2020-03-01 The Australian Womens Weekly Food

SWEETPOTATO

& CHICKPEACURRY

PREP+ COOK 30 MINUTESSERVES 4

2 tablespoonsvegetableoil
2 clovesgarlic,chopped
1 tablespoonfinelygratedfreshginger
¼cup(75g)Thairedcurrypaste
(seenotes)
1 mediumorangesweetpotato (400g),
gratedcoarsely
270mlcancoconutmilk
2 cups(500ml)vegetablestock
200gfirmtofu,diced
400gcanchickpeas,drained,rinsed
100gbroccoli,cutintoflorets
1 mediumredcapsicum(200g),
choppedcoarsely
120ggreenbeans,halved
⅓cupcorianderleaves
Limecheeks,toserve

1 Heatoilina largesaucepanoverlow
heat;cookgarlic,ginger,currypaste
andsweetpotato,stirring,for5 minutes
untilsweetpotatoistender.Stirin
coconutmilkandstock.Removepan
fromheat.Usinga stickblender;blend
untilalmostsmooth.
2 Returnpantoheat;bringtoa simmer.
Addtofu,chickpeasandvegetables;
simmerfor5 minutesoruntilvegetables
arejusttender.Seasontotaste.
3 Servecurrytoppedwithcoriander;
accompanywithlimecheeks.Servewith
steamed brown or white rice if desired.

Test

Kitchen

Notes

Whenbuyingthecurry

paste,checkthelabelto

ensureitdoesn’tcontain

anyanimalproducts.

Ifyoudon’thavea stick

blender,coolthemixture

slightly,thenprocess

orblendinbatches,

toavoidthesteam

blowing the lid off.

PUMPKINTABBOULEH

PREP+ COOK 30 MINUTESSERVES 2

200gbutternutpumpkin,peeled,

choppedcoarsely

½smallredonion(50g), cut

intothinwedges

1 teaspoonoliveoil

⅓cup(75g)burghul(bulgur)

½cupcoarselychopped

flat-leafparsley

180gcherrytomatoes,halved

2 tablespoonslemonjuice

1 clovegarlic,crushed

1 Preheatovento220°C/200°Cfan.

Line an oven tray with baking paper.

2 Combinepumpkinandonionontray;

drizzlewithoil.Roastfor 20 minutes

untiltender.Cool;transfertoa

largebowl.

3 Meanwhile,bring1 cup(250ml)

watertotheboilina smallsaucepan.

Addburghul,reduceheattolow;

cook,covered,for 15 minutesuntil

tender.Removefromheat;standfor

10 minutes.

4 Transferburghultothebowlwith

roastedvegetables;mixgentlyto

combine.Addparsleyandtomatoesto

pumpkinmixture.Combinejuiceand

garlicina smallbowl,drizzleover

tabbouleh; toss gently to combine.

30 #THEWEEKLYEATS