But­ter­nut, Cauliflower & Len­til Korma

NZ House & Garden - - EXTRA HELPING -

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

1-1.5cm cubes

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.

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