Paneer, Chickpea & Cauliflower Tikka Tray Bake

35 mins
Serves 3
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Directions

  1. 1Preheat your oven to 200 degrees (Celsius).
  2. 2Preheat your oven to 200 degrees (Celsius).
  3. 3Preheat your oven to 200 degrees (Celsius).
  4. 4Chop up your cauliflower into florets, smaller than mine are here.
  5. 5Chop up your cauliflower into florets, smaller than mine are here.
  6. 6Chop up your cauliflower into florets, smaller than mine are here.
  7. 7Add to a baking dish along with diced up red onion, cubed paneer, and chickpeas.
  8. 8Add to a baking dish along with diced up red onion, cubed paneer, and chickpeas.
  9. 9Add to a baking dish along with diced up red onion, cubed paneer, and chickpeas.
  10. 10Add a drizzle of vegetable oil, minced ginger & garlic, chilli flakes, tikka paste, coconut milk, and chopped tomatoes.
  11. 11Add a drizzle of vegetable oil, minced ginger & garlic, chilli flakes, tikka paste, coconut milk, and chopped tomatoes.
  12. 12Add a drizzle of vegetable oil, minced ginger & garlic, chilli flakes, tikka paste, coconut milk, and chopped tomatoes.
  13. 13Cover with foil and pop it into the oven for 15-20 minutes.
  14. 14Cover with foil and pop it into the oven for 15-20 minutes.
  15. 15Cover with foil and pop it into the oven for 15-20 minutes.
  16. 16Remove from the oven, give everything a mix and add a little more coconut milk or a splash of water if needed.
  17. 17Remove from the oven, give everything a mix and add a little more coconut milk or a splash of water if needed.
  18. 18Remove from the oven, give everything a mix and add a little more coconut milk or a splash of water if needed.
  19. 19Remove the foil and pop back into the oven for 10-15 minutes or until the cauliflower is cooked & soft.
  20. 20Remove the foil and pop back into the oven for 10-15 minutes or until the cauliflower is cooked & soft.
  21. 21Remove the foil and pop back into the oven for 10-15 minutes or until the cauliflower is cooked & soft.
  22. 22Remove from the oven and stir through your cooked microwavable rice or actual rice if you have some in the cupboard.
  23. 23Remove from the oven and stir through your cooked microwavable rice or actual rice if you have some in the cupboard.
  24. 24Remove from the oven and stir through your cooked microwavable rice or actual rice if you have some in the cupboard.
  25. 25Serve with yoghurt, mango chutney (optional), and some dried parsley.
  26. 26Serve with yoghurt, mango chutney (optional), and some dried parsley.
  27. 27Serve with yoghurt, mango chutney (optional), and some dried parsley.

Ingredients

  • 0.5 head Half head of cauliflower
  • 0.5 head Half head of cauliflower
  • 0.5 head Half head of cauliflower
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 block block paneer
  • 1 block block paneer
  • 1 block block paneer
  • 1 tsp minced ginger & garlic
  • 1 tsp minced ginger & garlic
  • 1 tsp minced ginger & garlic
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 2 tbsp tikka paste
  • 2 tbsp tikka paste
  • 2 tbsp tikka paste
  • 300 ml coconut milk
  • 300 ml coconut milk
  • 300 ml coconut milk
  • 200 g chickpeas
  • 200 g chickpeas
  • 200 g chickpeas
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 200 g chopped tomatoes
  • 1 packet packet of microwavable rice
  • 1 packet packet of microwavable rice
  • 1 packet packet of microwavable rice
  • 2 tbsp yoghurt
  • 2 tbsp yoghurt
  • 2 tbsp yoghurt
  • 1 tbsp mango chutney
  • 1 tbsp mango chutney
  • 1 tbsp mango chutney
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • oil
  • oil
  • oil

Equipment

baking dishoven

Tips

  • Chop cauliflower into smaller pieces for quicker cooking time.
  • Save any coconut milk for reheating to keep it saucy.
  • If freezing, keep the rice and yogurt separate and re-add after defrosting and reheating.