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2 tbsp curry paste (whatever you need to use up and according to taste)
2 tbsp olive oil
1 Essential Red Onion
1 medium Essential Carrot
1 medium Essential Parsnip
½ essential Sweet Potatoes
400g can Essential Chickpeas In Water, drained
120g pack baby spinach, or 2 large handfuls
2 tbsp Cooks’ Ingredients Crispy Fried Onions, to serve
For the raita dressing
200g Greek style yogurt
150g piece cucumber, peeled, deseeded and finely diced
1/2 x 25g pack coriander, leaves and stalks finely chopped
½ tsp ground cumin
½ tsp garam masala
½ tsp sea salt flakes
Preheat the oven to 220ºC, gas mark 7 and
line a large baking tray with parchment paper.
Put the curry paste and olive oil in a large bowl
and whisk to thoroughly combine. Season.
Peel and cut the root vegetables into
bitesized pieces. Toss with the curry paste
mixture and the chickpeas, then spread the
vegetables and chickpeas onto the lined tray.
Bake for 40-45 minutes, mixing halfway, until
the vegetables are charred on the edges.
Meanwhile, make the raita dressing. In a bowl,
mix together the yogurt, cucumber, coriander,
cumin, garam masala and sea salt. Set aside.
Tip the spinach onto the tray of roasted
vegetables and chickpeas and carefully toss
everything together to allow the spinach to
wilt. Divide the mixture between serving plates
or bowls. At this point, you can also let it cool,
then transfer to a lidded container and keep in
the fridge for up to 2 days. Top each serving
with a big spoonful of raita and sprinkle with
Use leftover cooked root vegetables, if liked. Just chop into bitesized pieces and reduce the roasting time to 15 minutes.
Typical values per serving when made using specific products in recipe
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