Introduction
This is one of those recipes that delivers way more than you’d expect. It’s sweet, fragrant, colourful, full of fibre and has some plant-based protein, but takes very little time or energy to put together.
It’s the kind of dinner that feels fun and comforting, with a tiny bit of effort and a big pay-off in flavour. It’s also a great base recipe. Add whatever protein or sides you like.
Ingredients (Serves 2-3)
- ~500g cherry tomatoes
- 2–3 bell peppers (any colour), roughly chopped
- 1 tin chickpeas, drained and rinsed
- 1 tbsp mango chutney
- ½ tin (about 200ml) light coconut milk
- 1 tsp honey
- 1 tbsp olive oil
- Salt
- 1 lime
- Optional toppings: yogurt, extra mango chutney, fresh coriander
Steps
1. Preheat the oven to 220°C. Add the tomatoes and chopped peppers to a large roasting tray. Drizzle with olive oil and add a generous pinch of salt. Roast for around 25–30 minutes, or until softened, charred, and starting to blacken slightly at the edges.
2. Once the veg are roasted, remove the tray and take about one-third to half of the vegetables. Add them to a blender along with the mango chutney, coconut milk, honey and a good pinch of salt. Blend until smooth.
3. Pour the blended sauce back into the roasting tray with the remaining veg. Add in your rinsed chickpeas and mix everything well. Pop it back into the oven for 10–15 minutes to heat through and bring everything together.
4. Once out of the oven, squeeze over the juice of half a lime to brighten everything up. This helps cut through the richness of the coconut.
5. Serve it your way e.g. over fluffy rice or quinoa, with naan or crusty bread, or even topped with a spoon of thick yogurt and a little extra chutney.
