VEGETABLE CURRY

Place 750 gm of pumpkin, cut into cubes with skin on and 500 gm of cauliflower florets .
Add 1/2 tsp of ground cumin , 1/2 tsp of paprika and 1 tbs of rice brown oil , lightly coat all sides .
Season with cracked pepper .
Place the pumpkin cubes on a lined baking tray and oven roast for about 10 minutes on  180 deg C and then add the cauliflower florets and continue baking till golden and cooked through .
In a large pot add 1 tbs of rice bran oil and sauté 1 red onion , peeled and finely diced .
Add 1 tbs of minced garlic , 1 tsp of minced ginger stir until the aromas are released.
Add 1x 400gm tin of diced tomatoes, 1/2 tsp of ground coriander, 1/2 tsp of ground  Garam masala ,
1/2 tsp of ground cinnamon ,1 dsp of ground turmeric , 125 ml of vegetable stock and 150 ml of coconut milk .
Stir to combine , now add 1x 400 gm can of chickpeas drained along with the roasted pumpkin and cauliflower florets , bring to a slow simmer and continue to cook for 5 minutes .
Top with fresh coriander and serve with steamed rice or mixed grains and a squeeze of lime juice .