2 1/4 tsp
, cut into bite-size florets (about 7 1/2 cups)
1 540-mL can
, drained and rinsed
1 225-g pkg
, such as Silk
, coarsely grated
, such as Suraj (about 350 g, optional)
, cut into wedges
- Position racks in top third and centre of oven, then preheat to 450F. Line a baking sheet with foil.
- Whisk oil with curry powder, 2 tsp garam masala and 1/4 tsp salt in a bowl. Season with pepper. Toss cauliflower, potatoes and chickpeas with oil mixture on prepared sheet until coated. Roast in centre of oven, stirring halfway, until tender, about 20 min. Add tomatoes and continue roasting until tomatoes burst, 8 to 10 more min.
- Coconut raita: Stir cultured coconut with cucumber, 1/4 cup cilantro, lime zest, and remaining 1/4 tsp each garam masala and salt in a medium bowl.
- Toast naan on another baking sheet in top third of oven until edges are golden, 3 to 4 min. Divide aloo gobi and naan among plates. Sprinkle with remaining cilantro and serve with raita and lime wedges.
Brush canola oil and minced garlic on vegan naan before toasting to make your own vegan garlic naan.
Nutrition (per serving)
- 11 g,
- 46 g,
- 12 g,
- 12 g,
- 493 mg.