Roasted coconut pumpkin and lentil curry
This is a slightly different way to cook a curry but it works so well. All the flavours develop in the oven and get that nice roasted char of a typical roast. All you do is make the masala "gravy" or the curry sauce and pour over the vegetables in a roasting tray and roast until the veg is cooked.
This curry is flavoured with coconut cream, curry leaves and spices. Put some fresh curry leaves on top of the roast and they go nice and crunchy and aromatic. With the addition of some toasted coconut and coriander on top its such a delish and easy curry. Its also vegan and gluten free. Serve with rice.