Page 42 - Vegan Food & Living (February 2020)

Cauliflower, sweet potato and chickpea

traybake with coriander sambal

By Jessica Elliott Dennison
Serves 4 | Prep 15 mins | Cook 40 mins | Calories 697 (per serving)

2 tbsp coconut, rapeseed 400g tin (1¾ cups) of 1 First, preheat the oven to 200°C/ by chopping and mixing everything
(canola) or vegetable oil chickpeas (garbanzos) in Gas Mark 6. Melt the coconut oil in by hand.
2 tbsp mustard seeds water, rinsed and drained a large, deep tray on the stove over 3 Remove the tray from the oven and
400ml tin (1¾ cups) chapatis (optional), a high heat, then add the mustard set aside the cauliflower and sweet
of coconut milk to serve seeds and fry for 1-2 minutes, or potato to make space for the spinach
until they begin to pop. If your stove
(ideally full-fat) FOR THE SAMBAL and chickpeas. Stir until the spinach
isn’t gas, this can be done in a frying is wilted, adding a splash of water if
thumb-size piece of fresh 3 tbsp coconut chips/ pan (skillet), then transferred to the
ginger root, peeled and dried shavings tray, or even done in the oven. Stir it’s a bit dry. Heat the chapatis in a

finely grated (shredded) a handful of coriander in the coconut milk, ginger, garlic, warm oven or, carefully using tongs,
hold over the gas flame on your
3 garlic cloves, peeled (cilantro) leaves cumin, turmeric, salt, cauliflower and cooker for a few seconds.
and crushed 1 green chilli, deseeded sweet potato. Transfer to the oven 4 To assemble, divide the curried
2 tsp ground cumin juice and finely grated and roast for 40 minutes, stirring chickpeas among four plates, top

halfway through.
1½ tsp ground turmeric zest of 1 lime with the roasted cauliflower and
2 To make the sambal, blitz together
1 tsp sea salt flakes, plus ¼ tsp sea salt flakes sweet potato, then spoon over

the coconut chips, coriander (stalks
extra to taste SUBSTITUTES and leaves), chilli, lime zest and juice, the sambal.

1 large cauliflower, outer coconut flakes for toasted and salt with a few splashes of water 5 Serve with the chapatis on the

leaves removed, cut into almonds, pumpkin in a food processor, until you get a side for mopping up the spiced
wedges through the stem seeds, cashews or rough texture. You can also do this roasting juices.

2 sweet potatoes, cut into sunflower seeds
wedges, (don’t bother sweet potato for
peeling the skin) carrot or pumpkin 38.5g 24.7g 0.96g 16.5g 17.9g
Total fat Saturates Salt Sugar Protein
100g (3½ cups) chickpeas for butter
spinach, washed beans or cannellini beans
Tin-based vegetable meals

are quick, easy and nutritious

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