Preheat the oven to 180°C. Peel the sweet potatoes and cut them into half-moon slices of approx 1 cm. Cut the courgette and aubergine into half-moon slices. Slice the onion into thin wedges. Place the vegetables onto a baking tray lined with baking paper.
Rinse off the chickpeas and allow to drain. Spread them over the vegetables.
Pour the olive oil into a bowl. Press the garlic and add to the oil. Halve the cayenne pepper lengthwise, remove the seeds and membrane and finely slice the flesh. Add the cayenne pepper, coriander, cumin, curry powder and paprika powder to the oil.
Finely chop the parsley and add half to the oil. Drizzle or brush the herb oil equally over the vegetables. Roast the traybake in the middle of the oven for about 30 minutes until cooked.
Slice the lime into wedges and roughly chop the cashew nuts. Sprinkle the traybake with the remaining parsley and the cashew nuts. Garnish with the lime.
Tip: make delicious homemade cayenne salsa to add extra spice to your dish.
