Spiced roast veges

For Alex.

Tasty variation on the standard roast vege fare. Substitute whatever you have – pumpkin, sweet potato, potatoes, garlic, shallots, spices etc. This is what I used in a dish for girlfriends here for Friday night potluck… Would be nice with pumpkin/sunflower seeds too.

Ingredients

  • 2 large smooth golden kumara (sweet potato), peeled and cubed to roughly 1in pieces (this makes it faster to cook)
  • ¼ small golden pumpkin seeded, peeled and cubed
  • 1 tin chickpeas (drained)
  • 1 medium brown onion, peeled and wedged
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • ½ tsp curry powder
  • ¼ tsp cayenne pepper
  • ½ tsp paprica
  • ½ tsp┬áturmeric
  • ½ tsp garam marsala
  • 1 tsp salt
  • Canola oil

Method

Preheat your oven to 180┬░C.

Combine the spices in a small bowl or cup.

Oil a large roasting dish, add the kumara, pumpkin, onion, and chickpeas, stir to coat lightly in oil.

Sprinkle ½ the spice mix over the veges, stir and then add the remaining spices. Stir to coat the vegetables in spices.

Bake in the oven, stirring every ten minutes and testing the kumara until it’s cooked – soft when tested with a skewer. I’d say at least 30-40 min.