Creamy Veg and Chickpea Curry with Pappadums

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk, 0.5 cups water and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 3 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!

Preheat oven to 200°C. In a pot, combine the rice, a big pinch of salt and 1 1/2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and mince ginger and garlic. Peel pumpkin and chop into 3cm pieces. Cut cauliflower into florets. Pick coriander leaves, roughly chop leaves and dice stems, keeping them separate. Rinse and drain chickpeas.

Place cauliflower and pumpkin onto a lined baking tray, drizzle with oil and season with salt. Cook in the oven for 18-20 minutes, until cauliflower and pumpkin are soft and slightly brown.

Heat a deep sided pan on medium heat with a drizzle of oil and add butter. Once butter has melted add spice mix, ginger, coriander stems and garlic. Cook for 30 seconds to a minute, stirring to make sure spices don’t burn. Add passata, chickpeas, coconut milk and sugar, cook for about 5 minutes. Taste and season with salt.

Add the cooked veg into the sauce and most of the coriander leaves (saving some for garnish), cook for 2 more minutes, making sure the veg is coated in sauce. Heat pappadums in the microwave for 30 seconds to 1 minute, they are finished when they puff up.

Divide rice and curry between bowls. Serve pappadums on the side and garnish with remaining coriander leaves, enjoy!