Spicy Roast Vegetable and Chickpea Curry on Toasted Naan with Spicy Coconut Yoghurt
Ingredients
- 1 cup cherry tomatoes
- garlic cloves, finely chopped
- 3 tbsp olive oil
- 4 tbsp curry paste
- 1 x 400g cans chickpeas, drained and rinsed
- 150ml vegetable stock
- large handful coriander, chopped
- 1/2 cup coconut yoghurt
- 1 tsp garam masala
- squeeze of lemon juice
- salt + pepper
- 4 naan bread
Preparation
Heat oven to 200C. Place the sweet potato, onions, garlic and tomatoes in a large roasting tin. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season
Roast for 30 mins until the vegetables are beginning to soften. Add the chickpeas and stock and mix. Return to the oven for a further 10 mins until the vegetables are tender
Place the yoghurt, spices and lemon juice in a small bowl and mix well. Season to taste
Pop the naan in the oven for 10 mins until golden. Top with coriander, curry and dollops of spicy yoghurt