![[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/easy-sri-lankan-cauliflower-chickpea-traybake-curry-0adbe3f3-9480b844.jpg)
[Easy] Sri Lankan Cauliflower & Chickpea Traybake Curry
with Rapid Rice & Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Crushed Peanuts
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Basmati Rice
1
Carrot
1
Cauliflower
1 tin
Chickpeas
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Drain and rinse the chickpeas. Slice the carrot into rounds. Cut the cauliflower into small florets. In a large baking dish, add the chickpeas, cauliflower, carrot, Sri Lankan spice blend, garlic paste and a good drizzle of olive oil. Season and toss to coat. Bake for 20-25 minutes.
While the veggies are roasting, fill a medium saucepan 1/2 full with the boiled water. Add the basmati rice and a generous pinch of salt and boil, until tender, 12 minutes. Drain and set aside.
Remove the dish from the oven. Add the coconut milk, water and vegetable stock powder. Stir to combine, then bake until the veggies are tender, 8-10 minutes. Add the baby spinach leaves and stir to combine. Add a drizzle of rice wine vinegar and soy sauce to taste.
Divide the rice between bowls and top with the Sri Lankan cauliflower and chickpea traybake curry. Sprinkle over the crushed peanuts.
