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


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


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

Goes well with


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