This Jamie Oliver Roasted Veg Vindaloo With Golden Gnarly Chicken Skewers Chickpeas, Cauliflower & Spinach is a bold and hearty recipe, which uses cauliflower and chickpeas. It’s a great choice for mixed-diet families, ready in about 1 hour 30 minutes.
Jamie Oliver Roasted Veg Vindaloo With Golden Gnarly Chicken Skewers Chickpeas, Cauliflower & Spinach Ingredients
For the Paste:
- 1 whole bulb of garlic, cloves peeled
- 1 heaped tbsp each of turmeric and garam masala
- 2 heaped tbsp raisins
- 1 tsp each of sea salt and ground cumin
- 1 heaped tsp fennel seeds
- 2 dried red chillies
- 1 bunch fresh coriander (leaves picked, stalks chopped)
- 1 red onion, roughly chopped
- 200ml white wine vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp rapeseed or olive oil
For the Chicken Skewers:
- 4 x 150g skinless free-range chicken breasts
- rapeseed or olive oil
- 1 lemon
For the Curry:
- 1kg ripe tomatoes
- 1 cauliflower, florets and stalk
- 3 red onions, sliced
- 1 x 400g tin chickpeas
- 500ml chicken or vegetable stock
- 500g mixed peas, broad beans, and sweetcorn
- 1 x 200g bag baby spinach
- natural yoghurt, to serve (optional)
- 1 fresh red chilli, chopped (optional)
How To Make Jamie Oliver Roasted Veg Vindaloo With Golden Gnarly Chicken Skewers Chickpeas, Cauliflower & Spinach
- Make the paste: Blend garlic, onion, coriander stalks, spices, chillies, raisins, vinegar, Worcestershire sauce, and oil until smooth.
- Prepare the tomatoes: Roughly chop tomatoes, blend until smooth, season well, and set aside.
- Roast the veg: Toss cauliflower florets and sliced onions with half the paste in a large casserole dish. Add 600ml water and roast at 200°C/400°F/gas 6 for 40 minutes.
- Marinate the chicken: Cut chicken into strips, coat with remaining paste, cover, and refrigerate.
- Build the curry: After roasting, transfer the pan to the stove. Add drained chickpeas, stock, and blended tomatoes. Simmer for 30 minutes until thickened.
- Cook the skewers: Preheat a griddle. Thread chicken on skewers, oil and season. Cook for 10–12 minutes, turning often, until golden and cooked through. Finish with lemon juice and scrape the pan for added flavor.
- Finish the curry: Lightly mash the veg to thicken sauce. Stir in peas, beans, corn, and spinach in the last 3 minutes. Taste and adjust seasoning.
- Serve: Swirl in yoghurt (if using), top with coriander and chilli. Serve with rice and chicken skewers.
Recipe Tips
- Can I make this fully vegetarian? Yes, skip the chicken skewers and serve the curry with tofu or extra roasted veggies.
- How spicy is this vindaloo? Medium-hot. For extra heat, include chilli seeds or add fresh chilli.
- Can I use store-bought curry paste? You can, but homemade adds a lot more depth and freshness.
- What’s a good side dish? Serve with fluffy rice, naan, or a cucumber raita.
- Can I prep this in advance? Yes, both the paste and the curry can be made a day ahead.
What To Serve With Roasted Veg Vindaloo
This dish is perfect with:
- Steamed basmati or jasmine rice
- Warm naan bread or chapatis
- Cucumber yogurt raita
- Mango chutney or lime pickle
- Fresh coriander and lemon wedges
How To Store Roasted Veg Vindaloo
Refrigerate: Store curry and chicken separately in airtight containers for up to 3 days.
Freeze: Freeze curry for up to 3 months. Reheat on the stove with a splash of water. Avoid freezing the cooked skewers for best texture.
Roasted Veg Vindaloo Nutrition Facts
- Calories: 544 kcal per serving
- Fat: 11.6g
- Saturates: 2.3g
- Sugars: 12.6g
- Protein: 37.7g
- Carbs: 66.8g
FAQs
Can I use frozen vegetables?
Yes, just adjust cooking times slightly and add frozen peas and corn near the end.
Do I have to make the paste from scratch?
Not required, but it delivers the best flavor.
What’s a good substitute for cauliflower?
Broccoli or sweet potatoes can be used instead.
How to keep chicken skewers juicy?
Don’t overcook them; turn frequently and let them rest before serving.
Is this curry gluten-free?
Yes, just ensure your stock and Worcestershire sauce are gluten-free.
Jamie Oliver Roasted Veg Vindaloo With Golden Gnarly Chicken Skewers Chickpeas, Cauliflower & Spinach
Description
A bold veggie vindaloo packed with cauliflower, chickpeas, and a side of spiced chicken skewers for a crowd-pleasing dinner.
Ingredients
Instructions
- Blend all paste ingredients.
- Blend and season tomatoes.
- Roast cauliflower and onions with paste and water.
- Marinate chicken in remaining paste.
- Add chickpeas, tomatoes, and stock to roasted veg. Simmer.
- Grill chicken skewers until golden and cooked.
- Mash curry slightly, add final veg. Season.
- Swirl in yogurt, garnish, and serve with skewers and rice.
Notes
- You can make the curry paste and roast the vegetables ahead of time. To make it vegetarian, skip the skewers and serve with extra legumes or tofu.
