One Tray Spiced Sweet Potato & Coconut Curry
A mild & sweet curry that the whole family can enjoy! It takes under 40 minutes to make and it’s delicious!
The dish represents to me, the best of both worlds by being part dal and part curry, ensuring that this warming dish will fill you with joy!
So quick en easy to make, I love the fact that the whole dish is cooked in one baking tin which means very little washing up!
A very good Homemade Mild Curry Spice:
To ensure ‘no heat only flavour’ in the mild curry powder you use, why not make your own by mixing your favourite spices like I did in my Organic House Blend Mild Curry Powder.
A Note on Sourcing Coconut Milk:
A good tin of coconut milk will make all the difference here, I try to source coconut milk without any thickeners or preservatives and it tends to be organic. Coconut milk is expensive, so I use it sparingly and opt for quality over quantity.
Seasonal Swaps:
You can use any root here, carrots and butternut, or a combination would work well. I leave my sweet potato unpeeled but you do have to scrub it well!
Serving Suggestion:
Serve with steamed basmati rice, quick flatbreads or easy garlic naan.
One Tray Spiced Sweet Potato & Coconut Curry
Equipment
- Large ovenproof tray (for veggies to lay in a single layer)
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 kg sweet potatoes peeled or unpeeled, and cubed
- 2 red onions peeled and finely sliced
- 4 tsp mild curry powder (see intro for my recipe)
- 2 tbsp fresh ginger grated
- 2 garlic cloves minced
- 2 tsp salt
- 100 g organic red lentils
- 2 400g tins coconut milk
- 500 ml hot vegetable stock
- 300 g frozen peas, thawed
- 2 handfuls chopped spinach (optional)
- 2 limes quartered, to serve
- handful coriander chopped (garnish, optional)
- handful cashews toasted (garnish, optional)
Instructions
- Preheat the oven to 200c
- Add the oil, sweet potatoes, onions, salt, spices, ginger and garlic to the baking tin. Mix well with your hands to make sure the vegetables are well coated. Roast in the oven for 10 minutes.
- Add the stock(heated), coconut milk and red lentils, mix well ensuring the lentils are submerged in the liquid, roast for 20 minutes. At this stage the sweet potatoes and lentils should be soft without being ‘mushy’, add the tray back if lentils or potatoes needs more cooking.
- Add the peas and chopped spinach if using, mix carefully making sure you don’t break up the sweet potatoes. Feel free to pop the roasting tin back in the oven for another 5 minutes to heat through the peas, but I don't, I find the heat in the tray is enough to wilt the spinach and heat the peas.
- Taste and season the curry with salt if needed. Squeeze half a lime over the curry or if you sensitive to sour, start with just a small squeeze. Top with the chopped coriander and toasted nuts if using. Serve with lime wedges on the side. Enjoy!