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Indian

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Off
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Baking dish
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Oven
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Oven
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1.00
Preheat the oven to 180˚C
1.00
Preheat the oven to 180˚C and grease a large baking tray.
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440941
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Preparation
Preheat the oven to 180˚C
Preheat the oven to 180˚C and grease a large baking tray.
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    2.00
    Toss cauliflower in sauce
    3.00
    Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
    0.00
    440943
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    Preparation
    Toss cauliflower in sauce
    Mix the olive oil, curry paste, MAGGI Lazenby Worcestershire Sauce and MAGGI Chilli Garlic Sauce in a large bowl. Add the cauliflower and toss to combine.
    Steps image
    Cauliflower sauce
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    Transfer the mixture to the prepared tray and roast for 10 minutes.
    10.00
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    0.00
    440942
    true
    Cooking
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    Transfer the mixture to the prepared tray and roast for 10 minutes.
    Steps image
    Cauliflower and chickpea
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    4.00
    Add red onions, chickpeas and season.
    15.00
    Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
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    440939
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    Cooking
    Add red onions, chickpeas and season.
    Add the red onion (peeled and cut into thin wedges) and chickpeas (drained and rinsed). Season with salt and pepper and cook for 10 - 15 minutes, or until the cauliflower is tender. Transfer to a serving platter.
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    Cauliflower
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    5.00
    Prepare Tahini Dressing
    5.00
    Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
    0.00
    440940
    true
    Preparation
    Prepare Tahini Dressing
    Place all of the dressing ingredients into a bowl and whisk together. Alternatively, place all of the ingredients into a jar, close the lid securely and shake well. Season to taste.
    Steps image
    Cauliflower Tahini
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    Serving suggestion
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    Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
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    Presentation
    Serving suggestion
    Serve the traybake topped with a drizzle of dressing, pomegranate rubies, lemon or lime wedges and coriander leaves.
    Steps image
    Cauliflower tray bake
    Steps Video
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    Portions
  • 4 Serves

  • Vegan Indian-inspired Cauliflower Tray Bake
  • 0.31
    Azúcar añadido
  • 50.94
    Milligrams
    Magnesium
  • 348.60
    Calories
    Energy
  • 96.38
    Milligrams
    Calcium
  • 10.24
    Grams
    Protein
  • 2.88
    Milligrams
    Iron
  • 370.18
    Milligrams
    Potassium
  • 80.27
    Micrograms
    Food Folate
  • 16.03
    Milligrams
    Vitamin C
  • 40.45
    International unit
    Vitamin A
  • 1.84
    Milligrams
    Vitamin E
  • 41.77
    Grams
    Carbohydrates
  • 9.26
    Grams
    Fiber
  • 816.28
    Milligrams
    Sodium
  • 16.79
    Grams
    Fats
  • 2.26
    Grams
    Saturated Fats
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  • 1 - 0 min Prep

