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. This is a mild plant-based curry that will tempt reluctant vegans!
2 red onions, cut into quarters
400 g/14 oz. butternut squash, peeled, deseeded and cut into 1-cm/½-in. cubes
½ cauliflower, cut into florets
2 teaspoons olive oil
60 g/¼ cup korma curry paste
200 ml/generous ¾ cup coconut milk
1 x 400-g/14-oz. can green lentils, drained and rinsed
1 lemon, cut into quarters, to serve
1 tablespoon freshly chopped coriander, to serve
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.
Serve with rice.
Find more meat, fish, vegetarian and vegan recipes in Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.