These veggie curry parcels are almost too easy

• 300 g cauliflower florets, chopped into small pieces
• 500 g Woolworths Prepared Pumpkin or Sweet Potato, chopped into small pieces
• Woolworths Garlic, Ginger, Chilli and Turmeric tub, ½ t of each aromatic
• 1 x 400 g can chickpeas, rinsed and drained
• Woolworths Cape Malay Curry Cook-in-Sauce 
• 1 red onion, sliced
• 2 limes, halved
• Sea salt and freshly ground black pepper
• 1 cup yoghurt
• 4 Woolworths Butter Rotis, toasted
• Woolworths Crispy Onion Sprinkle, to serve
• Woolworths Mild Mango Atchar to serve

1. Preheat the oven to 180°C. Fold a 20 x 30cm sheet of baking paper in half.
2.  Arrange a fourth of the vegetables on one side of the baking paper.
3. Mix together ½ t each of the garlic, ginger, chilli and turmeric.
4. Add ½ t of this mixture to the veggies and top with ¼ can of drained chickpeas.
5. Fold the paper over the veggies, leaving a gap to add the sauce. Repeat the process with more baking paper and the rest of the veggies until you have 4 parcels. (If there are excess veg, roast them separately in a baking tray.)
6. Place the parcels in an oven dish, pour the Cape Malay Curry cook-in-sauce into the gaps to cover the veggies, then seal completely by folding in the edges. 
7. Roast for 35-40 minutes or until the veggies are cooked through.
8. To make a quick pickled onion - thinly slice the red onion, then add salt and the lime juice. Massage the ingredients together and then set aside.
9. Open the veggie parcels at the table, drizzle with olive oil, squeeze over lemon juice and season.
10. Serve with pickled onions, toasted rotis, crispy onion sprinkle and cooling yoghurt with a bit of mango atchar stirred into it.

(Serves 4)

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