TRAY-ROASTED BUTTERNUT AND CHICKPEA THAI RED CURRY
- 01 August 2019
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Sometimes you can even get all the comfort of winter flavours without the slow cooking! Try our tray-roasted butternut and chickpea Thai red curry. In less than an hour, you can have a delicious warming meal that goes exceptionally well with the 2018 Leopard’s Leap Cabernet Sauvignon.
Tray-roasted butternut and chickpea Thai red curry
- 1 red onion, cut into thin wedges
- 800 g butternut, peeled and cut into small cubes
- ⅓ cup Thai red curry paste
- ½ cup hot water
- ½ cup cream
- 400 g can chickpeas, drained and rinsed
- ¼ cup flaked almonds, toasted
- ½ cup mint leaves
- ½ cup coriander leaves
Preheat oven to 240 °C.
Place the onion, butternut and curry paste into a roasting tray and toss to coat.
Pour in the water, cover tightly with aluminium foil and cook for 20 minutes.
Remove the foil, add the cream and chickpeas and cook for a further 10 minutes.
Top the curry with the almonds, mint and coriander.
Serve with Jasmine rice.