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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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
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.