Korma roasted pumpkin and cauliflower

Cooking Vegetarian Korma roasted pumpkin and cauliflower

Korma curry paste transforms your classic roasted vegetables into a flavour-packed vegetarian side.

Lables: Lower gi Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Preheat oven to 220 C/200 C fan-forced. Line a large baking tray with baking paper. Combine curry paste and 1/2 the lemon juice in a large bowl. Add pumpkin and cauliflower. Toss to coat. Place on prepared tray. Roast for 20 to 25 minutes or until golden and tender.
  2. Meanwhile, combine yoghurt, cucumber and remaining lemon juice in a bowl. Season with salt and pepper.
  3. Transfer pumpkin and cauliflower to a platter. Dollop with a little yoghurt mixture. Sprinkle with almonds and coriander sprigs. Serve with remaining yoghurt mixture.

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1/4 cup korma curry paste
2 tbsp lemon juice
600g Kent pumpkin, cut into 4cm-thick wedges
400g cauliflower, cut into small florets
1/2 cup plain Greek-style yoghurt
1 small cucumber, seeded, diced
1/4 cup almond kernels, roughly chopped
1/3 cup fresh coriander sprigs

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Vegetarian
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