Curried Christmas traybake
- Total Time: 70 minutes
- Yield: 4 people 1x
Description
This will be great on your Christmas table if you're a bit on the lazier side of things and can't be bothered with making hundred separate side dishes 🙂
Ingredients
Scale
- 250 g miniature baby potatoes
- 200 g cauliflower (broken into small florets)
- 100 g Chantenay carrots (cut in half)
- 50 g green kale (de-stemmed and chopped)
- 1 big red onion (cut in wedges)
- 1 can chickpeas
- 1/2 cup cranberries
- 4 cloves of garlic (minced)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp coriander seeds
- 1/2 tsp smoked paprika
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp chilli powder
- a pinch of ginger powder
- salt and ground black pepper to taste
To garnish:
- soya yogurt
- fresh chopped coriander
- 1 tbsp of pomegranate seeds
Instructions
- Preheat the oven to 200 degrees C.
- Preboil cauliflower florets, baby potatoes and carrots for ten minutes. Add 1/2 tsp turmeric powder to water so the cauliflower florets and potatoes get a lovely yellow colour.
- Cut red onion in wedges, crush the garlic.
- Drain chickpeas.
- Wash, destem and chop kale.
- Now mix the boiled veggies, chickpeas, chopped kale, red onion, crushed garlic, cranberries with olive oil and spices on the baking tray. Spread them evenly.
- Roast on 200 degrees C for 50 minutes.
- Garnish with yogurt, chopped coriander and pomegranate seeds.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Cuisine: Christmas Recipes
Keywords: christmas, cranberries, festive, traybake, veg, vegan, vegetable
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