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Indian Cauliflower & Potato Tray Bake

Indian Cauliflower & Potato Tray Bake

with Chilli Chapatis

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We're bringing the colours and flavours of the streets of India to your table with this mouth-watering veggie bake. There's spice aplenty with our mild North Indian blend, the pop of brown mustard seeds and a fiery kick courtesy of chilli flakes. Plus, roasted almonds for crunch, pan-fried chilli chapati and cooling yoghurt to make a meal that's full of character.

Allergens:MilkSulphitesGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 unit

potatoes

1 unit

carrot

1 unit

red onion

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 tin

coconut cream

1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 pinch

chilli flakes

2 unit

chapati wraps

(ContainsGlutenMay be present Soy)

1 unit

long red chilli

1 packet

roasted almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2760 kJ
Fat34 g
of which saturates20.9 g
Carbohydrate59.2 g
of which sugars23.2 g
Dietary Fibre0 g
Protein22.1 g
Cholesterol0 mg
Sodium614 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240ºC/220ºC fan-forced. Cut the cauliflower into small florets. Cut the potato (unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 1cm rounds. Cut the red onion into 2cm wedges.

2

In a medium bowl, combine the mild North Indian spice blend, coconut cream and the salt. Add the cauliflower florets and toss to coat. In a second medium bowl, place the potato, carrot, onion, brown mustard seeds, a generous pinch of salt and pepper and a drizzle of olive oil. Toss to coat.

3

Spread the spiced cauliflower over an oven tray lined with baking paper. Spread the remaining veggies over a second oven tray lined with baking paper. Bake until tender and golden, 30-35 minutes.

4

TIP: If you don't like chilli, brush the chapati wraps with plain olive oil and cook as directed. While the veggies are roasting, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of chilli flakes in a medium frying pan over a medium-high heat. Cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush a chapati wrap on both sides with chilli oil. Return the pan to a medium-high heat and add the chapati. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining chapati (see ingredients list).

5

Thinly slice the long red chilli (if using). Roughly chop the roasted almonds.

6

Divide the Indian cauliflower between plates. Toss the remaining veggies with the baby spinach leaves and divide between plates. Top with the Greek yoghurt, chilli (if using) and chopped almonds. Serve with the chilli chapati.