• Brittany Aldridge

Spiced Traybake with Raita

This super spiced traybake is packed full to the brim with flavour, but there’s minimum fuss involved! Simply throw all the ingredients in a roasting tin, bake in the oven, then whip up the raita and serve! Enjoy!

Notes: if you wish you can add some protein to the recipe, chicken breast and thighs or firm tofu will work well. Simply add to the roasting tin with the vegetables and bake.


INGREDIENTS

Traybake:

  • 2 large sweet potatoes, cut into 3cm pieces

  • 1/2 butternut pumpkin, cut into 3cm pieces

  • 1 broccoli, broken into florets

  • 3 carrots, peeled and cut into 3cm pieces

  • 1 red onion, cut into wedges

  • 1 garlic clove, crushed

  • 2 tsp ground ginger

  • 2 tsp salt

  • 1 tsp herb mix

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground cayenne pepper

  • 2 tsp curry powder

  • 2 tbsp olive oil


Raita:

  • 1 Lebanese cucumber, coarsely grated or finely chopped

  • 1 cup (280g) Greek-style yoghurt

  • 1/4 cup fresh finely chopped mint or parsley

  • 1 garlic clove, finely diced

  • 2 tsp lemon juice

  • 1 tsp salt


To serve (optional):

  • salted peanuts, roughly chopped

  • fresh coriander, roughly chopped


INSTRUCTIONS

  • Preheat the oven to 180°C fan/200°C/ gas 6.

  • Mix the vegetables with the oil, spices, and salt in a roasting tin or tray, then transfer to the oven and cook for 50 minutes, until the sweet potato and pumpkin is soft when poked with a fork.

  • To make the Raita: Squeeze cucumber with your hands to remove as much excess water as you can, then combine all ingredients in a small bowl and mix to combine.

  • To serve: Remove traybake from oven, sprinkle with peanuts and herbs (if using), then top with spoonfuls of the raita. Enjoy!

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