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Traybake pumpkin and paneer curry

Serves   2
Prep time: 10 mins
Cooking time: 20 mins

A delicious, filling korma curry the whole family will love. Only 20 minutes in the oven, this is an easy weeknight dinner.





  • 1 Tbsp melted butter
  • 1 onion, cut into wedges 
  • ½ cut pumpkin, peeled and cut into chunks
  • ¼ cup sultanas (optional)
  • 130g korma curry paste 
  • 1 cup vegetable stock
  • 300g paneer, diced
  • 1 x 400g tin lentils, drained
  • ¾ cup cream or coconut cream

Fresh coriander, almonds, and cream to garnish


  1. Preheat the oven to 220 degrees celsius fan bake. In a roasting dish, combine the melted butter, onion, pumpkin, sultanas and korma paste. Toss gently to coat, then pour in the vegetable stock. Cover with a lid or foil, then place into the oven and bake for 10 minutes. 
  2. Remove the lid, and add in the paneer, lentils and cream. Place the lid back on, and cook for a further 10-15 minutes or until the pumpkin is tender. 
  3. Garnish the curry with a drizzle of cream, almonds and herbs. Serve immediately with rice or flatbreads.