Recipe

Vegetable Curry Traybake , Easy Curry-Roasted Vegetables

Name: Vegetable Curry Traybake , Easy Curry-Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Sri Lankan
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

Simple curry-roasted vegetable traybake using Sun & Spice Signature Curry Blend. A hands-off vegan dinner with crispy, spiced vegetables.

Prep15 mins

Cook35 mins

Serves4

DifficultyEasy

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

Signature Curry Blend

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

Vegetable Curry Traybake , Easy Curry-Roasted Vegetables

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.