Aloo gobi traybake recipe
In partnership with British Heart Foundation
In this healthy vegan recipe, we've taken the classic flavours of aloo gobi and reinvented them as a tasty traybake recipe. Fuss-free and ready in 40 minutes, it's the perfect quick and easy comfort food for busy weeknights, and is also totally dairy- and gluten-free. Finish with zingy lime and fresh coriander to balance the spices, and enjoy!
See method- Serves 2
- 10 mins to prepare and 30 mins to cook
- 353 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 300g baby potatoes, halved
- ½ x 400g pack cauliflower and broccoli florets
- 3 tomatoes (about 250g), roughly chopped
- 210g tin chickpeas, drained
- 1½ tbsp tikka curry paste
- 2 tbsp olive oil
- 1 red chilli, sliced
- 15g fresh coriander, stalks and leaves separated, both chopped
- 1 lime, cut into wedges to serve
Each serving contains
- Energy
- 1465kJ 353.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 43.6gProtein 12.3gFibre 11.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper. Boil the potatoes for 5 mins, then drain and tip onto the baking tray with the broccoli, cauliflower, tomatoes and chickpeas. Mix together the curry paste, oil, chilli and coriander stalks. Pour onto the tray and mix everything together. Season.
- Roast for 25-30 mins until the vegetables are tender. Scatter with the coriander leaves and serve with the lime wedges for squeezing over.
- See more Vegan meal ideas
