Recipe: Aubergine, Chickpea & Cauliflower Traybake Curry

Aubergine, Cauli & Chickpea Traybake Curry

Sorry about the crap pic; I hadn’t intended on putting this Aubergine, Chickpea & Cauli Traybake Curry up on the blog so I didn’t bother taking a better shot. But when I popped it up on Instagram stories I had a few DM’s asking for the recipe, so here you go.

In the week I rely heavily on traybakes for no-fuss dinners – they’re quick, easy, and they keep the washing up to an absolute minimum. Use the biggest tray you have for this one, and don’t be precious about sticking to the veggies I’ve listed below, that’s just what I happened to have in my fridge; it would be lovely with chunks of sweet potato.

Serves two if you’re not making rice; four if you’re having rice and sides.

Ingredients

  • 1 small cauliflower, including the leaves
  • 1 small aubergine
  • 1 white onion
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 400g tin of coconut milk
  • 2 tsps curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsps garlic & ginger paste
  • A few handfuls of fresh spinach
  • A few glugs of olive oil
  • 1 tsp chilli flakes (optional)
  • 1 tsp fish sauce (optional)
  • Lime wedges to serve (optional)

Method

  1. Heat the oven to 220 degrees (fan). Take the biggest, deepest oven dish you have, and glug in a generous amount of olive oil. Add the garlic and ginger paste.
  2. Chop the onion, and aubergine into large dice, strip the leaves from the cauliflower and chop roughly. Break the head of the cauliflower into florets. Chuck everything in the tray.
  3. Drain the chickpeas and tip them into the tray too.
  4. Add all of the dried spices (except the chillies) to the tray and mix well, to give the veggies and even coating of oil and spices.
  5. Roast for 30 mins, then take the tray out; the cauli should be soft but a bit gnarly and blackened on some of the edges.
  6. Add the tin of chopped tomatoes and the tin of coconut milk, using a wooden spoon to scrape up some of the burnt bits in the tray (flavour town). Scatter over a few handfuls of spinach and mix well.
  7. Add the teaspoon of fish sauce and the chilli flakes (if including) and return to the oven for ten minutes.
  8. Serve in a bowl with warm naan breads, rice, poppadoms or chapati.
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