Ingredients
- 400g baby coliban potatoes, chopped
- 2 tbs olive oil
- 1 bunch Dutch carrots, trimmed, peeled
- 400g Kent pumpkin, unpeeled, cut into chunks
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp chilli powder
- 1/4 tsp ground garam masala
- 420g can Masterfoods chickpeas, rinsed, drained
- 3 tsp brown sugar
- 1/2 cup fresh small basil leaves
- 1/2 cup fresh mint leaves
- Freshly ground pepper
- 200g thick Greek-style yoghurt
- Grilled lamb cutlets, to serve
Description
Indian Chickpea & Vegie Salad Recipe - Preheat Oven To 180°C. Place Potatoes In A Roasting Pan. Add Oil. Toss. Bake 15 Minutes. Add Carrots And Pumpkin, Toss. Bake A Further 20 Minutes Or Until Golden. Set...
Taste
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