Roasted chickpea and spinach curry with quinoa
Pumpkin, butternut, raw
600 g, cut into 2cm pieces
400 g, quartered
400 g, cut into florets
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x400g can)
1 x 3 second spray(s)
1 cup(s), (170g)
2 clove(s), crushed
1 cup(s), (250ml)
99% fat-free plain yoghurt
1 cup(s), (240g)
Baby spinach leaves
- Preheat oven to 220°C or 200°C fan-forced. Boil, steam or microwave pumpkin, potatoes and cauliflower until just tender. Drain.
- Spread vegetables and chickpeas on 2 large baking trays and lightly spray with oil. Combine garam masala, cumin and chilli in a small bowl and sprinkle over vegetable mixture on trays. Bake for 10–12 minutes or until golden.
- Meanwhile, bring 2 cups (500ml) water to the boil in a medium saucepan over high heat. Add quinoa. Reduce heat to low and simmer, covered, for 10–12 minutes or until water is absorbed. Drain. Transfer to a large bowl. Cool for 5 minutes.
- Heat oil in a large non-stick frying pan over medium heat. Add garlic and cook, stirring, for 10 seconds on until fragrant. Add juice and stock and bring to the boil. Reduce heat to low and simmer for 3 minutes. Stir in yoghurt. Add roasted vegetable mixture and spinach and toss to combine until spinach wilts. Serve curry with quinoa.