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

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

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

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

  1. 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.

  2. 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.

  3. Meanwhile, make the raita dressing. In a bowl, mix together the yogurt, cucumber, coriander, cumin, garam masala and sea salt. Set aside.

  4. 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.

Cook’s tip

Use leftover cooked root vegetables, if liked. Just chop into bitesized pieces and reduce the roasting time to 15 minutes.

Nutritional

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

Rating details

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