Roasted Cauliflower & Sweet Potato Korma Traybake
Roasted Cauliflower & Sweet Potato Korma Traybake
Golden cauliflower, sweet potato and chickpeas roast together under a gentle korma coating in this colourful, satisfying one-tray dinner.
⏱️ Prep, Cook & Serve
- Prep time: 15 minutes
- Cook time: 40 minutes
- Serves: 4
🧂 Ingredients
- 1 small cauliflower, cut into florets
- 500g sweet potato, cut into 2cm cubes
- 1 red onion, cut into wedges
- 1 x 400g tin chickpeas, drained and dried
- 2 tbsp vegetable oil
- 2 tbsp Korma Masala
- 150ml coconut milk
- 100g baby spinach
- ½ lemon, juiced
- Fresh coriander, to serve
🔪 Method
- Heat the oven to 200°C fan and line a large roasting tray.
- Add the cauliflower, sweet potato, onion and chickpeas. Mix the oil and Korma Masala, pour over and toss until evenly coated.
- Spread everything into one layer and roast for 30 minutes, turning halfway.
- Pour over the coconut milk and return to the oven for 8–10 minutes.
- Fold through the spinach so it wilts in the heat, then finish with lemon juice and coriander.
🍽️ Serving Suggestions
- Serve as it is or add basmati rice for a larger meal.
- Top with a spoonful of natural or plant-based yoghurt.
- Use leftovers in a warm wrap the following day.
💛 Why It Works
Roasting concentrates the vegetables’ natural sweetness, while the creamy finish turns the traybake into a gentle korma-style supper.
✨ Cook’s Tip
Dry the chickpeas well before roasting to help them colour instead of steaming.
🛒 Get the Blend
Make this recipe with our Korma Masala | Mild Creamy Indian Curry Blend.
📖 More Korma Masala Recipes
- Easy Creamy Chicken Korma
- Vegetable & Chickpea Korma
- Prawn Korma with Coconut & Lime
- Korma-Spiced Lamb Meatballs
- Korma Paneer & Pea Curry
Browse our Recipe Page for more cooking inspiration.
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