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Cauliflower, Butternut & Black Bean Roast with Fat-Free Curry Sauce

Cauliflower, Butternut & Black Bean Roast with Fat-Free Curry Sauce

The Balanced Kitchen
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 1 tin black beans rinsed, drained
  • 300 g butternut squash peeled, cubed small
  • 2 large leave kale stems removed, shredded
  • 300 g cauliflower washed, broken into small florets
  • 1 tbs Ras-el-Hanut seasoning
  • 1 whole bulb garlic top chopped to reveal the garlic and wrapped in foil
  • low-cal oil spray

Instructions
 

  • Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.
  • Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.
  • After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.
    Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender.
  • Season with salt and pepper before serving with the curry sauce, steamed broccoli and oven baked tofu and a handful of chopped coriander.

Notes

Optional extra to serve with oven baked tofu (squeeze excess moisture from tofu, cube then bake in a pre-heated oven for 20min at 180 degrees C), and steamed broccoli.
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