Sheet-Pan Curried Root Vegetables and Chickpeas with Mango Sauce | RICARDO

Ingredients

• 2 cups (400 g) baby potatoes, quartered (about 8 to 12 baby potatoes)
• 2 cups (280 g) rutabaga, peeled and diced
• 2 cups (280 g) Butternut squash, peeled, seeded and cut into large dice
• 3 tbsp (45 ml) olive oil
• 1 1/2 tsp curry powder
• 2 cups (60 g) kale, stems removed, leaves coarsely chopped
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1/3 cup (45 g) raisins
• 1/2 cup (125 ml) store-bought mango chutney
• 2 tbsp (30 ml) lime juice
• Plain yogurt, to taste
• Cilantro leaves, to taste