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Cauliflower, sweet potato and chickpea traybake with coriander sambal

Name: Cauliflower, sweet potato and chickpea traybake with coriander sambal recipe
Yield: 4
Ingredients: 1 1/2 tbs coconut, canola or vegetable oil; 1 1/2 tbs mustard seeds; 400ml can coconut milk (ideally full-fat); Thumb-sized piece fresh ginger, peeled then finely grated; 3 garlic cloves, crushed; 2 tsp ground cumin; 1 1/2 tsp ground turmeric; 1 large cauliflower, outer leaves removed, cut into 12 pieces through the stem; 2 sweet potatoes, cut into wedges (don’t bother peeling); 100g spinach, washed; 400g can chickpeas, rinsed then drained; Warmed chapatis flat bread (optional), to serve; 3 tbs coconut chips (or toasted nuts); Handful of coriander; 1 green chilli, seeded; Juice & grated zest of 1 lime

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by delicious. team

delicious. team

Mar 20, 2020

“The brilliant thing about this recipe is that your oven does all the hard work to make a flavour-packed curry, freeing you to blitz up a bright and zingy sambal.” – Jessica Elliott Dennison. This recipe is an edited extract from Tin Can Magic by Jessica Elliott Dennison (published by Hardie Grant, $24.99).

1 1/2 tbs coconut, canola or vegetable oil
1 1/2 tbs mustard seeds
400ml can coconut milk (ideally full-fat)
Thumb-sized piece fresh ginger, peeled then finely grated
3 garlic cloves, crushed
2 tsp ground cumin
1 1/2 tsp ground turmeric
1 large cauliflower, outer leaves removed, cut into 12 pieces through the stem
2 sweet potatoes, cut into wedges (don’t bother peeling)
100g spinach, washed
400g can chickpeas, rinsed then drained
Warmed chapatis flat bread (optional), to serve

Coconut and coriander sambal

3 tbs coconut chips (or toasted nuts)
Handful of coriander
1 green chilli, seeded
Juice & grated zest of 1 lime

Method

1.

Preheat oven to 200°C. Heat oil in a large ovenproof frying pan over high heat, then add mustard seeds and fry for 1-2 minutes until they pop. Stir in coconut milk, ginger, garlic, cumin, turmeric, cauliflower, sweet potato and 1 tsp sea salt. Place in oven and roast for 40 minutes, stirring halfway.
2.

For the sambal, blitz coconut chips, coriander (stalks and leaves), chilli and lime juice and zest, 1/4 tsp salt and a few splashes of water in a food processor until coarsely chopped (you can also do this by chopping by hand).
3.

Remove the cauliflower and sweet potato from tray, add spinach and chickpeas and stir until spinach wilts, adding a splash of water if it’s a bit dry.
4.

Divide chickpea mixture among plates, top with cauliflower and sweet potato, spoon over sambal and serve with chapatis.