Pumpkin Curry Traybake
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This is a firm winter warmer favourite in our house and perfect for using your pumpkin flesh around Halloween! We found the recipe via The Happy Pear and amended it slightly.
Original recipe here.
You’ll need a blender and a large deep baking tray/casserole pot.
Serves 4-6
Ingredients (when in italics available from the van)
SAUCE
2 cloves of garlic
1 small thumb sized piece of ginger
1 onion
½ chilli
Juice of ½ lime
1 tbsp maple syrup or liquid sweetener of choice
1x 400g tin of Coconut milk
400ml veg stock (use 1/2 teaspoon veg bouillon mixed with water) (approx 7p)
1.5 tbsp medium curry powder (approx 10p)
1 tbsp of garam masala (approx 15p)
½ tbsp salt (approx 5p)
2 tbsp tamari (approx 20p)
CURRY
1 head of cauliflower inc leaves
500g pumpkin/sweet potato/butternut squash
100g mushrooms
100g red split lentils (approx 35p)
75g sosmix (approx 75p)
Total cost from Incredible Bulk approx £1.67
Method
Preheat oven to 200C.
Begin by preparing your sosmix by mixing it with 125ml of cold water, stir and leave.
Next make your sauce, peel and roughly chop the garlic, ginger and onion and add to a blender along with the rest of the sauce ingredients and blend until smooth. Leave to one side.
Now prepare the vegetables. Finely chop the mushrooms. Peel and finely chop the pumpkin/sweet potato/butternut squash. Cut cauliflower into florets and chop stem/stalk into fine pieces. Use leaves too, chopping into smaller pieces if large.
Add all the veg into a large deep oven baking tray/ casserole dish along with your lentils (rinse fist) and the sauce and mix.
Now make your small sausage balls using your prepared sosmix, simply taking a small handful of the sticky mix and shaping into small ball (should make around 4-6 depending on size) and place on top of the veg mix.
Place the tray in the oven and bake for 30-40 minutes or until the pumpkin is soft and cooked through.
Remove from the oven and enjoy!
Can serve with rice or naans.
Zero Waste Tips
Buy your ingredients from a zero waste store to avoid packaging.
Look for coconut milk in can and recycle after use.
Buy sweetener in glass jar that can be reused after.
Buy veg unpackaged and plastic free from your local greengrocer or market.