Vegan Coconut & Pumpkin Curry with Roasted Chickpeas - Monash Fodmap

Ingredients

• Japanese pumpkin or sweet potato, chopped in 1-2cm chunks
• 2 large carrots, roughly chopped
• Eggplant, chopped into 2cm pieces
• ½ bunch fresh coriander
• tbsp olive oil
• 3/4 cup canned chickpeas in water, rinsed
• ¼ tsp chilli flakes
• 1½ tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp crushed ginger
• tbsp garlic infused olive oil
• ½ cup spring onion, green tips only
• canned coconut milk
• 1 low FODMAP vegetable stock cube - dissolved in 250ml water
• 1 dried bay leaf
• tbsp soy sauce
• tbsp tomato paste
• 1 lime, zest and juice
• 2 tsp cornflour
• 1 tsp sugar
• 1 ½ cups white rice, cooked