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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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.
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
Energy | 2,737kJ/ 654kcals |
|---|---|
Fat | 27g |
Saturated Fat | 6.4g |
Carbohydrates | 72g |
Sugars | 30g |
Fibre | 21g |
Protein | 21g |
Salt | 2.3g |
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