Vegetarian Turmeric Curry

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.

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.

Add garlic, ginger, chilli, Gregg's Ground Turmeric, and Gregg's Ground Cumin. Stir fry until spices are fragrant.

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:

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.