Seasonal Recipes

Tray Roasted Pumpkin and Lentil Korma Curry

2 Red onions cut into wedges
800gm Pumpkin or Sweet Potato cut into small pieces
⅓ cup (100G) Australian made Korma Paste
½ cup (125ML) hot water
½ cup (125ML) Natural Yoghurt
300gm Cooked Puy Lentils
¼ cup Flaked toasted almonds
½ cup Mint leaves 
½ cup Coriander leaves
4 shallots (green only) finely sliced
  1. Preheat oven to 240°C (475°F). Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water, cover tightly with aluminium foil and cook for 10 minutes. 
  2. Remove the foil, add the cream and lentils and cook for a further 10 minutes. Top the curry with the almonds, shallots, mint and coriander to serve. Serves 4.