RecipePrep15 minsCook35 minsServes4DifficultyEasy
Ingredients
- 2 tbsp Sun & Spice Signature Curry Blend
- 1 large sweet potato, cubed
- 1 red pepper, chunked
- 1 courgette, thickly sliced
- 200g cauliflower florets
- 1 red onion, cut into wedges
- 400g tin chickpeas, drained
- 3 tbsp olive oil
- Juice of 1 lemon
- 150g natural yoghurt, to serve
Products Used
Method
- Preheat the oven to 210°C (410°F) and line a large baking tray with parchment paper.
- Toss all the vegetables and drained chickpeas in a large bowl with the olive oil and Signature Curry Blend until evenly coated.
- Spread everything in a single layer on the baking tray. Use two trays if needed to avoid overcrowding.
- Roast for 30-35 minutes, turning halfway, until the vegetables are tender and the edges are golden and caramelised.
- Remove from the oven and squeeze the lemon juice over the top while still hot.
- Serve straight from the tray with dollops of natural yoghurt.
Tips
- A traybake is one of the easiest ways to use the Signature Curry Blend. The dry roasting intensifies the spice flavours and creates beautiful caramelisation.
- Cut all vegetables to a similar size for even cooking.
- This is a brilliant meal prep recipe. Store in the fridge for up to 3 days and reheat in a hot oven for 10 minutes.
Serving Suggestions
Serve over couscous or alongside warm flatbread. Drizzle with tahini or a mint yoghurt sauce for extra freshness. Add a fried egg on top for extra protein.
