An easy, delicious and healthy vegetable traybake with potatoes, cauliflower, tomatoes, chickpeas and spices. Served with a generous dollop of coconut yoghurt.
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.
- 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.
- 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.
Step by step
Par-boil the potatoes for 5 minutes, until tender, then drain.
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.
Bake for 25 minutes at 200C / 180C fan / 390F.
Scatter fresh coriander over the tray.
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.
- 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
- Coconut yoghurt
- Fresh coriander
- 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.
Leftovers can be kept for up to 2 days in the fridge and tastes great eaten chilled too, as part of a salad.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 433Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 137mgCarbohydrates 73gFiber 14gSugar 20gProtein 17g