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Lunch recipe · from the recipe book

Curried Cauliflower and Chickpea Yogurt Bake

Tender roasted cauliflower, sweet potato and chickpeas in a tangy, warmly spiced yogurt sauce under a bubbly, golden cheddar crust.

Curried Cauliflower and Chickpea Yogurt Bake

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into bite-size florets
  • 2½ medium300 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium119 gRed bell pepperdiced
  • 2¾ cups chopped60 gKalestems removed, chopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1½ tbsp8 gCurry powder
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 1 large50 gEggs
  • 1 tbsp15 gLemon juice
  • ¾ cup shredded90 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil.
  2. On a large rimmed baking sheet, toss the cauliflower and sweet potato with two-thirds of the olive oil, half the curry powder, half the salt and the black pepper. Roast for 20 minutes, stirring once, until lightly browned and nearly tender.
  3. While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Cook the onion and bell pepper for 5 minutes until soft, add the garlic, the remaining curry powder and the cumin, and stir 1 minute. Add the kale and cook 2 minutes until wilted; take off the heat.
  4. In a bowl, whisk the greek yogurt, egg, lemon juice and the remaining salt into a smooth yogurt sauce.
  5. Lower the oven to 375°F (190°C). In the baking dish, combine the roasted cauliflower and sweet potato, the onion-kale mixture and the chickpeas. Pour the yogurt sauce over and fold gently to coat.
  6. Scatter the cheddar evenly on top. Bake 25 minutes until the sauce is set, the center reaches 160°F (71°C) and the cheese is golden and bubbling.
  7. Rest 5 minutes, sprinkle with the cilantro and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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