CHICKPEA AND ROAST VEGETABLE CURRY

Ingredients

750g  Japanese pumpkin, cut into wedges, skin on
450g  Cauliflower, florettes

1 Can of Chickpeas
2tb  Extra virgin olive oil
1/2tsp  Ground cumin
|½ tsp   Chilli flakes

Seasoning

1x  Red onion, finely diced
2x  Garlic cloves, crushed
1dsp  Ginger, minced
½ tsp  Ground coriander
½ tsp  Garam masala
Pinch  Ground cinnamon
¼tsp  Ground turmeric
½ cup   Australia’s Own Organic Vegetable Stock
2x  Tomatoes, peeled and chopped (tinned)
150ml  Coconut milk (full fat)
1x  Lime, juice of

Method

In a mixing bowl, toss the pumpkin, chickpeas and cauliflower florettes with 1 tablespoon of olive oil, cumin and chilli flakes, lightly coating all sides.  Season with a little salt and black pepper.  Place the vegetables on a lined tray with baking paper and roast in the oven at 180°C for approximately 20 minutes or until golden and cooked through. (Please note, the cauliflower will cook quicker than the pumpkin, so you may need to remove from the oven earlier to avoid burning.)

In a frying pan over medium heat, fry the onion in the remaining oil for 2 minutes.  Add the garlic and ginger, stirring for 1 minute.  Add the spices and cook for a further minute or so to release their aroma.

Stir in the stock, then add the tomatoes, coconut milk and return to the pan the roasted vegetables.  Let this simmer for 2-3 minutes to marry all the flavours.

Accompany with a rice and a squeeze of lime.

Serves 4

2018-08-08T04:11:43+00:00