Roasted Vegetable Curry

Ingredients

• 1 small cauliflower, cut into florets
• 1 sweet potato, cubed
• 1 tin (400g) chickpeas, drained
• 1 tin (400g) chopped tomatoes
• 200ml light coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cm fresh ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp olive oil
• Fresh coriander and rice to serve

Method

1. 1

   Preheat oven to 200°C. Toss cauliflower and sweet potato with 1 tbsp oil. Roast 20 minutes.

2. 2

   Heat remaining oil in a pan. Fry onion, garlic, and ginger for 5 minutes.

3. 3

   Add spices and cook 1 minute.

4. 4

   Add tomatoes and coconut milk. Simmer 10 minutes.

5. 5

   Add roasted veg and chickpeas. Simmer 5 minutes.

6. 6

   Serve with rice and fresh coriander.