Women Cookie Recipes

Serves 4

1 tablespoon vegetable oil
1 diced brown onion
1 crushed garlic clove
1 red capsicum
250g orange sweet potato (kumara)
1 zucchini
400 g can chickpeas
puff pastry

1. Preheat the oven to 220°C.

2. Heat 1 tablespoon vegetable oil in a large frying pan.

3. Cook 1 diced brown onion and 1 crushed garlic clove over a medium heat for 3-5 minutes or until the onion is soft.

4. Add 1 red capsicum, deseeded and cut into chunks, 250g orange sweet potato (kumara), peeled and cut into 3cm pieces, and 1 zucchini, cut into 2cm-thick slices, and cook for 3 minutes.

5. Add 3 tablespoons Sharwood’s Mild Curry Paste and 125ml (1/2 cup) water. Bring to a simmer and cook for 3-5 minutes, or until the sauce has reduced slightly.

6. Add a drained and rinsed 400 g can chickpeas, then spoon the mixture into a 22cm x 12cm (base measurement) ovenproof dish Set aside to cool.

7. Thaw 1 sheet of frozen prepared puff pastry and place over the vegetables to cover.

8. Trim the overhanging edges.

9. Bake in the preheated oven for 15-20 minutes, or until pastry s puffed and golden. Serve immediately.