An easy, delicious and healthy vegetable traybake with potatoes, cauliflower, tomatoes, chickpeas and spices. Served with a generous dollop of coconut yoghurt.
![Easy Aloo Gobi Traybake with Chickpeas & Coconut Yoghurt (Vegan and Gluten-free)](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-03.jpg)
This is one of those dishes that checks pretty much all the boxes, for me.
It’s easy, quick, healthy, inexpensive, one pan (except for par-boiling the potatoes) and really, really delicious.
Simply mix everything, roast in the pan and serve with coconut yoghurt (or milk) and optional rice.
![A bowl of Easy Aloo Gobi Traybake with Chickpeas & Coconut Yoghurt (Vegan and Gluten-free)](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-02.jpg)
Ingredients
- Baby potatoes – Small waxy potatoes work best, for texture and for cooking timings.
- Cauliflower – A small head (or half a big head) broken into florets.
- Chickpeas – One tin, drained and rinsed.
- Tomatoes – Fresh diced tomatoes. Approximately 3 medium ones or 6 small ones.
- Onion
- Lime
- Oil
- Spices – Curry powder and cumin seeds.
- Fresh coriander
- Coconut yoghurt – You can use other dairy-free yoghurts here but coconut works the best in this recipe, for flavour and richness. You can also mix with some full-fat coconut milk.
![Fresh ingredients including diced tomatoes, baby potatoes, a red onion, a lime, chopped cauliflower, a bowl of drained and cooked chickpeas, fresh herbs, oil and spices.](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-07.jpg)
Step by step
Par-boil the potatoes for 5 minutes, until tender, then drain.
![Boiling baby potatoes in a large pot](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-08.jpg)
Meanwhile, make a dressing by whisking the lime juice, tomato puree, oil and spices together.
Transfer the drained potatoes to a lined (or greased) baking tray, along with the cauliflower, chickpeas, tomatoes and onion.
Drizzle the dressing over and mix everything together well, so the spices coat all the vegetables.
![Marinated vegetables on tray, ready to be baked](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-06.jpg)
Bake for 25 minutes at 200C / 180C fan / 390F.
Scatter fresh coriander over the tray.
![Adding fresh herbs to cooked traybake](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-05.jpg)
Serve with a generous dollop of coconut yoghurt and an extra squeeze of lime.
Leftovers can be kept in an air-tight container in the fridge for up to 2 days.
![Finished recipe - Cooked Aloo Gobi Traybake](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Easy-Aloo-Gobi-Traybake-Vegan-04.jpg)
📖 Recipe
![Aloo Gobi Traybake with Chickpeas](https://wallflowerkitchen.com/wp-content/uploads/2022/03/Aloo-Gobi-Traybke-1200-720x720.png)
Aloo Gobi Traybake with Chickpeas
A twist on Aloo Gobi - an easy and healthy vegetable traybake. Spiced potato, cauliflower, chickpeas and tomato, roasted together and served with creamy coconut yoghurt.
Ingredients
- 500 g / 17.5 oz baby potatoes
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tbsp curry powder
- 2 tsp cumin seeds
- 2 tsp tomato puree
- Salt and pepper, to taste
- 1 red onion, peeled and cut into wedges
- 1 small head of cauliflower, broken into florets
- 3 medium tomatoes, chopped
- 1 x 400 g / 14 oz tin chickpeas, drained
To serve
- Coconut yoghurt
- Fresh coriander
Instructions
- Preheat oven to 200C / 180C fan / 390F and line a large baking tray with greaseproof paper.
- Par-boil the potatoes in a large pan of boiling water for about 5 minutes, until tender.
- Meanwhile, make a dressing by combining the oil, lime juice, spices, seasonings and tomato puree in a small bowl.
- Drain the potatoes and add to the prepared tray, along with the onion, cauliflower, tomatoes and chickpeas. Drizzle over the dressing and gently toss the veg, to coat.
- Cook for 25 minutes, until golden. Serve with fresh, torn coriander leaves and a generous dollop of coconut yoghurt.
Notes
Leftovers can be kept for up to 2 days in the fridge and tastes great eaten chilled too, as part of a salad.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 433Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 137mgCarbohydrates 73gFiber 14gSugar 20gProtein 17g
Natalie says
I love one-pan meals, and we enjoyed yours last night. Simple, easy and delicious, thanks!
Katie says
This was absolutely delicious! Full of flavor – the whole family loved it! Can’t wait to make this delicious traybake again!
Jacqui says
I love chickpeas, and always am on the lookout for new recipes. What a delicious one!