Spiced Aloo Gobi Traybake

Ingredients for  4  Servings

• 600g

  Floury potatoes, cut into 15mm cubes
• 1

  Large cauliflower, cut into large florets
• 1

  Red onion, roughly chopped
• 4

  Garlic cloves, grated
• 5cm

  Piece of fresh root ginger, grated
• ½ tsp

  Ground turmeric
• 1

  Red chilli, cut in half lengthwise
• 2 tsp

  Ground cumin
• 2 tsp

  Ground coriander
• 2 tsp

  Nigella seeds
• 3 tbsp

  Oil
• 1 tsp

  Salt
• 400g

  Cherry tomatoes, halved
• 200ml

  Boiling water
• 1

  Lime, juice only
• Handful

  Fresh coriander, roughly chopped
• -

  Rice or naan breads, to serve

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 220°C/Fan 200°C/Gas 7. Tip the potatoes, cauliflower, onion, garlic, ginger, turmeric, chilli, spices, oil and salt into a large roasting tin, and mix well. (If everything doesn’t fit comfortably in one layer, transfer half of the mixture into a second roasting tin.) Transfer the tin/s to the oven to roast for 40 minutes.
2. After 40 minutes, add the cherry tomatoes and boiling water (evenly between the two if you are using two tins), then return to the oven for a further 20 minutes, reducing the heat to 200°C/Fan 180°C/Gas 6.
3. Taste and adjust the salt as needed, squeeze over the lime juice, and scatter with the fresh coriander before serving with hot rice or naan breads.