sovegan.com
Bombay Potato Traybake
The potato is one of our favourite vegetables. It's so versatile and in this recipe we coat them in an aromatic spicy paste. Delicious!
Ingredients
Ingredients
- new potatoes, halved (or quartered if large)
- extra firm tofu, drained + cut into 2cm (1”) cubes
- red onions, cut into thin wedges
- tin of chickpeas, drained + rinsed
- curry powder
- turmeric
- olive oil
- salt + pepper
- tomatoes, cut into wedges
- frozen peas
- fresh coriander, leaves chopped
- vegan yoghurt, to serve
- mango chutney, to serve
Method
- 1
Preheat the oven to 180°C fan / 400°F and line a 30 x 40cm (12 x 16”) roasting tin with baking paper.
- 2
Add the potatoes, tofu, red onion and chickpeas to the roasting tin.
- 3
In a small bowl mix the curry powder and turmeric with the olive oil and pinches of salt and pepper. Then rub the spices over the tofu and vegetables. Roast for 25 minutes or until the potatoes are cooked through and golden.
- 4
Add the tomatoes and peas to the roasting tin and roast for another 5 minutes until the peas are cooked through and the tomatoes are just starting to soften.
- 5
Serve with the coriander, vegan yoghurt and mango chutney.
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crafted by Roxy + Ben
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