Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons tikka masala curry paste
- 1/2 bunch coriander, leaves picked
- 700grams kent pumpkin, peeled, deseeded, cut into 2cm pieces
- 400grams can chickpeas, drained, rinsed
- 1/2 lemon, juiced
- 1/2 cup Greek-style yoghurt
- 1tablespoons tahini
- 1/2 cup quinoa, rinsed
- 60grams baby spinach
- 2tablespoons olive oil
- 1 clove garlic, crushed
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with baking paper. Combine oil and curry paste in a bowl. Add pumpkin and chickpeas and toss to coat. Transfer to tray. Roast for 30-40 minutes or until pumpkin is tender.
Step 2 of 4
Meanwhile, cook quinoa according to packet instructions. Set aside. Whisk dressing ingredients together.
Step 3 of 4
To make dressing combine yoghurt, lemon juice, tahini and garlic.
Step 4 of 4
To serve, combine quinoa, pumpkin and chickpeas. Top with spinach and coriander. Spoon over dressing.
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