Skip to content
Aloo gobi traybake recipe

Aloo gobi traybake recipe

315 ratings

In partnership with British Heart Foundation

In this healthy vegan recipe, we've taken the classic flavours of aloo gobi and reinvented them as a tasty traybake recipe. Fuss-free and ready in 40 minutes, it's the perfect quick and easy comfort food for busy weeknights, and is also totally dairy- and gluten-free. Finish with zingy lime and fresh coriander to balance the spices, and enjoy! See method

Ingredients

  • 300g baby potatoes, halved
  • ½ x 400g pack cauliflower and broccoli florets
  • 3 tomatoes (about 250g), roughly chopped
  • 210g tin chickpeas, drained
  • 1½ tbsp tikka curry paste
  • 2 tbsp olive oil
  • 1 red chilli, sliced
  • 15g fresh coriander, stalks and leaves separated, both chopped
  • 1 lime, cut into wedges to serve
2 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    1465kj
    353kcal     18%

  • Fat

    15g 21%

  • Saturates

    2g 12%

  • Sugars

    10g 11%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 43.6g Protein 12.3g Fibre 11g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper. Boil the potatoes for 5 mins, then drain and tip onto the baking tray with the broccoli, cauliflower, tomatoes and chickpeas. Mix together the curry paste, oil, chilli and coriander stalks. Pour onto the tray and mix everything together. Season.
  2. Roast for 25-30 mins until the vegetables are tender. Scatter with the coriander leaves and serve with the lime wedges for squeezing over.

See more Vegan meal ideas

You may also like

Be the first to comment

Before you comment please read our community guidelines.