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Sticky Korma Spiced Halloumi, Potato and Cauliflower Traybake

Sticky Korma Spiced Halloumi, Potato and Cauliflower Traybake

with Yogurt Drizzle

Recipe Development Team
Recipe Development TeamPublished on April 14, 2023
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Tags:
Veggie
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)3216 kJ
Energy (kcal)769 kcal
Fat37.1 g
of which saturates19.7 g
Carbohydrate74 g
of which sugars27.7 g
Dietary Fibre10.9 g
Protein36.2 g
Salt4.1 g
Potassium378 mg
Calcium25.5 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Baking Tray
•Small Bowl

Cooking Instructions and Tips

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 potato, cauliflower florets and carrots onto a large baking tray.

Drizzle with oil, season with salt and pepper, squeeze over the korma paste and 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, 25-35 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 halloumi is golden.

6

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

Share your Korma roasted traybake vegetables between your serving bowls.

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

Enjoy! 

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