Roast Pumpkin, Chickpea and Vegetable Curry

Ingredients


SPICE MIX:

1 tablespoon (tbsp) cumin seeds

2 tbsp curry powder , mild or hot 1 teaspoon (tsp) All Spice powder

1/2 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)

1 1/2 tsp sweet or ordinary paprika)

½ garam masala

1 cinnamon stick

½ tsp dried thyme leaves (or 3 tsp fresh thyme leaves)

1 tsp cumin powder

3/4 tsp cayenne pepper (adjust to taste)

1 tsp pepper (white or black)


CURRY:

3 tbsp cooking oil

1 large red chilli / cayenne pepper , deseeded and finely sliced

4 large garlic cloves , minced

1 large red capsicum chopped 

½ butternut pumpkin (around 500 g)

2 sweet potatoes cubed

1 large brown onion 

1 large zucchini roughly chopped

2 cups cauliflower florets * , small / medium (~180g)

400 g canned crushed tomato

1 can coconut milk

1 cup (250 ml) vegetable or chicken broth

3 handfuls baby spinach , optional

1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish

Salt and pepper

Yoghurt (plain or Greek or coconut)


SERVING -Basmati rice – White rice or your choice of grains

Roast Pumpkin and Sweet Potato

Method

Preheat oven to 200 °C line a large tray with baking paper place chopped pumpkin and sweet potato. Drizzle with olive oil and lightly salt. Cook for 25 mins and turn veg halfway through 

Heat oil in a large pot over medium high heat. Add garlic and onion, cumin seeds and cook for 3 minutes. Add cayenne and cook until onion is translucent.


Add Spice Mix and cook, stirring constantly, for 1 – 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.


Add cauliflower, capsicum, drained chickpeas and zucchini, cook for 1 minute.


Add tomato, broth and coconut milk. Mix well, bring to a simmer, cover, lower heat to medium.


Simmer for 15-20 minutes or until the vegetables are quite soft, then remove the lid and simmer for another 10 minutes+ until the sauce is slightly thickened. Add the roasted pumpkin and sweet potato and gently stir through. 

Add coriander and spinach, stir until wilted.


Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.