Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 7 vegetable and chickpea curry traybake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Using up vegetables to make this simple but tasty evening supper dish which allows lots of chill time after a days work. This delicious vegetarian curry is so simple to make and tastes amazing over basmati rice or served with some delicious plain naan bread. Top with some fresh coriander for a professional finish.
7 vegetable and chickpea curry traybake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. 7 vegetable and chickpea curry traybake is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook 7 vegetable and chickpea curry traybake using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 7 vegetable and chickpea curry traybake:
- Make ready 2 medium carrots
- Make ready 1 red pepper
- Make ready 6 cauliflower florets
- Get 6 anya potatoes
- Make ready 2 medium onions
- Take Handful green beans
- Get 2 tomatoes cut into wedges
- Make ready Fresh coriander
- Make ready 2 garlic cloves sliced
- Take Thumb size ginger grated
- Prepare 1/2 tsp chilli flakes
- Get 1 tsp turmeric
- Prepare 1 tbsp tandoori spice blend
- Make ready Rice
- Get 200 ml coconut milk
- Make ready 400 g tin chickpeas
- Take Seasoning
Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more chickpea curry and vegan curry recipes. For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper.
Instructions to make 7 vegetable and chickpea curry traybake:
- Cut, slice and dice the vegetables and put in baking tray, coat with vegetable oil, add the garlic, ginger and spices and toss until well coated
- Place the tray in oven at 180 degrees until the spiced vegetables are cooked through and golden
- Add the coconut milk, tomatoes and tin of chickpeas to the vegetables and mix well bring careful not to breakdown the vegetables, return the tray to the oven and continue to bake until fully heated through, in the meantime cook the rice then drain and add a little turmeric, onion powder and garlic powder and mix together.
- Lift out curried vegetables and add fresh coriander, serve with the rice
This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa. Put a large saucepan over a medium heat, then add a little oil, the spring onions, garlic and coriander stalks. Cook for about five minutes, or until the spring onion is soft and sweet. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn't. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking.
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