Publications
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Prep Time: 15 min
Servings: 4
Cooking Time: 1 hour
Ingredients
- 1 - large butternut, sliced
- 4 - leeks, cut into pieces
- 30ml - olive oil
- - salt
- 30ml - oil
- 2 - onions, chopped
- 4 - garlic cloves, chopped
- 1-2 - chillies, chopped
- 5ml - ground cumin
- 5ml - turmeric
- 5ml - paprika
- 30ml - roasted masala
- 125ml - vegetable stock
- 400ml - can coconut cream
- - salt
- 45ml - oil
- 410g g - chickpeas, drained and patted dry
- 15ml - Cajun spice
- 125ml - tzatziki or raita (optional)
Method
Preheat the oven to 200°C. Grease a large baking sheet with nonstick spray.
1 Veggies Spread the veggies out on the baking sheet. Drizzle oil over and season with salt. Roast for 25-30 minutes or until cooked.
2 Curry Heat the oil in a pot and fry the onion, garlic and chilli until soft. Add the spices and stir-fry until fragrant.
3 Turn the heat down, then add the vegetable stock and coconut cream.
4 Stir in the veggies and season with salt.
5 Chickpeas Heat the oil in a pan and stir-fry the chickpeas until crispy. Season with the Cajun spice.
6 To serve Sprinkle the chickpeas over the curry and serve with the tzatziki or raita (if using).
