MASSAMAN CURRY TRAY BAKe
SERVES 4 ✷ PREP 15 MINS ✷ COOKING 35 MINS
INGREDIENTS
METHOD
400ml can coconut milk
180ml (3/4 cup) chicken stock
80g (1/3 cup) gluten-free massaman curry paste
700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
400g pkt gluten-free beef and lamb meatballs (see tip)
1 small red onion, cut into 8 wedges
100g snow peas, trimmed
2 tbs unsalted roasted peanuts, chopped
Thinly sliced red chilli and steamed rice, to serve
1 Preheat oven to 200°C/180°C fan forced. Whisk together the coconut milk, stock and curry paste in a jug until combined. Pour into a large deep baking tray. Arrange the pumpkin, meatballs and onion on the tray and spray the tops with oil. Roast for 35 minutes or until the meatballs are cooked through and vegetables are tender.
2 Meanwhile, place the snow peas in a heatproof bowl. Fill another bowl with iced water. Pour boiling water over the snow peas. Set aside for 2 minutes then use tongs to transfer the snow peas to the bowl of iced water. Set aside for 1 minute. Drain well then cut into thin strips.
3 Scatter the blanched snow peas, roast peanuts and chilli over the tray bake. Serve with steamed rice.
Was great! Cooked perfectly in the allocated time and was easy to put together. Wasn't too spicy. Have already made a second time. Everyone enjoys it.
Nicole11
SMART SWAP
Use any type of meatballs you prefer, such as chicken or pork.
CHICKeN, BRIe & ASPARAGUS TART
SERVES 4 ✷ PREP 5 MINS ✷ COOKING
