Serves 4
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To serve:

  1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6 and line a baking tray with parchment paper.
  2. Add the potatoes to a large saucepan of salted water and bring to the boil. Cook for 5-8 minutes, then drain and transfer to a large bowl.
  3. To the same bowl, add the broccoli, cauliflower, tomatoes and chickpeas.
  4. In a small bowl, whisk together the curry paste, olive oil, chilli and coriander.
  5. Pour the curry mix over the vegetables and toss to coat. Season with salt and pepper.
  6. Spread onto the prepared tray and roast for 25-30 minutes until the vegetables are tender.
  7. To serve, scatter with the fresh coriander and serve with the lime wedges for squeezing over.

Nutrition Facts

Per serving: 320kcals, 10.4g fat (1.5g saturated),46.6g carbs, 8.1g sugars, 14.2g protein, 13.4g fibre, 0.052g sodium

Gluten-freeDairy-freeDinnerMeat-freeLow-fatOne-potFamily mealsFree-fromBudget mealsMake it HealthyVegetarian

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