Somali-Inspired Roasted Vegetables

INGREDIENTS

(Serves 8)

  • 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

METHOD

STEP 1.

Preheat oven to 200°C.

STEP 2.    

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.

STEP 3.    

Cook for 1 hour and 15 minutes, stirring halfway or until vegetables are golden and tender.

STEP 4.    

Gently stir in the beans and spinach. Cook for a further 5 minutes or until hot and spinach is wilted. Remove.

STEP 5.    

Transfer vegetables to a serving bowl. Garnish with fresh coriander sprigs and serve with malawah, lettuce, cucumber and lemon on the side.