Sweet potato and coconut tray curry
- Anna Glover
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 1 out of 5.1 ratingRate
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This easy vegan one-pot sweet potato curry makes for a hassle-free dinner. The toasted coconut and coriander topping takes the flavours up a notch
Dairy free
Vegan
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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
Ingredients
Nutrition
-
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
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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.
Authors
Anna GloverSenior food editor
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