Tomato, Chickpea Curry

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Tomato chickpea curry on a bed of roast veg topped with broccoli and pea pesto

Tomato chickpea curry
Ingredients

  • 1 onion
  • 1 tin chickpeas
  • 1 tbsp tomato paste
  • 1 tbsp chutney
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp curry powder

Method

  1. Chop onion and fry in a bit of water. Add spices and fry for 3-5 minutes. Add the chickpeas.
  2. Add the tomato paste and chutney and stir.

Roast veg
Ingredients

  • 1 butternut
  • 3 carrots
  • 2 beetroots
  • Dash of canola oil
  • 1 tsp chopped garlic
  • 1 tsp salt and pepper
  • 1 tsp cinnamon

Method
Peel and chop the veg into cubes and parboil. Toss in olive oil and spices and roast at 180 degrees for about 40 mins.

Broccoli and pea pesto
Ingredients

  • 1 head broccoli
  • 500g kale
  • 1 cup peas
  • 2 tbsp Parmesan
  • 1 handful cashew nuts
  • Salt, pepper, garlic and lemon juice

Method
Chop and steam broccoli, kale and peas. Toss into a bowl with the rest of the ingredients and blend.