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
10 Ingredients
Number of servings
4
- 1/4 cup mild tikka masala curry paste
- 1 large head cauliflower, cut into large florets
- 700grams kent pumpkin, deseeded
- 5milliliter virgin olive oil spray
- 400grams can chickpeas, drained, rinsed
- 1/2 lemon, juiced
- 60grams baby spinach leaves
- 200grams ricotta, sliced
- 400grams coconut milk (see tip)
- 250grams garlic naan bread, warmed, halved
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
29% of daily energy intake*
Protein
21.4grams
Fat
20.6grams
Carbs
62.0grams
Sugars
20.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Cut pumpkin into 2cm thick wedges. Place into a roasting pan with cauliflower. Spray with oil. Mix curry paste with coconut milk in a small bowl. Drizzle half the curry sauce over vegetables in pan. Roast for 15 minutes or until beginning to brown.
Step 2 of 4
Combine chickpeas with remaining sauce and add to roasting pan with vegetables. Cover with foil. Roast for 20 minutes or until vegetables are tender.
Step 3 of 4
Remove foil. Tuck spinach among vegetables and tear paneer slices over. Roast, uncovered, for a further 2-3 minutes or until the paneer softens.
Step 4 of 4
Pour over lemon juice and serve with naan bread for dipping.
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