Sheet-Pan Curried Root Vegetables and Chickpeas with Mango Sauce
Sheet-Pan Curried Root Vegetables and Chickpeas with Mango Sauce
Ingredients
- 2 cups (400 g) baby potatoes, quartered (about 8 to 12 baby potatoes)
- 2 cups (280 g) rutabaga, peeled and diced
- 2 cups (280 g) Butternut squash, peeled, seeded and cut into large dice
- 3 tbsp (45 ml) olive oil
- 1 1/2 tsp curry powder
- 2 cups (60 g) kale, stems removed, leaves coarsely chopped
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/3 cup (45 g) raisins
- 1/2 cup (125 ml) store-bought mango chutney
- 2 tbsp (30 ml) lime juice
- Plain yogurt, to taste
- Cilantro leaves, to taste
Instructions
- With the rack in the lower third, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the potatoes, rutabaga and squash in the oil and curry powder. Season with salt and pepper. Bake for 20 minutes or until the vegetables are tender and golden. Add the kale, chickpeas and raisins. Mix well. Bake for another 5 minutes.
- Meanwhile, in a small bowl, combine the chutney and lime juice.
- Divide the vegetables and chickpeas among four shallow bowls. Drizzle with the mango sauce. Garnish with yogurt and cilantro leaves. Serve with basmati rice, if desired.
Sheet-Pan Curried Root Vegetables and Chickpeas with Mango Sauce