CURRIED VEGIE BAKE (not spicy)

CURRIED VEGIE BAKE (not spicy)

INGREDIENTS                                                                                                                                                                     BAKE                                                                               

3 sweet potatoes cut into thick disks                      

1 bunch of asparagus chopped                                

1 handful of baby spinach                                          

1 bok choy chopped                                                    

400g can chickpeas

2 spring onions sliced

2 tbsp olive oil

2 tsp curry powder

1 tsp ground cumin

¾ -1, 400ml can of Ayam coconut milk

80g frozen peas

¼ bunch of coriander

DRESSING

1 ½ tbs olive oil

1 tbs hommus dip

1 lime rind & juice

2 tsp of water

METHOD

Boil the sweet potato disks till just tender and drain.

Mix all the vegetable in a baking dish lined with baking paper. Mix the oil, spices & coconut milk and pour over the vegetables. Cover with some alfoil.

Place in a preheated oven of 175 degrees and bake for about 20 minutes.

Mix up all the ingredients for the dressing.

Remove from oven stir through the coriander and peas and cover and let sit for 10 minutes.

Pour over the dressing.

This is great for lunches on its own or with some tuna or as a side for dinner.