Pumpkin, Lentil Tray Bake Curry

This is one of my favourite easy dinner options!

• One Tray

• Dump and Bake

• Freezable

• Fibre Filled

• Creamy, Fragrant, Sweet
  

What's not to love?

Ingredients:

• 1 Red onion, thinly sliced

• 1 Butternut Pumpkin, pealed and cut into thin slices

• 1 tsp Ginger, minced/grated

• 2 tsp Garlic, minced

• 1/2 tsp Turmeric Powder

• 1 Tbs Curry Powder

• Extra Virgin Olive Oil

• 200g Red Lentils

• 1 400g tin Chopped Tomatoes

• 1 400mL tin Coconut Milk

• 250mL Vegetable Stock

• 1/2-1 cup Peas

• Rice/Naan/Roti to serve

Method:

1. Preheat oven to 180'C

2. Place onion, pumpkin, ginger, garlic, turmeric and curry powder on a baking tray and drizzle with olive oil.

3. Toss it all together and bake for 15 mins, until pumpkin and onion are softened slightly.

4. Remove from try and add lentils, tomato, coconut milk and stock. Stir around moving the lentils so they settle on the bottom and are covered by liquid.

5. Bake for another 20 minutes.

6. Remove tray from over and sprinkle peas so they evenly cover the curry mixture.

7. Bake for another 10 minutes, or until pumpkin and lentils are soft.

8. Serve with rice, roti or naan bread