Potato and Cauliflower Curry Tray Bake
A delicious and comforting vegan tray bake curry made with cauliflower, potato and brussel sprouts in a coconut milk curry sauce.
Potato and Cauliflower Curry Tray Bake A delicious and comforting vegan tray bake curry made with cauliflower, potato and brussel sprouts in a coconut milk curry sauce. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 40 min |
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Ingredients
- 500gr baby potatoeshalved and skin on
- 300gr cauliflower florets
- 200gr brussel sproutshalved
- 15ml olive oil
- 10ml garam masala
- 3ml ground cinnamon
- 3ml ground nutmeg
- 250ml coconut milk
- 5ml tamarind paste
- salt and black pepperto season
- onion/beet sproutsto serve
Instructions
- 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.