I have this obsession of trying to cook everything I normally would in the pan, now in the oven in one dish. I just find it so much easier to chuck it in the oven and not worry about it. This is a great Autumn dish but really a good all rounder. We love including a lot of vegetarian meals into our week because they’re a great way to boost the veggie intake and are really delicious and super easy.
I love this with some leafy greens for lunch the next day, it makes the best salad! The lentils and pumpkin seeds offer protein and combined with the fibre from the pumpkin you have a really filling and satisfying meal.
Full of antioxidants, iron, magnesium and healthy fats this is a nutrient packed dish that will quickly become a favourite!
Pumpkin 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.
- 4 Cups Chopped Pumpkin
- 1 400 g tin of lentils (drained and rinsed)
- 1 red onion chopped into wedges
- 3/4 cup hot water
- 3/4 cup coconut cream
- ½ cup korma curry paste
- ½ cup fresh mint and coriander for serving
- Preheat oven to 200C
- If having with rice, wash and put on to cook.
Add all ingredients to a rectangular baking dish, mixing well.
Bake for 40mins or until pumpkin is cooked.
Top with fresh mint and coriander to serve.
Serve with brown rice or simple green salad.
Add chicken to tray bake if you need, make it work for your family.
