Prep this saucy tray bake in just 15 minutes, serve with some fluffy rice and transform your weeknight meals into something a little more special. Using creamy coconut, Shemin’s Massaman Curry Paste and store bought meatballs, dinner couldn’t be easier or tastier.

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Ingredients

400ml can coconut milk

180ml chicken stock

100g Shemin’s Massaman Curry Paste

400g butternut pumpkin, peeled, deseeded, cut into 3-4cm pieces

400g beef, lamb or chicken meatballs

1 small red onion, cut into 8 wedges

100g sugar snap peas, trimmed

2 tbsp unsalted roasted peanuts, chopped

thinly sliced red chilli, to serve (optional)

steamed rice, to serve

Method

Preheat oven to 200°C / 180°C fan / 400°F / gas 6.
Whisk together the coconut milk, stock and Shemin’s Massaman Curry Paste in a jug until combined. Pour into a large deep baking tray.
Arrange the pumpkin, meatballs and the onion on the tray and spray the tops with oil. Roast for 35 minutes or until the meatballs are cooked through and vegetables are tender.
Just before the traybake is done, boil the sugar snap peas for 2-3 minutes.
Scatter the roasted peanuts, peas and chilli over the tray bake.
Serve with steamed rice and / or Shemin’s Indian Breads.

Serves 4

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Massaman Curry Bake

Ingredients

Method

Products used in this recipe

Shemin’s Massaman Curry Paste

4 Plain Naan Breads

4 Plain Parathas

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