Butternut, Cauliflower & Lentil Korma
This is a cost-effective and colourful vegan tray bake, combining sweet butternut and cauliflower with lentils and spices. It is a mild curry that will tempt everyone, vegan or otherwise. Serve with basmati rice on the side. 2 red onions, cut into quarters
400g butternut, peeled, deseeded and cut into
½ cauliflower, cut into florets
2 teaspoons olive oil
60g/¼ cup korma curry paste (eg Patak’s) 200ml coconut milk
400g can lentils (black or green are good) 1 lemon, cut into quarters, to serve (optional) Chopped coriander to serve (optional)
Heat oven to 200°C. Put onions, butternut and cauliflower in a shallow baking dish (about 23 x 33cm) and drizzle over the olive oil.
Bake 30-35 minutes until all the vegetables are soft and the cauliflower is also brown and crispy at the edges.
Meanwhile, mix curry paste and coconut milk together. Pour mixture over vegetables and stir in lentils.
Bake a further 10 minutes. To serve, squeeze over the lemon quarters and sprinkle with coriander if desired. Serves 2-4
This is an edited extract from SheetPan Cooking by Jenny Tschiesche, published by Ryland Peters & Small, distributed by Bookreps NZ, $34.99.