Somali-Inspired Roasted Vegetables
800g butternut pumpkin, peeled, chopped
1 small eggplant, chopped
1 small red capsicum, chopped
1 small yellow capsicum, chopped
1 potato, peeled, chopped
1 small zucchini, peeled, chopped
1 red onion, peeled, chopped
2 tablespoons extra-virgin olive oil
½ nutmeg, finely grated
½ teaspoon dried red chilli flakes
Salt and pepper, to taste
¼ cup vegetable stock
400g red kidney beans, drained, rinsed
½ bunch English spinach, trimmed
Fresh coriander sprigs, to garnish
Malawah, torn iceberg lettuce, cucumber ribbons and lemon wedges to serve
Preheat oven to 200°C.
Place pumpkin, eggplant, capsicums, potato, zucchini, onion, oil, nutmeg and chill flakes in a large roasting pan. Season with salt and pepper. Toss to combine.
Cook for 1 hour and 15 minutes, stirring halfway or until vegetables are golden and tender.
Gently stir in the beans and spinach. Cook for a further 5 minutes or until hot and spinach is wilted. Remove.
Transfer vegetables to a serving bowl. Garnish with fresh coriander sprigs and serve with malawah, lettuce, cucumber and lemon on the side.