  • 1659440204
    120711
    1

    Easy Difficulty

    Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates.. No need to add additional protein, and a great way to get kids to eat veggies.
    Roast curry-spiced cauliflower pieces, with chickpeas, onions finished with a tahini dressing, coriander, mint and pomegranates.. No need to add additional protein, and a great way to get kids to eat veggies.
    N4HK
    Cauliflower and chickpea
    Small meal
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    1.00
    Curry
    1.00
    In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.
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    Preparation
    Curry
    In a small bowl, combine the NESTLÉ Cremora Original with ½ cup of hot water and stir until dissolved.
    Steps image
    step 1
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    2.00
    3.00
    In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.
    0.00
    451429
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    Cooking
    In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.
    Steps image
    step 2
    3.00
    5.00
    Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.
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    Cooking
    Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.
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    step 3
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    4.00
    10.00
    Add in the tinned tomatoes, tomato paste and the Cremora
    mixture and allow to simmer for 10 minutes, stirring occasionally
    until the curry has thickened slightly.
    0.00
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    Cooking
    Add in the tinned tomatoes, tomato paste and the Cremora
    mixture and allow to simmer for 10 minutes, stirring occasionally
    until the curry has thickened slightly.
    Steps image
    step 4
    5.00
    20.00
    Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.
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    Cooking
    Add in the cut chicken breasts and salt and pepper and cook for another 10 minutes, stirring every couple of minutes to ensure that the curry does not burn. Remove the cinnamon stick and allow the curry to cool to room temperature.
    Steps image
    step 5
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    6.00
    2.00
    Preheat the oven to 180°C and grease a large, rectangular
    baking dish (32 x 24cm) with non-stick spray.
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    Preparation
    Preheat the oven to 180°C and grease a large, rectangular
    baking dish (32 x 24cm) with non-stick spray.
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    7.00
    Dough
    2.00
    In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.
    0.00
    451435
    true
    Preparation
    Dough
    In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.
    Steps image
    step6
    8.00
    8.00
    On a lightly floured surface, knead the dough for 8
    minutes or until smooth
    0.00
    451436
    true
    Preparation
    On a lightly floured surface, knead the dough for 8
    minutes or until smooth
    Steps image
    step7
    9.00
    1.00
    Divide the dough into 10 evenly sized balls. Use a rolling
    pin to roll each ball of dough out into a small circle, about
    7cm in diameter.
    0.00
    451437
    true
    Preparation
    Divide the dough into 10 evenly sized balls. Use a rolling
    pin to roll each ball of dough out into a small circle, about
    7cm in diameter.
    Steps image
    step8
    10.00
    2.00
    Scoop 2 heaped tablespoons of chicken curry into the
    center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.
    0.00
    451438
    true
    Preparation
    Scoop 2 heaped tablespoons of chicken curry into the
    center of each dough circle and carefully bring and pinch the outsides together to encase the filling in the dough, creating a stuffed ball.
    Steps image
    step 9
    11.00
    25.00
    Pack the curry-filled balls into the prepared dish and
    brush with the melted garlic butter. Place the dish in the
    oven for 20-25 minutes or until the balls are golden brown and cooked.
    0.00
    451439
    true
    Cooking
    Pack the curry-filled balls into the prepared dish and
    brush with the melted garlic butter. Place the dish in the
    oven for 20-25 minutes or until the balls are golden brown and cooked.
    Steps image
    step 10
    12.00
    3.00
    Sprinkle over chopped coriander, serve with a salad and
    ENJOY!
    0.00
    451441
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    Presentation
    Sprinkle over chopped coriander, serve with a salad and
    ENJOY!
    Steps image
    step11
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    6 Servings
    3.00
    16.00
  • 6 Serves

  • Chicken Curry Pull Apart Bombs
  • 19.16
    Milligrams
    Cholesterol
  • 70.19
    Grams
    Agua
  • 59.16
    Milligrams
    Magnesium
  • 308.25
    Calories
    Energy
  • 131.75
    Milligrams
    Calcium
  • 12.60
    Grams
    Protein
  • 3.11
    Milligrams
    Iron
  • 302.23
    Milligrams
    Potassium
  • 26.87
    Micrograms
    Food Folate
  • 3.57
    Milligrams
    Vitamin C
  • 4.33
    International unit
    Vitamin A
  • 0.08
    International unit
    Vitamin D
  • 0.80
    Milligrams
    Vitamin E
  • 32.02
    Grams
    Carbohydrates
  • 2.45
    Grams
    Fiber
  • 486.64
    Milligrams
    Sodium
  • 14.79
    Grams
    Fats
  • 2.79
    Grams
    Saturated Fats
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  • 1 - 82 min Prep

  • 1662020024
    123138
    CHICKEN CURRY PULL-APART BOMBS | RECIPE
    Makes: 10
    Hands-on time: 20 minutes
    Hands-off time: 60 minutes
    CHICKEN CURRY PULL-APART BOMBS | RECIPE
    Makes: 10
    Hands-on time: 20 minutes
    Hands-off time: 60 minutes
    63.00
    FOSA
    Cremora
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    step11
    Family Meals
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