Paneer, Chickpea & Cauliflower Tikka Tray Bake

35 mins
Serves 3
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Directions

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

Ingredients

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

Equipment

baking dishfoiloven

Tips

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