Vegan Coconut & Pumpkin Curry with Roasted Chickpeas

Name: Vegan Coconut & Pumpkin Curry with Roasted Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Indian
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