• Roasted Spiced Vegetables:
  • 600g assorted winter vegetables*
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Ground Coriander
  • 2 Tbsp olive oil

  • Turmeric Curry:
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2cm piece ginger, peeled and finely grated
  • ½ - 1 red chilli, finely chopped**
  • 1 tsp Gregg's Ground Turmeric
  • 1 tsp Gregg's Ground Cumin
  • 400g can Wattie's Chickpeas in Springwater
  • 400g can coconut milk
  • ½ cup vegetable stock or water
  • ½ cup Wattie's frozen Baby Peas
  • Juice from 1 lemon or lime

  • Turmeric Jasmine Rice:
  • 1 ½ cup jasmine rice
  • 3 cups cold water
  • ½ tsp salt
  • ¼ tsp Gregg's Ground Turmeric
  1. Preheat the oven to 200°C (fan assisted). Place prepared vegetables into a mixing bowl. Add Gregg’s Ground Cumin, Gregg’s Gound Coriander and olive oil. Toss to coat vegetables. Transfer to a roasting tray lined with baking paper. Roast for 20 minutes, until vegetables are just tender. Remove from the oven.
  2. While the vegetables are roasting, heat a dash of olive oil in a deep pan. Add the onion and cook over a low heat until the onion softens.
  3. Add garlic, ginger, chilli, Gregg’s Ground Turmeric, and Gregg’s Ground Cumin. Stir fry until spices are fragrant.
  4. Add drained Wattie’s Chickpeas, coconut milk and stock or water. Add roasted vegetables. Stir and bring to the boil. Reduce heat and continue cooking for 5 minutes. Add peas. Continue cooking until vegetables are cooked and sauce is hot. Season with salt and pepper to taste and a squeeze of lime or lemon before serving. Serve with Turmeric Jasmine Rice.

Turmeric Jasmine rice:

  1. Wash the rice in cold running water through a sieve. Put the drained rice into a saucepan. Add the cold water, salt and Gregg’s Ground Turmeric. Cover. Bring to the boil. Stir. Reduce heat to a simmer with the lid on for 12 minutes. Turn off the heat and allow to stand for a further 10 minutes. Fluff the rice with a fork before serving.

*Select your favourite vegetables we’ve used pumpkin and kumara (cut into 1.5cm pieces), carrot cut into thick batons, cauliflower and broccoli florets.
** If you prefer a milder heat use ½ a chilli removing the membrane around the seeds and seeds. For a hotter heat use the whole chilli, making sure you chop the chilli very finely.

Top Tips

  • Turmeric rice makes a nice change but go easy on the amount of turmeric added during cooking otherwise you will end up with rice that is a brighter yellow than you may have wanted!

Swap it out

Alternatively serve with coconut rice. To make the coconut rice:

  • 1 ½ cups jasmine rice
  • 2 ¼ cups cold water
  • ¾ cup coconut milk
  • ½ tsp salt

Wash the rice in cold running water through a sieve. Put the drained rice into a saucepan. Add the cold water, coconut milk and salt. Cover. Bring to the boil. Stir. Reduce heat to a simmer with the lid on for 12 minutes. Turn off the heat and allow to stand for a further 10 minutes. Fluff the rice with a fork before serving.

Switch it up

  • Vary the vegetables according to the season – eggplant, courgettes, potatoes, green beans are a great addition or substitution.

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