Korma roasted pumpkin and cauliflower

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How to make Korma roasted pumpkin and cauliflower

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 1/4 cup korma curry paste
  • 2 tablespoons lemon juice
  • 600g Kent pumpkin, cut into 4cm-thick wedges (skin on)
  • 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

Method

  • Step 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.
  • Step 2 Meanwhile, combine yoghurt, cucumber and remaining lemon juice in a bowl. Season with salt and pepper.
  • Step 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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