Patak’s Korma Paste 290g
Patak’s Korma Paste is a mild spice…
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Ingredients
1 medium sized butternut pumpkin (please buy one that has a thick neck)
2 tablespoons extra virgin olive oil
1 brown onion, sliced
3 tablespoons Patak’s korma paste
300ml coconut cream from a can
200ml vegetable stock
1 x 400g can lentils, drained
2 tablespoons Patak`s mango chutney
4 Patak`s pappadums, crushed
1/3 cup coriander sprigs
Method
Step 1. Preheat the oven to 180 degrees C. Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.
Step 2. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1-2 minutes, or until fragrant. Pour in 200ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.
Step 3. Place the pan into the oven and roast for 30-40 minutes, or until the pumpkin is tender and cooked through.
Step 4. Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadams and coriander sprigs before serving.
*Serve with steamed basmati rice
Recipe by – Courtney Roulston
