Smoky roasted aubergine, sweet peppers and crisp-edged chickpeas make this colourful traybake a brilliant low-effort dinner with plenty of character. Everything roasts together until caramelised at the edges, while cherry tomatoes and lemon add juicy freshness at the end.

🔥 Spice & Dipity Hot Madras Curry Powder coats the vegetables as they roast, allowing the spices to toast and intensify in the oven. The result is bold, fiery and satisfying without needing a complicated sauce — just add rice, cous cous or warm flatbreads and something cooling on the side.

🧾 Ingredients

• 2 aubergines, cut into chunks
• 1 red pepper, sliced
• 1 red onion, cut into wedges
• 400g tin chickpeas, drained
• 2 tbsp olive oil
• 1 1/2 tbsp Hot Madras Curry Powder
• 150g cherry tomatoes
• Juice of 1/2 lemon
• Fresh coriander, to serve

👩‍🍳 Instructions

1. Heat the oven to 210C/190C fan.
2. Toss the aubergine, pepper, onion and chickpeas with the oil and Hot Madras Curry Powder.
3. Roast for 25 minutes, turning once.
4. Add the cherry tomatoes and roast for another 10 minutes.
5. Finish with lemon juice and coriander.

⏱️ Timings

Prep: 10 minutes | Cook: 35 minutes | Serves: 4

🍽️ Serving Suggestions

Serve with cous cous, rice or flatbreads, with cooling yoghurt or a plant-based alternative.

✨ Why This Recipe Works

High-heat roasting caramelises the vegetables while the Madras spices toast on their surfaces.

⚠️ Allergy Notes

Hot Madras Curry Powder contains mustard seed and celery.

🌶️ Try It With

Try Hot Curry Powder, Vindaloo Masala, Garam Masala or Medium Curry Powder.

🍽️ More Recipes Using Hot Madras Curry Powder

Chicken & Coconut Curry · Beef & Potato Curry · Prawn & Tomato Curry · Red Lentil & Spinach Dal · Paneer & Pepper Rice Bowls

🛒 Get the Blend

Shop Hot Madras Curry Powder

💬 Stay Connected

Follow Spice & Dipity on Facebook for recipes and serving ideas.