WHAT TO COOK?
MONDAY’S MEAT-FREE CURRY
CHICKPEA KOFTAS IN KORMA CURRY SAUCE WITH FLAKY ROTIS
Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes
Woolworths prepared pumpkin or butternut 1 x 1 kg pack
olive oil 2 T
sea salt and freshly ground black pepper, to taste
canola oil 1 cup, for frying
Woolworths korma cook-in sauce 1 x 400 g sachet
Woolworths fresh butter rotis 4, warmed, for serving
red onion, to garnish
mint, to garnish
parsley, to garnish
For the chickpea koftas:
chickpeas 1 x 400 g can, drained and rinsed
garlic 2 cloves
Italian parsley 5 g, chopped
ground cumin 2 t
salt ½ t
flour 55 g
olive oil ¼ cup
Preheat the oven to 200°C. Arrange the pumpkin or butternut on a baking tray, drizzle with the olive oil and season, then roast for 45 minutes. To make the chickpea koftas, place all the ingredients in a blender and blend until combined but not smooth. The mixture Heat the canola oil. Using a spoon, make 12 small balls and fry for 3 minutes, or until brown and cooked through. If the oil is too hot and the koftas are browning too quickly but are raw inside, place on a baking tray and into the oven for 5–10 minutes. Heat the korma sauce in a pan, then thin it down slightly with boiling water if necessary. Serve hot spooned over the roast pumpkin or butternut, with the chickpea koftas and rotis. Top with red onion, mint and parsley and season to taste.
