Indian Cauliflower & Potato Tray Bake
with Chilli Chapatis
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.
The quantities provided above are averages only.
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.
Ingredients
1 portion
cauliflower
1 unit
potatoes
1 unit
carrot
1 unit
red onion
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 tin
coconut cream
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 pinch
chilli flakes
2 unit
chapati wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 unit
long red chilli
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
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.
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.
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.
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).
Thinly slice the long red chilli (if using). Roughly chop the roasted almonds.
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.