Pumpkin curry tray bake

SERVES 2 PREP AND COOK TIME 1 HOUR

1 teaspoon extra virgin olive oil

2 x 200g chicken thigh cutlets, bone in and skin on

200ml coconut cream

2 tablespoons Thai red curry paste 6 scoops Ensure® vanilla-flavoured nutrition powder

400g kent pumpkin, cut into 4 wedges 120g green beans, trimmed

40g baby spinach leaves

Lime wedges, coriander leaves and brown rice, to serve

1 Preheat oven to 180°C (160°C fan-forced)

2 Heat oil in a small frying pan over high heat; cook chicken skin-side down for 3 minutes until skin is browned.

3 Meanwhile, whisk coconut cream, curry paste, Ensure® powder and ¼ cup (60ml) water in a medium bowl until smooth.

4 Add pumpkin wedges to dish, top with chicken. Pour over coconut cream mixture and roast for 40 minutes or until chicken and pumpkin are almost tender.

5 Add beans to dish; cook for a further 5 minutes or until just tender. Fold through spinach.

6 Serve with lime wedges, coriander leaves and brown rice.

Not suitable to freeze or microwave.