Korma Roasted Pumpkin And Cauliflower

1/4 cup korma curry paste
2 tbsp lemon juice
600g pumpkin, cut into 4 cm-thick wedges (skin on)
400g cauliflower, cut into small florets
1/2 cup plain Greek-style yoghurt
1 small cucumber, seeded, diced
1/4 cup almond kernels, roughly chopped
1/3 cup fresh coriander sprigs

Preheat the oven to 220 C/200 C fan-forced. Line a large baking tray with baking paper. Combine curry paste and 1/2 the lemon juice in a large bowl. Add pumpkin and cauliflower. Toss to coat. Place on a prepared tray. Roast for 20 to 25 minutes or until golden and tender.

Meanwhile, combine yoghurt, cucumber and remaining lemon juice in a bowl. Season with salt and pepper.

Transfer pumpkin and cauliflower to a platter. Dollop with a little yoghurt mixture. Sprinkle with almonds and coriander sprigs. Serve with remaining yoghurt mixture.

from: www.taste.com.au