Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 7.97 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the paste
- 3tablespoons olive oil
- 3 cloves garlic, peeled
- 1teaspoons chilli flakes
- 5centimeters ginger, peeled
- 2teaspoons garam masala
- 2teaspoons cumin
- 2teaspoons ground coriander
- 1 medium lime, juiced and zested
- 2 large red onion, peeled and chopped
- 2 large red capsicums, finely sliced
- 500grams sweet potatoes, chopped into wedges
- 400grams tempeh, sliced
- 300grams cauliflower florets
- 1/2 bunch coriander, chopped, fresh
Description
Tempeh is a great way to get plant-based protein in this spicy curry inspired veggie traybake.
Instruction tip
Serve with rice or naan breads.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Place the paste ingredients, half the lime and half the coriander (including stalks) in a food pressor and blend to a smooth curry paste.
Step 2 of 4
Pour this mix into a large bowl and toss in the red onion, capsicums, cauliflower, sweet potato and tempeh, mix well to coat and leave to marinate for 15 minutes.
Step 3 of 4
Spoon the vegetable mix into a large baking tray and roast for 15 minutes. Remove from the oven and add the tempeh slices and roast for 30 minutes.
Step 4 of 4
Remove from the oven, scatter with fresh coriander, squeeze over the remaining lime and serve.
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