Name: Sweet potato and coconut tray curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 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

Sweet potato coconut tray bake curry in a baking dish

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

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.