• 400g squash - cut into chunks
  • 1 sweet potato
  • 1 aubergine - roughly chopped
  • 1 red pepper - deseeded and roughly chopped
  • 2 tbsp vegetable oil
  • 2tsp coriander seeds
  • 2tsp cumin seeds
  • 1 red onion diced
  • 2cm piece of ginger, finely grated
  • 2 cloves garlic, grated
  • 1 red chilli, finely chopped
  • 1tsp ground cumin
  • 2tsp garam masala
  • 1 tsp turmeric
  • 250g cherry tomatoes
  • 1 x 400g tin of chickpeas
  • 1tbsp tomato puree
  • 1 x 400g light coconut milk
  • 20g fresh coriander, roughly chopped
  • Lime to garnish


  1. 1

    Pre-heat the oven to 200c/180 fan

  2. 2

    Place the squash, sweet potato, aubergine and red pepper into a large bowl and drizzle with the oil, coriander and cumin seeds.  Mix together and place on a large roasting tray.  Season with salt and fresh black pepper

  3. 3

    Place in the oven and roast the squash, sweet potato, aubergine, red pepper for 20 minutes.  Remove and set aside.

  4. 4

    Meanwhile in a large, deep sided frying pan add the oil and red onion and cook for 5 minutes over a medium heat.  Add the ginger, garlic and chilli and cook for a further 2 minutes.  Add the ground cumin, ground coriander, turmeric and garam masala and cook for a further 1 minute. 

  5. 5

    Add the cherry tomatoes and 100ml water and simmer  2 -3 minutes or until the cherry tomatoes have completely broken down. Add a little water if the pan starts drying out.

  6. 6

    Add the chickpeas, roasted vegetables, and tomato paste & coconut milk and bring to a simmer.  Cook for 10 minutes. Sprinkle over coriander and serve with a squeeze of lime.

Nutritional Details

Each serving provides
  • Energy 1549kj 370kcal 19%
  • Fat 16.0g 23%
  • Saturates 7.1g 36%
  • Sugars 20.0g 22%
  • Salt 0.11g 2%

% of the Reference Intakes

Typical values per 100g: Energy 281kj/67kcal

Each serving provides

39.0g carbohydrate 11.0g fibre 10.0g protein Four of your 5 a day

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