Mumbai Prawn & Chickpea Traybake
with Roast Beetroot & Tamarind Chutney
When you bake prawns on a tray with roasted veggies and warming Mumbai flavours, it allows all the delicious aromas to bake into each other. All you have to do is sit back, relax and watch this traybake work its magic and you'll have dinner plated up in no time.
Tags:
Pre-Prepped
Allergens:
Crustaceans
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Beetroot
1
Carrot
1 packet
Chickpeas
1 packet
Chopped Potato
1 sachet
Mumbai Spice Blend
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Spring Onion
1 packet
Tamarind Chutney
(Contains: Soy;)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut carrot into half moons. Thinly slice spring onion. Drain and rinse chickpeas.
2
- Place veggies, chopped potatoes and chickpeas on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil and toss to coat.
- Roast until just tender and brown around edges, 12-15 minutes.
TIP: If your baking tray is crowded, divide between two trays.
3
- Remove tray from oven, add peeled prawns and a drizzle of olive oil. Season with salt and pepper and toss to combine.
- Bake until pink and starting to curl up, a further 10-12 minutes.
4
- Divide Mumbai prawn traybake bewteen bowls. Drizzle over tamarind chutney. Sprinkle over spring onion to serve. Enjoy!
