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Spiced Aloo Gobi Tray Bake
A nourishing and comforting veggie tray bake inspired by the flavours of Northern India. You'll roast potatoes and cauliflower in a warming blend of coriander, turmeric and garam masala till golden and tender. Then add tomatoes and bake to make an instant sauce. Delicious by itself, or serve with naans or roti and yogurt to make the tray bake go even further. It keeps really well, so it's a great dish to prepare ahead for weekday meals.
Ingredients
- 1 cauliflower
- 500g potatoes
- 2 red onions
- 4 garlic cloves
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- A thumb of ginger
- 1 chilli
- 400g tin of cherry tomatoes
- 400g tin of chickpeas
- 1 lime
- A handful of coriander
Prep: 15 mins | Cook: 1 hr
Method
1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Remove the leaves from the cauliflower and keep any nice looking ones for later. Slice the cauliflower florets into bite-sized chunks. Finely slice the stalk. Add the cauliflower to a large roasting tin. Dice the potatoes into 1cm-thick cubes (no need to peel, unless you prefer to). Add the potatoes to the roasting dish.
2. Peel the red onions and slice each onion into 6 chunky wedges. Crush the garlic, leaving the skins on. Slice the chilli in half horizontally, scooping out the seeds for less heat. Roughly chop the chill. Peel and grate the ginger. Scoop the red onions, garlic cloves, chilli and ginger into the roasting tin.
3. Sprinkle the ground coriander, garam masala and turmeric over the veg.
4. Drain and rinse the chickpeas. Tumble them into the roasting dish. Drizzle over 2 tbsp oil. Season with salt and pepper. Slide the roasting tin into the oven and roast for 40 mins till the veg are beginning to caramelise.
5. When the veg have roasted for 40 mins, remove from the oven and pour in the tin of cherry tomatoes. Half-fill the tin with hot water (approximately 200ml) and pour over the veg. Stir well to mix. Tuck in the cauiflower leaves you saved earlier. Return the roasting tin to the oven and roast for a further 20 mins till the veg are tender and the tomato sauce has reduced slighty. Remove from the oven.
6. Finely chop the coriander stalks and roughly chop the leaves. Slice the lime into wedges.
7. Divide the veg between 4 warm plates. Add a lime wedge for juicing to each plate. Scatter over the chopped coriander and serve.
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