Recipe for a delicious and comforting vegan tray bake – Potato and Cauliflower Curry!
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
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.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.