Korma roasted pumpkin and cauliflower

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

Recipe «Korma roasted pumpkin and cauliflower» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.