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.
Fold in stock, 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 coriander and serve with malawah, lettuce, cucumber and lemon on the side.
These types of dishes are traditionally served with malawah and accoutrements such as hot sauce.
It is a simple dish that reflects the dishes Somali people eat.