Oven Roasted Veg & Chickpea Coconut Curry

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Mix the cauliflower, sweet potatoes, and chickpeas with olive oil, half of the curry powder, and salt.

3. 3

   Bake uncovered for 40–45 minutes, stirring twice, until the vegetables are tender.

4. 4

   Meanwhile, sauté the onion in a pan for a few minutes. Add the remaining curry powder and cook for 1 minute.

5. 5

   Add the coconut milk and simmer for 10 minutes.

6. 6

   Add the roasted vegetables and chickpeas to the sauce and stir well.

7. 7

   Serve with rice or naan and a spoon of yoghurt on top.