With our fast paced lives, we all need quick and easy dinner ideas that will feed the family. This Potato and Cauliflower Curry Tray Bake is the perfect fuss free, vegan friendly tray bake dinner idea.
Say Yes To Tray Bakes
Tray Bakes are a quick and easy way of preparing your food. Especially if you have a big household to feed. Simply chuck all the prepped ingredients in an oven safe dish, and let the oven do the work while you catch up on life. You can add your own mix of ingredients or spices, like what I did with this Chicken, Potato and Tomato tray bake and this Sausage and Veggie Tray Bake.
The options are endless
Say bye bye to dirty dishes
Feed the crowd
Love those leftovers
Curry in a Hurry
I wanted to create a healthy vegan tray bake, and felt like a comforting curry. I used cauliflower, potato and brussel sprouts in this recipe, but you can use any veg like sweet potato, broccoli, eggplants, peppers and many more. The veggies are roasted in the oven and smothered in a quick coconut milk curry sauce, that thickens while it cooks. Use your own freshly ground curry spices or a store bought version to save extra time. Serve it with your choice of side.
Remember to make a big batch so that you can use the leftovers for your desk lunch the next day. Enjoy!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 500 gr baby potatoes halved and skin on
- 300 gr cauliflower florets
- 200 gr brussel sprouts halved
- 15 ml olive oil
- 10 ml garam masala
- 3 ml ground cinnamon
- 3 ml ground nutmeg
- 250 ml coconut milk
- 5 ml tamarind paste
- salt and black pepper to season
- onion/beet sprouts to serve
Ingredients
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- Preheat the oven to 180 degrees Celsius and have an oven safe tray ready.
- In a large mixing bowl add the cauliflower, potato and brussel sprouts. Mix with the oil and spices until covered. Arrange in the oven safe dish and roast for 20 minutes.
- In the meantime, mix the coconut milk with the tamarind paste and after 20 minutes of cooking time, carefully pour the coconut milk over the veggies.
- Roast for a further 20 minutes, and serve with fresh sprouts and your choice of side.
