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Vegetarian Thai curry tray bake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate your vegetarian tray bake with Thai curry infused flavors, featuring tofu, pumpkin, carrot, and rice for a delicious and hearty meal.
Ingredients:
  • 84.00 gm yellow curry paste
  • 400ml can coconut milk
  • 1 bunch broccolini, trimmed, halved lengthways
  • 125g pkt baby corn
  • 750g Kent pumpkin, deseeded, cut into 1cm-thick wedges
  • 6 baby carrots, trimmed
  • 300g firm tofu, cut into 2cm pieces
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat a large flameproof baking dish over high heat. Stir in the curry paste and cook for 2 minutes until fragrant. Pour in half of the coconut milk and cook, stirring, for 1 minute until well combined. Add the broccolini, corn, and pour over 375ml (1 1/2 cups) water. Arrange the pumpkin, carrots, and tofu on top. Bake for 35 minutes until the pumpkin is tender and the tofu is golden.
  • Pour the remaining coconut milk and mix well. Sprinkle the rice over the veggies and tofu. Cook for another 10 minutes or until the rice is heated through. Garnish with fresh coriander and serve with lime halves.

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