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Try this recipe for a sweet potato and coconut tray curry, then check out our vegetable satay curry, vegan Thai red curry, red lentil dhal soup with broccoli tarka and more vegan meal ideas.


Sweet potato and coconut tray curry recipe

  • 600g sweet potatoes
    cut into wedges
  • 1 red onion
    cut into thin wedges
  • 2 tbsp olive oil
  • 1 lemongrass
    bashed
  • 1 red chilli
    halved
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400g tin coconut milk
  • few handfuls kale
    or other seasonal greens
  • 400g tin chickpeas
    drained and rinsed
  • few dashes fish sauce or soy sauce
  • 1 lime
    juiced, plus wedges to serve
  • cooked rice or noodles
    to serve

TOPPING

  • toasted coconut flakes
  • red onion or spring onion
    finely sliced
  • red chilli
    sliced
  • coriander leaves

Nutrition: per serving

  • kcal476
  • fat25.6g
  • saturates15.8g
  • carbs47.1g
  • sugars13.1g
  • fibre10.7g
  • protein8.9g
  • salt0.3g

Method

  • step 1

    Heat the oven to 220C/200C fan/gas 6. Toss the sweet potatoes and onion together in a 30cm x 20cm roasting tin. Add the oil, lemongrass, chilli, cumin and coriander, and toss everything together along with some seasoning. Roast for 20-25 mins or until the sweet potatoes are lightly golden and just starting to become tender.

  • step 2

    Stir in the coconut milk, 100-150ml of water, the kale and chickpeas, and mix well. Return the tray to the oven and cook for another 15-20 mins or until the curry has thickened slightly and is bubbling. Season with the soy or fish sauce, the lime juice and some salt, if needed.

  • step 3

    Serve the curry directly from the tray, topped with the coconut flakes, onion, chilli and coriander leaves, with cooked rice or noodles.

Discover more vegan curry recipes.

Tofu katsu curry

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