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One-tray butternut pumpkin, chickpea and paneer curry

Jessica Brook
Jessica Brook

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One-tray butternut pumpkin, chickpea and paneer curry with coconut sambal.
One-tray butternut pumpkin, chickpea and paneer curry with coconut sambal.Jeremy Simon

A satisfying one-tray wonder that both vegetarians and carnivores can get behind.

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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, chopped

  • 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

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). In a deep roasting tray, combine curry paste, coconut milk, butternut pumpkin, tomatoes and chickpeas. Cover with foil and cook for 20 minutes.

  2. Step 2

    Remove the foil, add the paneer and cashews, then return to the oven for a further 10 minutes, or until the paneer is golden and the pumpkin is tender.

  3. 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.

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Jessica BrookJessica Brook is a recipe writer.

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