Vegetarian Thai curry tray bake

Vegetarian Thai curry tray bake recipe
  • Yield: 1
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 50 m
  • Ready in: 1:05 h
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Add a Thai curry twist to this hearty vegetarian tray bake, which is loaded with tofu, pumpkin, carrot and rice.

Ingredients

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Step by step method

  • Step 1

    Preheat the oven to 200C/180C fan forced. Heat a large flameproof baking dish over high heat. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add half of the coconut milk. Cook, stirring, for 1 minute or until well combined. Add the broccolini, corn and pour over 375ml (1 1/2 cups) water. Top with the pumpkin, carrots and tofu. Bake for 35 minutes or until the pumpkin is tender and the tofu is golden.

  • Step 2

    Pour over the remaining coconut milk and stir to combine. Sprinkle the rice over the vegies and tofu. Cook for a further 10 minutes or until the rice is warmed through. Top with coriander sprigs and serve with lime halves.

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