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News

#WinterWarmer Tray-roasted butternut and chickpea Thai red curry



It is often when one thinks the worst of winter is over, that August surprises you with some exceptional cold and wet weather. To get you through the long nights and grey days, we have a selection of winter warmer recipes that will make you treasure the cold, appreciate the rain and indulge with slow-cooked flavours and generous glasses of wine.

And sometimes you are lucky and get all the winter flavours without the slow cooking! Try our tray-roasted butternut and chickpea Thai red curry. In less than an hour, you can have a delicious warming meal that goes exceptionally well with the 2017 Leopard’s Leap Cabernet Sauvignon.

Tray-roasted butternut and chickpea Thai red curry

Ingredients

Serves 4

1 red onion, cut into thin wedges

800 g butternut, peeled and cut into small cubes

⅓ cup Thai red curry paste

½ cup hot water

½ cup cream

400 g can chickpeas, drained and rinsed

¼ cup flaked almonds, toasted

½ cup mint leaves

½ cup coriander leaves

Method

Preheat oven to 240 °C.

Place the onion, butternut and curry paste into a roasting tray and toss to coat.

Pour in the water, cover tightly with aluminum foil and cook for 20 minutes.

Remove the foil, add the cream and chickpeas and cook for a further 10 minutes.

Top the curry with the almonds, mint and coriander.

Serve with Jasmine rice.

 

 

 

 

 

 

 

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