Curry-roasted vegetable & chickpea salad with raita and crispy onions

Name: Curry-roasted vegetable & chickpea salad with raita and crispy onions
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 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; 400 g can Essential Chickpeas In Water, drained; 120 g pack baby spinach, or 2 large handfuls; 2 tbsp Cooks’ Ingredients Crispy Fried Onions, to serve

Elly Curshen's leftovers recipe can be eaten warm for dinner, then cold the next day for lunch. The root vegetables make it filling and the chickpeas add protein.

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Vegetarian5 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

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
½ x 25g pack coriander, leaves and stalks finely chopped
½ tsp ground cumin
½ tsp garam masala
½ tsp sea salt flakes

Method

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 crispy onions.