Vegetarian Thai curry tray bake
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.