Aloo Gobi Bake

Ingredients

• 400g baby potatoes, scrubbed and halved if large
• 1 head of broccoli, separated into florets
• 1 head of cauliflower, separated into florets
• 4 large tomatoes, deseeded and chopped
• 400g tin of chickpeas
• Half a jar of Madras curry sauce
• 2 Tbsp. cold-pressed rapeseed oil
• 2 red chillies, deseeded and sliced
• Half a pack of coriander, chopped
• 2 limes, cut into wedges

Instructions

1. Preheat the oven to 200oC/180oC fan/Gas 6
2. Line a baking tray with baking paper
3. Boil the potatoes for 6 minutes, drain and tip onto the baking sheet
4. Add the vegetables and chickpeas
5. Mix the curry paste with the oil, chilli and half the coriander
6. Pour over the vegetables and potatoes and mix well with your hands to coat, season
7. Bake for 30 minutes until browned and potatoes are cooked through
8. Serve scattered with the remaining coriander. Squeeze over half the lime wedges and garnish with the remainder

http://www.thisisnotadiet.uk/2019/02/08/aloo-gobi-bake/