A delicately spiced bake of potato, cauliflower and chickpeas smothered with a garlicky, yoghurt dressing.

Recipe Ingredients

• 500g SPAR Freshline potatoes
• 500g SPAR Freshline cauliflower florets
• 2 Tbsp SPAR Olive Oil
• 1 Tbsp curry powder
• 2 tsp cumin
• ½ tsp coriander
• ½ tsp turmeric
• ½ tsp salt
• ¼ tsp cayenne (optional)
• 1 can SPAR Chickpeas, drained and rinsed
• 2 chilli, seeded and diced
• 1 red spring onion, thinly sliced

YOGHURT SAUCE

• 1 cup SPAR Double Cream Plain Yoghurt
• 1 Tbsp minced fresh SPAR Freshline ginger
• 1 Tbsp minced SPAR Freshline fresh garlic
• zest and juice of 1 lemon
• fresh coriander for serving

Recipe Method

1. Preheat the oven to 200C and line a baking sheet with baking paper.
2. In a large bowl, combine diced potatoes and chopped cauliflower. Pour olive oil over and sprinkle with spices and salt. Arrange vegetables on a baking sheet, making sure to give the potatoes room (you may need to use two baking sheets). Bake in the oven for 20 minutes.
3. In the same bowl, add chickpeas. Stir until coated in any remaining oil and spices. Add more if needed. Set aside.
4. Meanwhile, in a small bowl, combine yogurt, ginger, garlic, lemon juice and zest. Stir until mixed thoroughly and refrigerate.
5. Remove the sheet pan from the oven. Stir cauliflower and potatoes and top with chickpeas and jalapeño. Return to the oven for 15 more minutes, or until vegetables are tender.
6. Serve warm with sliced red onion, coriander (optional) and yogurt sauce.