Curried Vegetables with Pork Mignons TRAY BAKE
What you need to Get:
1 Pack Pork Mignons with Coriander, Cumin and Lemon Core
+ 3 tablespoons yellow curry paste
+ 200ml can coconut milk
+ 1 tablespoon ground cumin
+ 1 tablespoon ground coriander
+ 1/2 teaspoon turmeric
+ 1/4 teaspoon ground cardamom
+ 1 red onion, cut in wedges
+ 500g Kent pumpkin, cut into wedges
+ ½ cauliflower, cut into florets
+ 2 zucchinis, sliced
+ 125g packet baby corn
+ Fresh coriander sprigs, to serve
+ Lime halves, to serve
What you need to do:
1.Preheat oven to 180 °C (Fan-forced)
2. In a small bowl combine curry paste and coconut milk, whisk. Place vegetables in a large bowl, pour over coconut mixture, toss to coat. In a separate bowl combine dry herbs.
3. Spread vegetable mixture on a baking tray. Drizzle with dry herb mixture, toss to evenly coat. Place in the oven, and cook for about 10 minutes.
4. Remove the baking tray from the oven, and nestle the Pork Mignons amongst the vegetables. Roast for another 20 minutes until Pork Mignons are tender and vegetables are cooked through.
5.Top with green onion and chili. Serve