You need to use different dairy-free yoghurts right here however coconut works one of the best on this recipe, for flavour and richness. You may also combine with some full-fat coconut milk.

Step-by-step

Par-boil the potatoes for five minutes, till tender, then drain.

In the meantime, make a dressing by whisking the lime juice, tomato puree, oil and spices collectively.

Switch the drained potatoes to a lined (or greased) baking tray, together with the cauliflower, chickpeas, tomatoes and onion.

Drizzle the dressing over and blend every part collectively effectively, so the spices coat all of the greens.

Bake for 25 minutes at 200C / 180C fan / 390F.

Scatter contemporary coriander over the tray.

Serve with a beneficiant dollop of coconut yoghurt and an additional squeeze of lime.

Leftovers may be saved in an air-tight container within the fridge for as much as 2 days.

Aloo Gobi Traybake with Chickpeas

Yield:
4

Prep Time:
quarter-hour

Prepare dinner Time:
half-hour

Complete Time:
45 minutes

A twist on Aloo Gobi – a straightforward and wholesome vegetable traybake. Spiced potato, cauliflower, chickpeas and tomato, roasted collectively and served with creamy coconut yoghurt.

Elements

• 500 g / 17.5 oz child 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 style
• 1 purple onion, peeled and lower into wedges
• 1 small head of cauliflower, damaged into florets
• 3 medium tomatoes, chopped
• 1 x 400 g / 14 oz tin chickpeas, drained

To serve

• Coconut yoghurt
• Recent coriander

Directions

1. Preheat oven to 200C / 180C fan / 390F and line a big baking tray with greaseproof paper.
2. Par-boil the potatoes in a big pan of boiling water for about 5 minutes, till tender.
3. In the meantime, make a dressing by combining the oil, lime juice, spices, seasonings and tomato puree in a small bowl.
4. Drain the potatoes and add to the ready tray, together with the onion, cauliflower, tomatoes and chickpeas. Drizzle over the dressing and gently toss the veg, to coat.
5. Prepare dinner for 25 minutes, till golden. Serve with contemporary, torn coriander leaves and a beneficiant dollop of coconut yoghurt.

Notes

Leftovers may be saved for as much as 2 days within the fridge and tastes nice eaten chilled too, as a part of a salad.

Vitamin Info

Yield 4
Serving Measurement 1

Quantity Per Serving
Energy 433Complete Fats 11gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 8gLdl cholesterol 1mgSodium 137mgCarbohydrates 73gFiber 14gSugar 20gProtein 17g

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