Indian Spiced Roasted Squash, Cauliflower and Crispy Chickpeas

Name: Indian Spiced Roasted Squash, Cauliflower and Crispy Chickpeas with Chapatis and Cucumber Raita
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 300 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 4 Grams of Curry powder; 2 Grams of Smoked paprika powder; 2 Grams of Chilli powder; 2 Grams of Garam masala; 1 Tsp of Salt; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Cucumber; 150 Grams of Greek yogurt; 1 Tsp of Salt; 4 Piece of Chapati; 15 Grams of Fresh coriander

with Chapatis and Cucumber Raita

Turmeric is known for its anti-inflammatory properties - and it's colour!

31 Reviews

Cals 652 · Prot 26 · Carbs 114 · Fat 14

Vegetarian

40 min

Indian Spiced Roasted Squash, Cauliflower and Crispy Chickpeas with Chapatis and Cucumber Raita

Turmeric is known for its anti-inflammatory properties - and it's colour!

31 Reviews

Cals 652 · Prot 26 · Carbs 114 · Fat 14

Vegetarian

Ingredients

Roasted vegetables

Butternut squash

600 Grams

Cauliflower

300 Grams

Vegetable oil

1 Tbsp

Curry powder

4 Grams

Smoked paprika powder

2 Grams

Chilli powder

2 Grams

Garam masala

2 Grams

Salt

0.5 Tsp

Crispy chickpeas

Chickpeas

240 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Raita

Cucumber

1 Piece

Greek yogurt 4*

150 Grams

Salt

0.5 Tsp

To serve

Chapati 10*11*

4 Piece

Fresh coriander

15 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2726 / 652
Fats (g)	14
of which saturated (g)	5.2
Carbohydrates (g)	114
of which sugars (g)	12.6
Fibers (g)	19.4
Proteins (g)	26.3
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast veg

Preheat the oven to 200°C/180°C fan. Slice the butternut squash in half, using a spoon, remove the seeds. Chop the squash (skins on) into bite-sized pieces. Roughly chop the cauliflower into small florets. Add the vegetables to a lined baking tray with a drizzle of oil, the curry powder, smoked paprika, chilli powder (spicy!), garam masala and salt. Roast for 30 min or until tender.

Tip! Leaving the skin on the butternut squash adds more fibre to the food - it's also a rich source of vitamin A!

2 Roast chickpeas

Meanwhile, drain and rinse the chickpeas. Add the chickpeas to a second lined baking tray. Drizzle with oil and sprinkle with salt. Roast for 20 min or until starting to crisp.

3 Make raita

Meanwhile, grate the cucumber and squeeze out any excess water. In a small bowl, combine the yogurt with the cucumber and a pinch of salt. This is your raita.

4 Chop coriander

Finely chop the coriander leaves.

5 Serve

Once the squash and chickpeas are ready, microwave the chapatis for 30 sec until hot. Divide the roasted squash and cauliflower among plates, top with the cripsy chickpeas and garnish with the coriander. Serve the raita and chapatis to the side.

Tip! Alternatively, warm the chapatis on a hot dry pan for 30 sec on each side or until warm.