Korma Roasted Pumpkin and Cauliflower

1/4 cup korma curry paste
2 tbsp lemon juice
600g pumpkin, cut into 4cm-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 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 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.

taste.com.au