Leftover Veggie Traybake (with brie and cranberry)
The perfect way to use up any leftover trimmings
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35 mins
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Serves 2-4
55 minutes
Serves 4
What you'll need…
- 1 tablespoon olive oil
- 2 onions
- 2 garlic cloves
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 400g can plum tomatoes
- 400ml can coconut milk
- 400g can chickpeas
- 2 large tomatoes
- 1/2 small pack coriander
- Rice to serve
The method
1
Heat the oil in a pan, meanwhile finely slice the onions. Cook until soft.
2
Crush the garlic and add to the pan with the spices. Stir to combine. Cook for 1-2 minutes.
3
Add in the plum tomatoes, ensuring you break them up with a wooden spoon. Simmer for 10 minutes.
4
Pour in the coconut milk and season. Simmer for a further 10-15 minutes until the sauce has thickened.
5
Chop the large tomatoes into quarters and add into the sauce along with the drained chickpeas and allow to warm through.
6
Chop and sprinkle over the fresh coriander, and serve with rice. Enjoy!
Recipe inspired by BBC Good Food.
