DOCUMENT

1 cauliflower, cut into florets (use the small leaves too) 2 broccoli, cut into florets ½ small butternut pumpkin, cut into 2cm chunks 2 cups cooked chickpeas, rinsed and drained (or 2 x 400 g tins) 2 tbsp red curry paste, or more if desired 185 ml (¾ cup) coconut milk, or more, if needed To serve: Rice Coconut yogurt Coriander leaves Lime wedges ON E T R A Y R E D C U R R Y C H I C K P E A B A K E I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 200°C. Place the cauliflower, broccoli, pumpkin and chickpeas into a universal tray (if you have coriander stalks then chop finely and add also). Spoon over the red curry paste and mix well into all of the vegetables and chickpeas. Drizzle over the coconut milk and mix again. Place into the oven on shelf position 2 and bake for 40 minutes, or until the vegetables are tender. Serve with rice, coconut yoghurt, coriander and a squeeze of fresh lime. Preparation time: 15 minutes - Cooking time: 40 minutes - Serves: 4 Appliance / Function: Fan Plus