The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Golden aloo gobi traybake with chickpeas
The mildly spiced curry house classic gets a glow-up. Baby new potatoes give this dish a delicate sweetness, we’ve added chickpeas and juicy tomatoes to the traditional cauliflower mix, and – for a final flourish – there’s a drizzle of minty yogurt. It’s heaven in a roasting tin.
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 110g baby tomatoes
- 400g baby potatoes
- 230g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
- 1 unwaxed lemon
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 cauliflower
- 1 onion
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh mint
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
Nutritional Information
Calories: 454
Protein: 21g
Carbs: 62g
Fat: 5.1g
Ingredients
- 1 cauliflower
- 600g baby potatoes
- 2 onion
- 3 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 handful of fresh mint
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp ground cinnamon
- 2 tbsp tomato purée
- 460g chickpeas (Chickpeas, water, salt)
- 200g baby tomatoes
- 160g baby spinach
- 1 unwaxed lemon
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 375
Protein: 17g
Carbs: 45g
Fat: 4.6g
Golden aloo gobi traybake with chickpeas
The mildly spiced curry house classic gets a glow-up. Baby new potatoes give this dish a delicate sweetness, we’ve added chickpeas and juicy tomatoes to the traditional cauliflower mix, and – for a final flourish – there’s a drizzle of minty yogurt. It’s heaven in a roasting tin.
Cook time:
45 mins
Cuisine:
Indian
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Get the veg in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Remove the leaves from the cauliflower and cut into florets. Quarter the potatoes, then peel the onions and cut into 6 wedges.
- Put the veg on a large baking tray lined with baking paper (you might need 2 trays), sprinkle over half the curry powder, turning to coat, and spritz with cooking spray. Lightly season and roast for 25 mins.
Things get saucy!
- At the same time, pick the mint leaves and finely chop.
- Dissolve the stock in 200ml boiled water (250ml for 4 portions) and stir in the remaining curry powder, half the mint, the cinnamon and tomato purée.
Bring everything together
- Drain and rinse the chickpeas, and halve any larger tomatoes.
- Add both to the roasted veg along with the spinach. Pour the saucy stock over the spinach and mix gently to wilt. Roast for 15 mins.
Make the yogurt dressing
- Meanwhile, halve the lemon, then stir the remaining mint into the yogurt, lightly season to taste with salt and add a squeeze of lemon juice (to taste).
Finish & serve
- Top the traybake with dollops of yogurt.