- Korma Cauliflower & Chickpea Tray Bake.jpg (80.8 KiB) Viewed 25 times
Takes: 55 minutes
Serves: 6
No nutritional information available.
Ingredients
- Vegetable oil, for greasing
- 1 small cauliflower, cut into large florets, small leaves reserved
- 200g jar korma curry paste
- 400g can chickpeas, drained and rinsed
- 1 small red onion, cut into thin wedges
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges
- 125g cherry tomatoes on the vine, picked
- 125g plain Greek-style yogurt
- Corinader leaves, to garnish (optional)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease a large baking tin with the vegetable oil. Thickly slice the cauliflower florets. Place the korma curry paste in a large bowl. Add the cauliflower, chickpeas and onion. Toss to combine. Transfer the mixture to the prepared tray. Season with salt and pepper.
2. Add the lemon wedges, tomatoes and reserved cauliflower leaves. Roast for 40 minutes or until the cauliflower is tender and beginning to char.
3. Dollop the vegetables with the yogurt. Season to taste. Serve garnished with coriander leaves, if using.
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