CHICKPEA AND ROAST VEGETABLE CURRY
Australia’s Own Organic Vegetable Stock
Serves 4
750g Japanese pumpkin, cut into wedges, skin on
450g Cauliflower, florettes
2tb extra virgin olive oil
1/2tsp ground cumin
½ tsp Chilli flakes
1 red onion, finely diced
2 Garlic cloves, crushed
1tsp ginger, minced
½ tsp ground coriander
½ tsp garam masala
Pinch ground cinnamon
¼tsp ground turmeric
½ cup Australia’s Own Organic Vegetable Style Stock
2 tomatoes, peeled and chopped (tinned)
150ml coconut milk (full fat)
1 Lime, juice of
Method
In a mixing bowl, toss the pumpkin 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.
