Name: Veggie masala
Total time: 30 min
Yield: 1
Ingredients: 2.5 kg hard/root vegetables (cauliflower, sweet potato); 30 ml olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground tumeric; 2 teaspoons chilli powder; 2 litres curry base sauce; 2 x 400 g tins of chickpeas (480g drained weight)

Veggie masala

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Total Time:
30 minutes

Oven-roasted veggies tossed in a medium-spiced masala sauce with chickpeas for creaminess and protein. Adjust chilli for mildness.

Ingredients:

2.5 kg hard/root vegetables (cauliflower, sweet potato)
30 ml olive oil
2 teaspoons ground cumin
2 teaspoons ground tumeric
2 teaspoons chilli powder
2 litres curry base sauce
2 x 400 g tins of chickpeas (480g drained weight)

Instructions:

Preheat the oven to 180°C/350°F/gas 4. Scrub or peel the hard/root veg, chop into 2.5cm cubes, and place on a large oven tray. Drizzle with oil, sprinkle with spices, and toss to coat. Roast for 25 minutes until golden. Heat a pan, pour in the curry base sauce, add drained chickpeas, and simmer for 5 minutes. Add roasted veg, mix well, and season to taste.

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