1 medium kumara or sweet potato, peeled and chopped into 1cm pieces
250 g pumpkin, peeled and chopped into 1cm pieces
2 x 400 g cans Wattie's Indian Style Tomatoes
2 cups broccoli florets
2 cups cauliflower florets
400 g can Wattie's Chickpeas in springwater, drained
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Ripened on the vine under the Hawke's Bay sun, Wattie's Indian Style Tomatoes are diced and blended, then seasoned for an authentic Indian flavour.
Method
Step 1
Heat a dash of oil in a saucepan and soften the onion. Add kumara and pumpkin. Pour over Wattie's Indian Style Tomatoes and stir. Bring to the boil. Reduce heat and cover. Simmer for 15 minutes.
Step 2
Add broccoli, cauliflower and Wattie's Chickpeas. Continue cooking for approximately 10 minutes or until the vegetables are tender. Serve over rice or as a side with grilled meat or chicken.
Tips
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1
1 onion, chopped
2
1 medium kumara or sweet potato, peeled and chopped into 1cm pieces
3
250 g pumpkin, peeled and chopped into 1cm pieces
4
2 x 400 g cans Wattie’s Indian Style Tomatoes
5
2 cups broccoli florets
6
2 cups cauliflower florets
7
400 g can Wattie's Chickpeas in springwater, drained