Sheet-Pan Curried Root Vegetables and Chickpeas with Mango Sauce

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