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Sticky Korma Spiced Halloumi Aloo Gobi Traybake

Sticky Korma Spiced Halloumi Aloo Gobi Traybake

Sticky Korma Spiced Halloumi Aloo Gobi Traybake

with Yoghurt Drizzle

Recipe Development TeamUpdated on September 30, 2025

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It only takes 10 minutes to prep this Sticky Korma Spiced Halloumi Aloo Gobi Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

Veggie

•Prepped in 10

•New

•Climate Conscious

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

300 grams

Cauliflower Florets

1 unit(s)

Carrot

50 grams

Korma Curry Paste

(Contains: Mustard)

225 grams

Halloumi

(Contains: Milk)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kJ)3187 kJ

Energy (kcal)762 kcal

Fat36 g

of which saturates19.9 g

Carbohydrate75.3 g

of which sugars27.2 g

Dietary Fibre10 g

Protein36.2 g

Salt3.98 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Cooking Instructions and Tips

Prep Time

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Halve any thick cauliflower florets.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Traybake Time

2

Pop the potatoes, cauliflower florets and carrot onto a large baking tray.

Drizzle with oil and season with salt and pepper. Squeeze over the korma curry paste, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

Get Baked

3

When the oven is hot, roast on the top shelf until the potatoes are golden and veg is tender, 25-35 mins.

Finish the Prep

4

In the meantime, drain the halloumi, then cut it, widthways, into 3 slices per person.

Place them into a small bowl of cold water and leave to soak.

Add the Halloumi

5

When the veg is halfway through its cooking time, remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry.

Turn the veg, then add the halloumi slices to the baking tray.

Return the tray to the middle shelf of your oven and bake until the veg are cooked and the halloumi is golden.

Finish and Serve

6

When everything's ready, remove your traybake from the oven, drizzle over the mango chutney and toss everything together.

Share your korma roasted veg between your serving bowls.

Top with the halloumi and drizzle over the yoghurt to finish.

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