Pumpkin Cauli Lentil Korma 1 Tray Bake
- Main meals, One Tray Dinners, Popular, Recipes
My all time favourite prep ahead lunch, this Pumpkin Lentil Korma Bake makes the most delicious and creamy main meal, or salad the next day!
As easy as adding all ingredients to a dish, bake, eat. Easy clean up and the perfect quick and easy dinner or meal prep for lunches.
I love mixing it through some spinach leaves or you could serve with rice.
Enjoy and let me know what you think!
Pumpkin, Cauliflower + Lentil Korma Bake
A delicious and easy vegetarian curry bake. Makes for great leftovers as a salad or meal prep for up to 3 days when stored in an airtight container. Gluten and Dairy free.
Servings: 4
Ingredients
- 3-4 Cups Chopped Pumpkin
- 1 400 g tin of lentils drained and rinsed
- 1 red onion chopped into wedges
- 1/2 cup hot water
- 1 cup coconut cream
- ⅓ cup korma curry paste
- ½ cup fresh coriander for serving
- 2 cups cauliflower
Instructions
- Preheat oven to 220°C
- If having with rice, wash and put on to cook.
- Chop pumpkin into small pieces and onion into wedges.
- Add all ingredients to a rectangular baking dish, mixing well.
- Cover with foil and bake for 40-50mins or until pumpkin is cooked.
- Top with fresh mint and coriander to serve.
Notes
Serve with brown rice or simple green salad.
Add chicken to tray bake if you need, make it work for your family.
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