recipes Jul 15, 2020

This is a super easy meal, packed full of plant foods and a great alternative to a traditional curry. I also love one tray bakes because there’s only one dish to clean up :) You could replace the chickpeas, or just add chicken thigh or fish if you wanted to add animal protein.

Serves 4


1 x cauliflower, cut into florets (use leaves too)

2 x broccoli, cut into florets

1/2 x pumpkin, cut into 2cm chunks

2 x cans of chickpeas (rinsed and drained) or 2 cups cooked chickpeas

2 heaped tablespoons red curry paste

200ml coconut milk

To serve: rice, coconut yoghurt, coriander, lime wedges


Preheat the oven to 200°C. Place the cauliflower, broccoli, pumpkin and chickpeas into a baking dish (if you have coriander stalks then chop finely and add also). Spoon over the red curry paste and mix well into all of the veggies and chickpeas. Drizzle over the coconut milk and mix again. Bake in the oven for 40-45 minutes or until the veggies are tender. Serve with rice, coconut yoghurt, coriander and a squeeze of fresh lime.

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