Spicy veggie bake

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Spicy veggie tray bake
Serves 4
300g baby potatoes, halved
200g broccoli, cut into florets
200g cauliflower, cut into florets
100g cherry tomatoes
200g chickpeas, rinsed and drained
1 1⁄2 tbsp madras curry paste
2 tbsp olive oil
1 red chilli, sliced
2 tbsp ground coriander
Salt and black pepper

To serve:
Fresh coriander, chopped
Lime wedges
  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.

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