From the oven | Nestlé for Healthier Kids

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Preheat the oven to 180˚C

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Preheat the oven to 180˚C and grease a large baking tray.

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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.

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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.

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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.

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Cooking

Transfer the mixture to the prepared tray and roast for 10 minutes.

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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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Add red onions, chickpeas and season.

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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.

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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.

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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.

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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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2 Tbsp (30ml) olive oil

1 Tbsp (15ml) mild curry paste

1 Tbsp (15ml) MAGGI Lazenby Worcestershire Sauce

1 Small cauliflower

Salt

Black pepper

1 Can (400g) chickpeas

1 Small red onion

¼ Cup (60g) pomegranate rubies

1 Lime or small lemon

3 Tbsp (45ml) fresh coriander or mint leaves

3 Tbsp (45ml) Tahini

2 Tbsp (30ml) maple or golden syrup

1 Tbsp (15ml) lemon juice

1 tsp (5ml) lemon zest, finely grated

1 Tbsp (15ml) MAGGI Chilli Garlic Sauce

1 - 0 min Prep

1659440204

120711

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.

N4HK

Small meal

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Curry

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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.

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2.00

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In a large pot over a medium-high heat, add in the oil and onions and cook for 3 minutes or until softened.

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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.

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3.00

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Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.

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Add in the garlic, ginger, cumin seeds, coriander, cinnamon stick and salt and cook for another 5 minutes.

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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.

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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.

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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

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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

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In a large mixing bowl, combine the self-raising flour, yoghurt and salt, if using, together and mix with a spoon until well combined.

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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.

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8.00

On a lightly floured surface, knead the dough for 8
minutes or until smooth

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Preparation

On a lightly floured surface, knead the dough for 8
minutes or until smooth

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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.

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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

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.

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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

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.

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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

12.00

3.00

Sprinkle over chopped coriander, serve with a salad and
ENJOY!

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Presentation

Sprinkle over chopped coriander, serve with a salad and
ENJOY!

Steps image

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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