VEGAN ROAST BUTTERNUT-ANDCHICKPEA CURRY

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 55 minutes

butternut 1, peeled and cubed (or 300 g prepared butternut cubes) olive oil ¼ cup sea salt and freshly ground black pepper, to taste onion 1, chopped fresh ginger 1 t minced garlic 1 t minced turmeric 1t ground cumin 2t tomato 1, grated water ¼ cup chickpeas

1 x 400 g can, drained coconut milk ½ can fresh coriander, to garnish

1 Preheat the oven to 180°C. Place the butternut on a baking tray and drizzle with

2 T olive oil. Season, then roast until tender, about 30 minutes. 2 Meanwhile, heat the remaining olive oil in a pan and season. Add the onion and sauté for 1 minute. Add the ginger, garlic and spices, then fry until fragrant, about 2–3 minutes. 3 Add the tomato and water. Reduce the heat to a simmer and cook for 15 minutes. 4 Add the chickpeas and butternut, and stir to coat. Add the coconut milk and stir to combine. Garnish with coriander.

WHEAT- AND GLUTEN-FREE, PLANT-BASED

WINE: Woolworths Ken Forrester Chenin Blanc

Mogau Seshoene is the author of The Lazy Makoti's Guide to the Kitchen and Hosting with the Lazy Makoti, @thelazymakoti