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Ingredients
  • 2 x 22cm precooked cauliflower crusts
  • 2 teaspoons tandoori curry paste
  • ⅓ cup low-fat natural yoghurt
  • 300g lean lamb fillets, thinly sliced
  • olive-oil spray
  • 300g butternut pumpkin, peeled, diced
  • ¼ cup no-added-salt tomato paste
  • ½ x 250g punnet cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ⅓ cup grated reduced-fat cheese
  • coriander leaves, to garnish
Steps
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