Butternut and Cauliflower Lentil Korma Recipe

This is a very cost-effective and colourful vegan tray bake, combining sweet but not too starchy butternut squash and cauliﬂower with lentils and spices and coconut milk. It is a mild curry that will tempt reluctant vegans!

Serves

Ingredients

2 red onions, cut into quarters
400 g/14 oz. butternut squash, peeled, deseeded and cut into 1-cm/½-inch cubes
½ cauliﬂower, cut into ﬂorets
2 teaspoons olive oil
60 g/¼ cup korma curry paste
200 ml/scant 1 cup coconut milk
400-g/14-oz. can green lentils, drained and rinsed
1 lemon, cut into quarters, to serve
1 tablespoon freshly chopped coriander, to serve

Method

Preheat the oven to 200°C (400°F) gas 6.

Put the onions, butternut squash and cauliﬂower in a sheet pan with sides and drizzle over the olive oil.

Bake in the preheated oven for 30–35 minutes until all the vegetables are soft and the cauliﬂower is also brown and crispy at the edges.

Meanwhile, mix the curry paste and coconut milk together. Pour the mixture over the vegetables and stir in the lentils.

Bake for a further 10 minutes. Squeeze over the lemon quarters, sprinkle over the coriander and serve.

Extracted from The Flexitarian Cookbook published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small.

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