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Sticky Korma Spiced Halloumi Aloo Gobi Traybake

with Yoghurt Drizzle
4.0(291)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on January 21, 2026
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Calories
: 
762 kcal
Protein
: 
36.2g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)

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
Salt4 g
Potassium1374.8 mg
Calcium41.3 mg
Iron1.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Baking Tray
•Small Bowl

Instructions

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.

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 paste, then toss to coat.

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

3

When the oven is hot, roast on the top shelf until the potatoes are golden and veg are tender, 30-35 mins.

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.

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.

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. 

Enjoy! 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the tasty combination of ingredients, though some found it needed more seasoning or sauce for added moisture.
  • Ease of prep: Quick and simple to prepare, with most of the cooking time hands-off in the oven.
  • Suggestions: Consider parboiling potatoes first and extending overall cooking time to ensure vegetables are fully tender.
  • Portions: Some found the portion size satisfying, while others felt it could use more variety or quantity of vegetables.
AI-generated from customer reviews
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