How To Cook Roasted Vegetables - Potatoes, Cauliflower, Chickpeas With Curry Paste - Recipe
Author: Victoria Aly
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Roasted vegetables - potatoes, cauliflower, chickpeas with curry paste". Delicious recipe.
Required products :
- 300 grams of baby potatoes
- 200 grams mix cauliflower and broccoli
- 3 tomatoes, cut in bulk
- 210 grams of canned chickpeas
- 1 1/2 teaspoons curry paste
- 2 tablespoons olive oil
- 1 hot pepper, chopped
- 15 grams of fresh coriander
- 1 lime, cut into quarters
Method of preparation :
Turn on the oven to preheat to 200 degrees.
Spray a large pan with olive oil spray or brush with a thin layer of grease.
Soak the potatoes for 5 minutes in boiling water and drain and place in the prepared pan.
Add the cruciferous, tomatoes and chickpeas.
Season with curry paste, olive oil, hot pepper and coriander. Mix well and add salt.
Bake for 25-30 minutes, until vegetables are ready.
If you decide to bake the potatoes instead of boiling them, start baking with them, and at least 20 minutes later add the remaining vegetables, flavoring them in the same way.
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