Roast veg, tomato curry and turmeric hummus

Servings: 4


For the Roast veg

  • 1/2 cauliflower sliced
  • 1 head fennel sliced
  • 1 small aubergine chopped
  • 2 peppers - red & yellow sliced
  • 1 tbsp olive oil
  • Sea salt and black pepper

For the Tomato curry

  • 2 tbsp olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 1 tsp turmeric
  • 1/2 tsp fennel seeds
  • 2 onions roughly chopped
  • 4 cloves garlic sliced
  • 400 g cherry tomatoes chopped
  • 50 ml water
  • 1 tsp sea salt

Turmeric hummus

  • 1 can cooked chickpeas - reserve 4 tbsp of the water/ aquafaba
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp sea Salt
  • 1 tsp turmeric
  • Juice 1 lemon
  • 2 cloves garlic
  • 1 tbsp tahini
  • 2 tbsp coconut yogurt or cream


To cook the veg

  • Heat your oven to 180c
  • Add the veg to one large or two baking trays. Toss with olive oil and season well.
  • Bake the veg 35-40 minutes until cooked.
  • Set aside.

To make the tomato curry

  • Add the oil to a large pan and heat to a low to medium heat. Add in the spices until they pop. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
  • Turn up the heat to medium, add the water and cook for a further 5-6 minutes

To make the hummus

  • Add the chickpeas to your food processor or blender with the garlic, lemon juice, tahini, cumin seeds, turmeric, coconut yogurt & olive oil
  • Blitz until smooth and creamy (aprox 2 minutes), add a little water to loosen if needed.
  • Season to taste and blitz again.

To serve

  • Spread the hummus onto a large platter, layer on the tomato curry then roast vegetables.
  • Great served with flatbread and slaw.


Author: Niki Webster, Rebel Recipes Founder.