Curry Vegetables & Chickpeas

24 minutes at 200°C. Dinner for two.

What goes on the sheet

• ¼ cauliflower, in 8 small florets (150 g)
• 2 tbsp olive oil + 2 tsp mild curry powder
• 1 can chickpeas (240 g), drained: half in each circle
• 6 cherry tomatoes, halved
• 3 thin coins of ginger
• 2 tbsp frozen peas
• ½ tsp flaky salt

How it goes

1. Drain the chickpeas. Stir the oil and curry powder. Cut the cauliflower small.
2. Fill every outline on the sheet.
3. Pour the curry oil along its line over the cauliflower, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 24 min, until the cauliflower is tender when poked.
6. Rest 2 min. Eat with couscous soaked in a bowl of boiling water, plus plain yogurt.

Get this recipe as a booklet.