Roast Vegetable Tikka

Name: Roast Vegetable Tikka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: salt and ground black pepper; 400 g/14 oz can of chickpeas/garbanzos, drained (you could reserve the liquid aquafaba for another recipe); 400 g/14 oz can of chickpeas/garbanzos, drained (you could reserve the liquid aquafaba for another recipe); 8–12 cherry tomatoes; 200 g/7 oz green beans; 1 head of broccoli, cut into florets; 1 butternut squash, halved, peeled, seeded and cut into wedges; 1 head of cauliflower, cut into florets; vegan naan breads, mango chutney, and a mint vegan yogurt dip, to serve (optional); vegan naan breads, mango chutney, and a mint vegan yogurt dip, to serve (optional); vegan naan breads, mango chutney, and a mint vegan yogurt dip, to serve (optional); salt and ground black pepper; 1 tbsp tomato paste; 2 tbsp vegetable oil; 1 fresh red chilli, seeded and finely chopped (optional); 3 tsp mild curry powder

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
50 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

This is the ultimate in lazy curry-making since everything is thrown into a roasting pan, coated in a ready-made curry paste and the oven does the rest of the work! This recipe just uses vegetables with some added chickpeas for protein, but you could add cubes of tofu or tempeh or vegan ‘chicken’ pieces, if you like.

Ingredients

1 fresh red chilli, seeded and finely chopped (optional)
3 tsp mild curry powder
1 tbsp

Main course
Vegan

Method

Preheat the oven to 200°C/400°F/Gas 6. Mix the chilli, curry powder, tomato paste, oil and seasoning together in a small bowl.
Put the cauliflower, squash, broccoli, green beans and tomatoes in a large roasting pan.