Ingredients
800ml coconut milk
320g pre-rolled puff pastry
180g white potatoes
140g butternut squash
90g broccoli
70g carrots
6 curry leaves
4 garlic cloves2 inches ginger
2 teaspoons ground cumin
2 teaspoons curry powder
2 green chillis
1 tin chickpeas
1 white onion
0.5 teaspoon chilli powder
Vegetable oil
Sesame seeds for topping
SaltÂ
Method
1] Sautè diced onion, minced garlic, ginger, chillies & curry leaves in a drizzle of oil for 10 minutes
2] Prepare veggies by peeling where necessary, chopping into small cubes & add to your pan
3] Add cumin, chilli powder & curry powder, stir well & fry together for 10 minutes further
4] Add drained chickpeas, coconut milk & salt
5] Bring to simmer for 18-20 minutes until veggies have softened
6] Place a layer of pastry over the top of your pan if it's ovenproof, otherwise decant veg into an ovenproof dish, cover, sprinkle pastry with sesame seeds & bake at 180c for 15-18 minutes until golden