Tray Roasted Pumpkin and Lentil Korma Curry

Ingredients (Serves 4)

• 1 red onion, cut into thin wedges
• 800 g Jap pumpkin, peeled and cut into small pieces
• ½ jar Latasha’s Kitchen Kuruma Masala Paste
• ½ cup (125 ml) natural yoghurt
• 1 x 400 g can lentils, drained and rinsed
• Salt to taste

Garnish

• 1 tbsp flaked almonds, toasted
• ½ cup mint leaves
• ½ cup coriander leaves

Method

1. Preheat oven to 240°C.
2. Place the onion, pumpkin and Latasha’s Kitchen Kuruma Masala Paste in a roasting tray and toss to coat. Cover tightly with aluminium foil and cook for 10 minutes.
3. Remove the foil, add the yoghurt and lentils and cook for a further 10 minutes.
4. Serve garnished with the almonds, mint and coriander

Note: Inspired by a Donna Hay recipe.