Tray Roasted Pumpkin and Lentil Korma Curry

18 April 2017 By

Ingredients (Serves 4)kuruma masala paste

  • 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


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


  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.