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Ingredients
Method
- 300g new potatoes, halved
- 200g mixed broccoli and cauliflower florets
- 250g chopped tomatoes
- 200g tinned chickpeas, drained
- 1.5 tbsp vegan tikka paste
- 2 tbsp olive oil
- 1 sliced red chilli
- 15g chopped coriander, leaves and stalks separated
- 1 lime, cut into wedges
- Preheat the oven to 200C and line a baking tray with paper. Boil the potatoes for 5 mins in salted water, then drain and tip onto the tray with the tomatoes, cauliflower and broccoli florets, and the chickpeas.
- In a small bowl, mix together the oil, chilli, coriander stalks and curry paste, then pour all over the veggies and mix together to coat. Season with salt and pepper, then roast for 30 mins or until the vegetables are tender and golden. Scatter with coriander leaves and serve with lime wedges for squeezing.
40 mins
2 serving
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