Vege­tar­ian Thai curry tray bake

Central and North Burnett Times - - LIFESTYLE MEAL PLANNER - Recipe by Ali­son Adams Photo by Jeremy Si­mons

SERVES: 4 PREP: 15 min­utes COOK: 50 min­utes In­gre­di­ents

3 tbsp yel­low curry paste 400ml can co­conut milk 1 bunch broc­col­ini, trimmed, halved length­ways

125g pkt baby corn 750g Kent pump­kin, de­seeded, cut into 1cmthick wedges

6 baby car­rots, trimmed 300g firm tofu, cut into 2cm pieces

250g pkt mi­crowave brown rice

Fresh co­rian­der sprigs, to serve

Lime halves, to serve


1. Pre­heat the oven to 200C/180C fan-forced. Heat a large flame­proof bak­ing dish over high heat. Add the curry paste and cook, stir­ring, for 2 min­utes or un­til aro­matic. Add half of the co­conut milk. Cook, stir­ring, for 1 minute or un­til well com­bined. Add the broc­col­ini, corn and pour over 375ml (1½ cups) wa­ter. Top with the pump­kin, car­rots and tofu. Bake for 35 min­utes or un­til the pump­kin is ten­der and the tofu is golden.

2. Pour over the re­main­ing co­conut milk and stir to com­bine. Sprin­kle the rice over the ve­g­ies and tofu. Cook for a fur­ther 10 min­utes or un­til the rice is warmed through. Top with co­rian­der sprigs and serve with lime halves.

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