Lentil Korma Curry with Tray Roasted Pumpkin

Who doesn’t love a one-pot wonder! This healthy recipe is a delicious and simple meal, perfect for a busy weeknight.

Serves 4

Prep time: 10 mins

Cook time: 50 mins

Ingredients

1 red onion, peeled and cut into thin wedges

800g Japanese pumpkin, peeled and cut into small cubes

1/3 cup korma curry paste

1/2 cup hot water

400g can lentils, drained and rinsed

1/2 cup plain or Greek yoghurt, plus extra to serve

1/4 cup flaked almonds, toasted

1/2 cup mint leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

Steamed jasmine rice, to serve

Method

Cook rice as per packet instructions.

Preheat oven to 240C. Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water and cover tightly with foil. Cook for 10 minutes.

Remove the foil, add the yoghurt and lentils and cook for a further 40 minutes.

Top the curry with the almonds, mint and coriander.

Serve with rice and yoghurt.