Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 750grams Kent pumpkin, unpeeled, cut into 3cm pieces
- 450grams cauliflower florets
- 1/2teaspoons ground cumin
- 1/2teaspoons chilli flakes
- 2tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 ginger, finely grated
- 1/2teaspoons ground coriander
- 1/2teaspoons garam masala
- 1/2teaspoons ground cinnamon
- 1 1/4teaspoons ground turmeric
- 1/2 cup Woolworths vegetable stock
- 2 tomatoes, chopped
- 2/3 cup coconut milk
- 400grams canned chickpeas, rinsed, drained
- 450grams microwave jasmine rice
- 2 coriander sprigs
- 1 lime, cut into halves (to serve)
Description
Make this fragrant curry with pumpkin, cauliflower and chickpeas in a spiced tomato-based sauce. Enjoy the depth of flavour in this vibrant vegetarian curry recipe.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 5
Place pumpkin, cauliflower, cumin, chilli and half the oil in a large bowl and toss to coat. Divide pumpkin mixture among trays. Bake for 25 minutes or until golden and tender.
Step 3 of 5
When vegetables have 5 minutes left, heat remaining oil in a large saucepan over medium-high heat. Cook onion, garlic and ginger, stirring, for 5 minutes or until onion softens. Add ground coriander, garam masala, cinnamon and turmeric, and cook, stirring, for 1 minute or until fragrant.
Step 4 of 5
Add stock, tomato, coconut milk, chickpeas and pumpkin mixture and bring to a boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until heated through. Season.
Step 5 of 5
Meanwhile, heat rice according to packet instructions. Sprinkle curry with coriander sprigs and serve with rice and lime.
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