CHICKPEA KOFTAS IN KORMA CURRY SAUCE WITH FLAKY ROTIS

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

Woolworths prepared pumpkin or butternut 1 x 1 kg pack olive oil 2T sea salt and freshly ground black pepper, to taste canola oil 1 cup, for frying Woolworths korma cook-in sauce 1 x 400 g sachet

Woolworths fresh butter rotis

4, warmed, for serving red onion, to garnish mint, to garnish parsley, to garnish

For the chickpea koftas: chickpeas 1 x 400 g can, drained and rinsed garlic 2 cloves

Italian parsley 5 g, chopped ground cumin 2t salt ½t flour 55 g olive oil ¼ cup

1 Preheat the oven to 200°C. Arrange the pumpkin or butternut on a baking tray, drizzle with the olive oil and season, then roast for 45 minutes. 2 To make the chickpea koftas, place all the ingredients in a blender and blend until combined but not smooth. The mixture should hold together. 3 Heat the canola oil. Using a spoon, make 12 small balls and fry for 3 minutes, or until brown and cooked through. If the oil is too hot and the koftas are browning too quickly but are raw inside, place on a baking tray and into the oven for 5–10 minutes. 4 Heat the korma sauce in a pan, then thin it down slightly with boiling water if necessary. Serve hot spooned over the roast pumpkin or butternut, with the chickpea koftas and rotis. Top with red onion, mint and parsley and season to taste.

MEAT-FREE

WINE: Woolworths Ken Forrester Signature Series Chenin Blanc 2019