Butternut/ Pumpkin Roast with Chickpeas and Lentils

Ingredients

• 1kg butternut or pumpkin cut into chunks (Potato or Sweet potato can also be used)

• 1 jar Nando’s Moroccan Curry Cooking Sauce

• 250ml Cream

• 60g (1/4 cup) parmesan cheese

• 60g (1/4 cup) bread crumbs

• 30g (1/4 cup) fresh coriander leaves, coarsely chopped

Instructions

Preheat oven to 350°F

Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.

Place Butternut/ Pumkin/ Potato in an ovenproof dish.

Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato

Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.