≡ Vegan Recipes +

Thai Curry Baked Veggies           SOURCE       TASTE.COM.AU           INGREDIENTS 3 tablespoons yellow curry paste 400 ml can coconut milk 1 bunch broccolini, trimmed, halved lengthways 125 g packet baby corn 750 g kent pumpkin, deseeded, cut into 1cm-thick wedges 6 baby carrots, trimmed 300 g firm tofu, cut into 2cm pieces 250 g pkt 40-second microwave brown rice   coriander sprigs, to serve   lime halves, to serve INSTRUCTIONS 1.   Preheat the oven to 200C/180C fan forced. Heat a large flameproof baking dish over high heat. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add half of the coconut milk. Cook, stirring, for 1 minute or until well combined. Add the broccolini, corn and pour over 375ml (1 1/2 cups) water. Top with the pumpkin, carrots and tofu. Bake for 35 minutes or until the pumpkin is tender and the tofu is golden. 2.   Pour over the remaining coconut milk and stir to combine. Sprinkle the rice over the vegies and tofu. Cook for a further 10 minutes or until the rice is warmed through. Top with coriander sprigs and serve with lime halves.