Sheet Pan Aloo Gobi And Chickpeas With Coconut Raita


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Sheet Pan Aloo Gobi And Chickpeas With Coconut Raita

Photo, Carmen Cheung.

Chatelaine Triple Tested

This plant-based Indian-inspired sheet pan dinner requires both minimal prep and clean up.


  • 2 tbsp canola oil

  • 1 tbsp curry powder

  • 2 1/4 tsp garam masala, divided

  • 1/2 tsp salt, divided

  • 1 medium cauliflower, cut into bite-size florets (about 7 1/2 cups)

  • 340 g baby potatoes, quartered

  • 1 540-mL can chickpeas, drained and rinsed

  • 1 225-g pkg cherry tomatoes

  • 1 cup cultured coconut, such as Silk

  • 1 mini cucumber, coarsely grated

  • 1/2 cup chopped cilantro, divided

  • 1 tsp lime zest

  • 4 vegan garlic naan, such as Suraj (about 350 g, optional)

  • 1 lime, cut into wedges


  • POSITION racks in top third and centre of oven, then preheat to 450F. Line a baking sheet with foil.

  • WHISK oil with curry powder, 2 tsp garam masala and 1/4 tsp salt in a bowl. Season with pepper. Toss cauliflower, potatoes and chickpeas with oil mixture on prepared sheet until coated. Roast in centre of oven, stirring halfway, until tender, about 20 min. Add tomatoes and continue roasting until tomatoes burst, 8 to 10 more min.

  • Coconut raita: Stir cultured coconut with cucumber, 1/4 cup cilantro, lime zest, and remaining 1/4 tsp each garam masala and salt in a medium bowl.

  • TOAST naan on another baking sheet in top third of oven until edges are golden, 3 to 4 min. Divide aloo gobi and naan among plates. Sprinkle with remaining cilantro and serve with raita and lime wedges.

Nutrition (per serving)

Calories 315, Protein 11g, Carbohydrates 46g, Fat 12g, Fibre 12g, Sodium 493mg.

Kitchen Tip

Brush canola oil and minced garlic on vegan naan before toasting to make your own vegan garlic naan.

Find more of our favourite vegan and plant-based recipes here.