Roast veg, tomato curry and turmeric hummus
Servings 4
Ingredients
For the Roast veg
- 1/2 cauliflower sliced
- 1 head fennel sliced
- 1 small aubergine chopped
- 2 peppers – red & yellow sliced
- 1 tbsp olive oil
- Sea salt and black pepper
For the Tomato curry
- 2 tbsp olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp chilli flakes
- 1 tsp turmeric
- 1/2 tsp fennel seeds
- 2 onions roughly chopped
- 4 cloves garlic sliced
- 400 g cherry tomatoes chopped
- 50 ml water
- 1 tsp sea salt
Turmeric hummus
- 1 can cooked chickpeas – reserve 4 tbsp of the water/ aquafaba
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1/2 tsp sea Salt
- 1 tsp turmeric
- Juice 1 lemon
- 2 cloves garlic
- 1 tbsp tahini
- 2 tbsp coconut yogurt or cream
Instructions
To cook the veg
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Heat your oven to 180c
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Add the veg to one large or two baking trays. Toss with olive oil and season well.
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Bake the veg 35-40 minutes until cooked.
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Set aside.
To make the tomato curry
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Add the oil to a large pan and heat to a low to medium heat. Add in the spices until they pop. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
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Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
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Turn up the heat to medium, add the water and cook for a further 5-6 minutes
To make the hummus
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Add the chickpeas to your food processor or blender with the garlic, lemon juice, tahini, cumin seeds, turmeric, coconut yogurt & olive oil
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Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen if needed.
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Season to taste and blitz again.
To serve
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Spread the hummus onto a large platter, layer on the tomato curry then roast vegetables.
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Great served with flatbread and slaw.
Notes
Author: Niki Webster, Rebel Recipes Founder.
The post Roast veg, tomato curry and turmeric hummus appeared first on Cooking Courses in London – Natural & Vegan Chef.
