Try these oven-baked butter chickpeas with cauliflower, baby potatoes, onion, and a tasty mango chutney.
Ingredients
- 1 small cauliflower torn into bite-sized florets, leaves and stem discarded
- 8 new or baby potatoes
- 1 red onion quartered
- Drizzle of sunflower oil
- 1 x 400 ml can of full-fat coconut milk
- 1 tbsp medium curry paste
- 1 tbsp tomato purée paste
- 1 tbsp mango chutney
- Pinch of chili red pepper flakes
- 1 tbsp sultanas golden raisins
- 1 x 400 g can or jar of chickpeas drained and rinsed
- Generous pinch of sea salt
- Juice of ½ unwaxed lemon
- Small handful of coriander cilantro leaves, to serve
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Arrange the cauliflower, potatoes and red onion in a large, deep roasting tray, or over two smaller trays. Drizzle with sunflower oil, then roast in the oven for 20 minutes.
- Meanwhile, pour the coconut milk into a jug (pitcher) or bowl, then whisk in the curry paste, tomato purée, mango chutney and chili flakes. Set aside.
- Carefully remove the roasting tray from the oven and add the sultanas and chickpeas.
- Pour the spiced coconut milk around the vegetables, fully coating the sultanas and chickpeas.
- Return the roasting tray to the oven and cook for 30 minutes until the simmering sauce has thickened and the vegetables have softened.
- Remove from the oven and season with salt. Drizzle over the lemon juice and scatter with coriander leaves just before serving.
EASY TIP
Use a deep roasting tray that will hold all of the ingredients, plus the coconut sauce. If your roasting tray appears too full, transfer the ingredients to a cast-iron or ovenproof glass casserole dish.