One-tray butternut pumpkin, chickpea and paneer curry
A satisfying one-tray wonder that both vegetarians and carnivores can get behind.
Ingredients
¼ cup tikka masala curry paste
400g can coconut milk
1 small butternut pumpkin, halved lengthwise and seeds removed
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
200g paneer, cut into large cubes
½ cup toasted cashews
mint leaves, to serve
For the sambal
2 tbsp vegetable oil
1 tsp mustard seeds
1 long green chilli, thinly sliced
1 lime, zest and flesh finely chopped
¼ cup shredded coconut
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). In a deep roasting tray, combine the curry paste, coconut milk, butternut pumpkin, tomatoes and chickpeas. Cover with foil and cook for 30 minutes.
Step 2
Remove the foil, add the paneer and cashews, then return to the oven for a further 10-15 minutes, or until the paneer is golden and the pumpkin is tender.
Step 3
Meanwhile, make the sambal. Heat the oil in a small frying pan over low heat. Add the mustard seeds, season with salt and cook for 30 seconds or until the seeds start to pop. Take off the heat and add chilli, lime and coconut and mix to combine. Serve the curry sprinkled with sambal and mint leaves.
Correction: An earlier version of this recipe suggested a cooking time of 30 minutes. This has been updated to 40-45 minutes.
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